Spinach and Feta Lasagna (Spanakopita Greek Lasagna)

[Guest guest]

This goes fast, not hard to make at all.

Phil

 

Spinach and Feta Lasagna (Spanakopita Greek Lasagna)

(makes 9 or so servings)

 

Ingredients:

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)

1 bunch green onions (sliced)

1 cup feta (crumbled)

1 cup ricotta

3 eggs

salt and pepper to taste

3 cups mozzarella (grated)

1/2 pound lasagne noodles (cooked)

 

Directions:

Mix the spinach, herbs, green onions, feta, ricotta and eggs.

Place a layer of the lasagne noodles in the bottom of your 9x13 inch baking

dish.

Top with half of the spinach mixture and 1/3 of the mozzarella.

Top with another layer of noodles.

Top with the remaining spinach mixture and 1/3 of the mozzarella.

Top with another layer of noodles followed by the remaining mozzarella.

Bake in a preheated 350F oven until bubbling on the sides and golden brown on

top, about 30-45 minutes.