Greek Spinach Lasagna with Feta
This Greek Spinach Lasagna layers tender spinach, creamy béchamel, and tangy feta for a comforting Mediterranean twist on a classic pasta bake. It’s rich, bright, and full of fresh herbs,The flavors deepen as it bakes, creating a golden, bubbling top and soft, savory layers underneath. Serve it with a simple salad or a drizzle of olive oil for a delicious Greek‑inspired meal that feels both familiar and special.
Ingredients
- 10 cups fresh baby spinach
- 10 lasagna sheets
- 1 cup feta cheese peppery taste and crumbled
- ¼ cup red onion finely chopped
- 5 tbsp olive oil
- 1 egg large
- 2 cups béchamel sauce
- 1 garlic clove minced
- ½ cup Kefalotyri or Parmesan cheese salty cheese
- ¼ tsp nutmeg grated
- salt
- pepper
- ½ cup Kefalotyri or Parmesan cheese
Instructions
- Preheat oven to 190℃.
- In a large pan, add the 5 tbsp olive oil and the ¼ cup red onion and sauté over medium heat.
- Add the 1 garlic cloveminced, and cook for a few minutes.
- Toss in the 10 cups fresh baby spinach and cook until wilted. Stir gently
- Transfer the spinach to a colander, drain well, and let it cool slightly.
- Place the spinach mix into a large bowl and add the 1 cup feta cheese, 1 egg, ¼ tsp nutmegand ½ cup Kefalotyri or Parmesan cheese. Season with salt and pepper.
- Mix until fully combined.
- For the sauce, heat 3 tablespoons olive oil in a medium pot over medium heat. Add 3 tablespoons of all‑purpose flour and stir continuously until it forms a smooth paste. Slowly pour in 1 1/2 cups milk, whisking as you go to prevent lumps. Add 1/4 teaspoon nutmeg, salt, and pepper. Add 1 large egg and whisk quickly to incorporate it into the sauce. Stir in 3 tablespoons of grated Parmesan cheese. Increase the heat to medium‑high and continue whisking until the sauce thickens and becomes smooth.
- Spread 1/2 cup of the béchamel sauce in a thin layer on the bottom of a 25 x 35 cm baking pan.
- Add a layer of lasagna sheets on top of the sauce.
- Spread ⅓ of the spinach feta mix over the lasagna.
- Add another ½ cup of béchamel sauce on top.
- Sprinkle grated Kefalotyri or Parmesan cheese on top.
- Repeat the process until the lasagna sheets and spinach feta mix are done.
- Finish with a final layer of béchamel and parmesan.
- And drizzle olive oil on top.
- Bake for 40 minutes and until golden brown.
Notes
I've added my version of béchamel sauce in the instructions, but if you have an easier version, please go ahead and use it.