Spinach and Feta Lasagna (Spanakopita)

Closet Cooking is just a great little blog, a lot of variety (and all made in a teeny-tiny kitchen!) Kevin, the blogger behind the blog, posted Spanakopita Lasagna a couple months ago and I have been thinking about it ever since. Feta and spinach? Sí por favor.

Monday night my friend Jamie and I decided to make this creation and executed the Spanakopita with perfection. And by perfection I mean the lasagna noodles did didn’t stick together. Helpful tip: Buy precooked noodles, or add a tablespoon of oil to the pot of boiling water to keep the noodles from sticking.

In the end the recipe came out quite pretty, and I used the huge casserole dish I received as a wedding gift (and that I never get to use). 🙂 We tweaked it a little bit, but I’m sure it would still come out delicious.

[print_this]Spinach and Feta Lasagna (aka Spanakopita Lasagna) from Closet Cooking (with Chocolate Covered tweaks in brackets)
(makes 9+ servings) [ended up with 12 servings]

4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry)
1 cup herbs (such as parsley, dill and mint; chopped) [used 1 cup chopped fresh parsley]
1 bunch green onions (sliced)
1 cup feta (crumbled)
1 cup ricotta [or 1 cup cottage cheese]
3 eggs
salt and pepper to taste
3 cups mozzarella (grated)
1/2 pound lasagne noodles (cooked)

1. Mix the spinach, herbs, green onions, feta, ricotta and eggs.
2. Place a layer of the lasagne noodles in the bottom of your 9×13 inch baking dish.
3. Top with half of the spinach mixture and 1/3 of the mozzarella.
4. Top with another layer of noodles.
5. Top with the remaining spinach mixture and 1/3 of the mozzarella.
6. Top with another layer of noodles followed by the remaining mozzarella. [or add 10 minutes before lasagna is done]
7. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-45 minutes.


*We ended up without enough filling for 3 layers, but we also didn’t perfectly measure the spinach so I think we had a little less of that. We also used a larger pan than 9×13.

**Ignore the spots on the baking dish, it’s from the lasagna. 🙂

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3 thoughts on “Spinach and Feta Lasagna (Spanakopita)

  1. april says:

    What a great idea! I love spanakopita and I love lasagna…great way to marry the ideas!

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