9 Reviews of Spanakopita Lasagna

From: Jenny Sanders

On May 25, 2004

Very good! I made a few minor changes: I used fresh spinach (about 1/2 of a 5-lb bag); I used a bit more feta and a bit less ricotta than called for, mainly because of package sizes; I used whole wheat lasagne which I boiled until just pliable; and I used a fair bit more dill. We thought it could have used even more ~ maybe a teaspoon and a half. Overall, though, this was really good. Really, really good. Yum!

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.

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: mandabears

On May 20, 2004

this was superb! I was skeptical about it tasting authentic, but it does and it so much easier than using phyllo dough.

From: ratherbeswimmin'

On Mar 7, 2005

My brother and sil from Dallas were in town visiting and my husband and I had them over for dinner. My sil is vegetarian and I love vegetarian cuisine so I wanted to make something really special that was great tasting but didn't take an inordinate amount of time to prepare. I made the spinach mixture the night before and refrigerated until ready to use. This was very easy to put together. The taste was superb. Had all the components of a good comfort food without the burden of too much fat. Thank you so much for sharing this recipe and we will use it again.

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: It's loose again!<img src="http://i23.phot

On May 18, 2004

I will be making this for the third time for a party this weedend. The last time I made it two days before serving it. I will do so again, this time cutting into portions while it is still chilled, before reheating.

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: Food Snob in Israel

On Oct 8, 2007

Its like a spinach lasagna without the tomato sauce, though the milk does give the noodles a buttery flavor and you can use all that liquid with the spinach when it thaws to cook the noodles. I didn't believe that it would work but it did. I guess one could use fresh dill (I did) and maybe mint and toasted pine nuts to give it a more spanakopita flavor. It was a 4.5 stars for me but I'm rounding up. I added the tomatoes right to the spinach mixture (cherry tomatoes cut in halves) and that worked out just fine. Dried tomatoes would work well too, I'm sure. I'd do it again with what I have on hand (I just used feta and mozerella and it was fine...that sort of thing) Definately a veggie crowd pleaser. Thanks!