Spanakopita Lasagna

From: Chef #1393545

On Sep 24, 2009

I used to have this recipe or one very similar to it. I actually searched online to find this recipe since I had lost my copy. One suggestion I have to to use buttermilk in lieu of regular, which is what I did with my old recipe. This increases the savory flavor (as does adding more feta and less ricotta, as suggested by another poster).

From: stormylee

On Apr 10, 2009

I love the idea of this recipe, even if it takes a whole lot longer to make than my simple and straightforward spanakopita recipe. Followed the recipe as written, except that I used full-fat mozzarella as that's what I had. I'd like this to be more savoury: for me, there was too much ricotta and not enough feta, so the overall effect was a bit bland. Chalk it up to personal taste - I tend to like very big flavours! I will definitely make this again though, changing the amounts of the different cheeses, because the combination of ingredients really is amazing. Thank you for sharing!

From: spatchcock

On Jun 21, 2004

This was simply amazing. I did use the no-boil noodles and they taste so much better than the dried ones; loved the dill, and used a good low-salt feta (also added a bit more than recipe called for, just becuase we LOVE feta.) Used fresh mozzarella instead of part-skim. Terrific results, loved it, and will make it many times. I doubled the recipe and froze one lasagna. I am SO happy I did that!

From: Pumpkie

On Jun 21, 2004

I loved this recipe, very simple, incredible taste. I have never used the no boil lasagna its a no no with an old fashioned italian family but I must say I'm a convert! I did use whole milk and regular ricotta but other than that kept everything the same it is not only great tasting but beautiful looking. Also drained and squeezed the spinach. thanks for sharing this recipe.