Spinach and Feta Lasagna (aka Spanakopita Lasagna)
4 servings
40 minutes
Spinach and feta lasagna is a delightful dish that combines Mediterranean motifs with Italian culinary traditions. Its inspiration comes from the Greek Spanakopita — a pie with spinach and feta, where the tender cheese and greens create a rich, slightly salty flavor with a refreshing tang. The layered texture of the lasagna makes each bite soft, aromatic, and incredibly cozy. The baked layer of mozzarella adds a golden crust, enhancing the dish's appeal. This lasagna is perfect for both family dinners and festive tables. It pairs well with light salads, white wines, and traditional Mediterranean bread, highlighting the richness of flavor nuances. Try it once, and it will become your favorite dish!
1
Slightly boil the lasagna sheets in boiling water. Drain and rinse under cold water.
- Ready-made dry lasagne sheets: 250 g
2
Boil spinach leaves in boiling water until soft for about 3 minutes. Drain and squeeze out excess moisture.
- Fresh spinach leaves: 4 bunchs
3
In a bowl, mix spinach, chopped herbs, chopped green onions, crumbled feta, ricotta, and eggs.
- Fresh spinach leaves: 4 bunchs
- Green: 70 g
- Green onions: 1 bunch
- Feta cheese: 120 g
- Ricotta cheese: 120 g
- Chicken egg: 3 pieces
4
Layer lasagna sheets at the bottom of the dish, top with half of the spinach mixture, and sprinkle with a third of the cheese. Cover with a layer of pasta sheets and add the remaining filling, sprinkling with another third of cheese. Again layer with pasta and sprinkle with the remaining cheese.
- Ready-made dry lasagne sheets: 250 g
- Fresh spinach leaves: 4 bunchs
- Mozzarella cheese: 360 g
- Green: 70 g
- Green onions: 1 bunch
- Feta cheese: 120 g
- Ricotta cheese: 120 g
- Chicken egg: 3 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Mozzarella cheese: 360 g
5
Preheat the oven to 180 degrees.
6
Bake the lasagna for 30-45 minutes until cooked and golden brown.