Spanakopita Lasagna Recipes

SPANAKOPITA LASAGNA

Steps:

• Preheat oven to 350°F.
• Spray a 9x13-inch baking dish with cooking spray.
• Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
• Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
• When onions are ready, add them to this mixture.
• Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
• Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
• Top with three more noodles.
• Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
• Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake an additional 15 minutes.
• Let stand for ten minutes before cutting.

DEEP DISH SPANAKOPITA

Steps:

• Defrost the spinach and phyllo dough in the fridge overnight.
• For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg.
• Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here - the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan.
• Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer.
• Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving.

NETTLE SPANAKOPITA

Steps:

• For the filling, wash the nettles well but don't drain them too thoroughly. Heat the solid butter in a large frying pan. When it's sizzling and has turned a nutty brown, add the nettles and cook for about 6 mins until wilted. Leave to cool.
• Using a tea towel, squeeze as much liquid out of the nettles as you can, then roughly chop and tip into a bowl. Mix in the feta, parmesan, lemon zest and juice, about two-thirds of the egg and some nutmeg, and season generously. The filling should be loose but not sloppy.
• Heat oven to 200C/180C fan/gas 6. To assemble the spanakopita, lay three sheets of filo end-to-end on your work surface, overlapping by about 5cm. Brush each piece with melted butter and top with three more sheets, then brush with more butter and add the final sheet to the middle for extra support. Spoon the nettle mix along the edge, about 2cm wide, and tuck over the short ends to stop any filling from coming out. Roll the pastry into a long sausage shape. Starting with one end, roll up the sausage into a spiral shape about 20cm wide. Put the spanakopita in a shallow round pan, like an ovenproof frying pan, if it fits. If not, slide it onto a buttered baking tray.
• Brush the pie liberally with the remaining egg and scatter with the sesame seeds. Bake for 40-45 mins or until golden brown. Leave to cool until just warm, then serve in slices with a peppery salad.

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

SPANAKOPITA (GREEK SPINACH PIE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
• Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
• Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

SPANAKOPITA

Steps:

• Wash spinach in plenty of water and cut in small pieces; place in bowl.
• Salt lightly; stir to spread salt evenly.
• Take spinach, a handful at a time; squeeze out the excess water; place it in another bowl.
• Saute the onion in half the butter until it is a light, golden color.
• Add the scallions and cook until they wilt.
• Add spinach; stir until all vegetables take on a light color.
• Stir in the dill, parsley, salt and pepper.
• Cover the pot and cook until all the water from the spinach is absorbed.
• Remove from the heat; turn into a bowl, and immediately add the evaporated milk (to cool the spinach).
• Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
• Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted butter before topping it with the next sheet. Do not trim the overhanging sections.
• Pour in the spinach mixture, spreading it evenly over the phyllo.
• Fold the part of the phyllo that extends out of the back of the pan over the filling.
• Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next. Trim the overlap.
• Brush additional melted butter on top of the pie.
• Score it into square or diamond-shaped serving pieces.
• Bake for 30 to 45 minutes in a preheated 300 degree Fahrenheit oven.
• Let stand for 30 minutes before serving.
• NOTE: This can also be made without precooking the spinach. In that case, squeeze the spinach free of as much water as possible, mix it with the seasonings, and proceed as above, baking it for 1 hour.

SPANAKOPITA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Saute onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
• In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
• Brush the bottom of a 17x11 inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Continue to layer 13 more sheets of dough, brushing every other sheet with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter and, using a sharp knife, score top layer into diamonds.
• Bake in preheated oven for 40 minutes, or until golden brown.

GREEK SPINACH BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cottage cheese, spinach and feta cheese. Stir in the flour, pepper and salt. Add eggs and mix well. , Spoon into a greased 9-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, about 1 hour.

SPANAKOPITA

Steps:

• In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
• In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
• Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.