Spanakopita Lasagna Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in a large pot of boiling salted water. Add 1 tablespoon olive oil to the water to prevent noodles from sticking. Cook noodles for about 10 minutes, drain and set aside on a baking sheet. Do not overcook noodles as they will cook more in the oven.
• Prepare the Bechamel Sauce:
• In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the milk while continuing to whisk, until the sauce is smooth. Simmer for about 10 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the salt, pepper, and nutmeg. Set aside.
• Prepare the Spinach Filling:
• Heat 1 tablespoon of oil in a large saute pan over medium heat, add half of the spinach, stirring until wilted and tender, about 3 minutes. Remove the spinach, place in a colander and squeeze out excess liquid, and then roughly chop. Repeat the process with the remaining spinach.
• Heat the remaining olive oil and 1 tablespoon of butter in the saucepan and add the garlic. Saute until fragrant, about 1 to 2 minutes, then add scallions. Saute another 2 to 3 minutes until scallions are soft, then add the spinach along with the parsley, nutmeg, salt, and pepper. Remove from heat and allow to cool.
• Stir the feta cheese and beaten egg into the cooled spinach mixture.
• Assemble the lasagna:
• Coat the bottom of a 13 by 9-inch lasagna pan with a thin layer of bechamel sauce. Arrange 4 noodles lengthwise on the sauce, slightly overlapping each other. Pour 1/3 of the bechamel sauce over the noodles. Then add 1/3 of the spinach mixture, spreading it out evenly. Top the spinach mixture with 1/4 cup of grated Parmesan. Repeat with 2 more layers of noodles, sauce, spinach mixture, and Parmesan.
• For the topping, unroll the phyllo dough on a flat surface and keep it covered with a damp towel so that it doesn't dry out. Place a sheet of phyllo on top of the lasagna. Brush with melted butter and sprinkle some bread crumbs evenly. Top with another phyllo sheet, brush with more butter and sprinkle with more bread crumbs. Repeat with the 2 remaining layers of phyllo. Make sure the edges are nicely sealed with butter so that they don't curl up during the baking process. Top the final layer with a mixture of the remaining melted butter, bread crumbs, and Parmesan.
• Bake in the preheated oven for 25 to 30 minutes, being careful not to overcook the phyllo. Remove from oven and let cool slightly before serving. Cut into squares and serve.

Steps:

• Preheat oven to 400 degrees F.
• Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
• Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
• Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

Steps:

• Place oven rack in center of the oven and preheat to 400 degrees F.
• Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion.
• On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve.

Steps:

• Fill a medium saucepan with 3/4 cup water and add rice. Cover and place over medium-high heat and bring to a boil. Immediately reduce heat to a simmer and cook 15 minutes. Remove from heat, strain, and let cool slightly.
• Mix together spinach, scallions, mint, parsley, olive oil, soy sauce, cooked rice, salt, and pepper in a large bowl and stir to combine.
• Preheat oven to 400 degrees. Brush the bottom of a 9-by-13-inch baking dish with clarified butter. Lay one half sheet of phyllo dough in bottom of baking dish; brush with butter. Add another layer of phyllo dough, repeating process 8 more times to form crust.
• Spread spinach mixture evenly over crust. Top with a half sheet of phyllo dough. Brush dough with butter and top with another half sheet of phyllo dough. Repeat process 8 more times to form top crust.
• Cut pie into 3-inch squares. Transfer baking dish to oven and bake for 20 minutes. Reduce oven temperature to 350 degrees and continue baking until golden brown, about 40 minutes more. If crust begins to brown too quickly, cover baking dish with parchment-paper-lined aluminum foil until filling is heated through.

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.

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.

Steps:

• Preheat oven to 400 degrees. With a pastry brush, brush bottom and sides of a 9-by-13-inch baking dish with oil. In a large skillet, heat 1/4 cup water over medium-high. Working in batches, add spinach and cook, tossing, until completely wilted, about 8 minutes. Transfer to a colander to drain, pressing out as much water as possible. Return skillet to heat and add 1 tablespoon oil. Add leeks and cook until softened, about 8 minutes. Stir in garlic, season with salt and pepper, and cook until fragrant, about 1 minute. Stir in nutmeg. Transfer spinach and leek mixture to a food processor; pulse until coarsely chopped.
• Cut phyllo sheets to fit baking dish. Place 1 sheet in dish (keeping remaining sheets covered with a damp towel) and brush lightly with oil. Stack 7 more phyllo sheets on top, brushing each with oil. Spread half the spinach mixture over phyllo and evenly sprinkle half the feta on top. Add 8 more phyllo sheets, brushing each with oil. Spread with remaining spinach mixture and feta. Top with remaining 8 phyllo sheets, brushing each with oil.
• Bake until phyllo is golden and crisp on top, about 30 minutes. Let cool 15 minutes before cutting into squares. Serve warm or at room temperature.