Greek Spinach Feta Lasagna

Hello everyone,

Here’s a nice twist on the delicious Italian lasagna recipe we all know and love. Instead of the usual ricotta-and-meat sauce, this Greek spinach-feta lasagna brings a Mediterranean vibe to your table.  It’s everything comforting about traditional lasagna, but with a lighter, brighter flavor that feels similar.  Are you looking for the traditional Italian recipe?  This recipe was given to my mom years ago by her Italian friend.  https://foodzesty.com/the-old-italian-lasagna-recipe/

If you’ve been around Greek food or Greek friends, then you already know that Spinach and feta are iconic. The salty, tangy feta melts into the warm spinach, creating a creamy, flavorful base that tastes like spanakopita.  Layer that between lasagna noodles, add a silky béchamel or tomato sauce. Sprinkle a little extra cheese on top, and suddenly you have a lasagna that feels both comforting and vibrant. This Spinach and Feta Lasagna is everything I love about both cuisines. It has the creamy, savory filling of a good spanakopita, but instead of using phyllo, it’s layered between tender sheets of lasagna and baked until the top is golden and bubbling.  The spinach keeps it bright, the herbs add fragrance, and the feta gives it that unmistakable Greek character.

Now, some like to add a creamy bechamel sauce to this lasagna, but I prefer a lovely, thick tomato sauce. Sautéing the spinach until it wilts, crumbling the feta,  it’s the kind of cooking that needs time, slow down, and enjoy the moment and the process.  When it comes out of the oven? Seriously delicious. The top turns a deep golden color, the edges begin to bubble softly, and the aroma that drifts through the kitchen makes you pause and think for a second, wondering if it’s finally ready to come out of the oven.

So if you are looking for a lasagna recipe that has a Greek vibe to it, this Greek Spinach Feta Lasagna recipe is definitely it!!

Have a lovely morning/afternoon/evening, everyone!! 🙂

Greek Spinach and Feta Lasagna

foodzesty

This Greek Spinach and Feta Lasagna is a cozy Mediterranean twist on a classic comfort dish. Tender pasta sheets are layered with a creamy spinach and feta filling inspired by traditional spanakopita, then topped with a rich tomato sauce and baked until golden and bubbling

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Course Dinner, Main Course, Vegetarian

Cuisine Greek

Servings 6 servings

Ingredients

  

• 15 lasagna noodles
• 1 kilo fresh spinach or approximately two pounds washed and drained from excess water.
• 5 leeks sliced
• 4 fresh spring onions sliced
• 2 cups feta cheese crumled
• 2 cups tomato sauce
• 1 cup shredded mozzarella
• ¼ cup olive oil
• 1 ½ tbsp oregano
• ½ cup dill finely chopped
• salt
• pepper
• 1 tbsp sugar
• 1 tsp smoked paprika
• 1 garlic clove minced (optional)

Instructions

 

• Wash and slice the 5 leekss and the 4 fresh spring onionsand the ½ cup dill. Wash and chop the 1 kilo fresh spinach. Set the dill aside for later.
• Preheat oven to 180℃.
• In a large pot, sauté the finely chopped 5 leeks 4 fresh spring onions over medium heat for 5–6 minutes, until they become translucent.
• Toss in the chopped fresh spinach and continue sautéing with the ¼ cup olive oil.
• In the meantime, prepare the tomato sauce. In a medium-sized pot, add the 2 cups tomato sauce, 1 ½ tbsp oregano, 1 tbsp sugar, pepper, salt, 1 tsp smoked paprika, and 1 garlic clove . Simmer for 15 minutes on medium heat.
• Remove the spinach mixture from the heat. Let it cool for a bit before adding the 2 cups feta cheese. Give it a gentle toss.
• Remove the tomato sauce from the heat. Using a ladle, spread a layer of the sauce over the bottom of the baking pan before you begin layering the lasagna.
• Use the 15 lasagna noodles and start to layer the lasagna noodles over the sauce, then spread a generous layer of the spinach mixture on top. Sprinkle with shredded mozzarella, followed by a ladle of tomato sauce. Repeat the process, alternating noodles, spinach filling, cheese, and sauce, until you’ve used all the lasagna sheets.
• Pour the remaining tomato sauce over the top of the lasagna, then finish with the 1 cup shredded mozzarella .
• Bake for 40 minutes until the lasagna noodles are tender.
• Remove from the oven and let it cool off before cutting into the lasagna.

Keyword classic, feta cheese, pasta al forno, spiced cookies

KALI SAS OREXI!! 🙂