Spinach and Feta Lasagna (aka Spanakopita Lasagna) from Closet Cooking (makes 9+ 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: 1. Mix the spinach, herbs, green onions, feta, ricotta and eggs. 2. Place a layer of the lasagne noodles in the bottom of your 9x13 inch baking dish. 3. Top with half of the spinach mixture and 1/3 of the mozzarella. 4. Top with another layer of noodles. 5. Top with the remaining spinach mixture and 1/3 of the mozzarella. 6. Top with another layer of noodles followed by the remaining mozzarella. 7. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-45 minutes. |