Spinach & Feta Lasagna recipe

Spinach & Feta Lasagna recipe

This delicious Spinach and Feta lasagna dish features mouthwatering layers of pasta, spinach, Feta and bechamel sauce, and it's guaranteed to please all the family.

Spinach & Feta Lasagna
Spinach & Feta Lasagna

Ingredients →

- 1 kg x spinach, finely chopped
- 2 x cups shallots, chopped
- 400 x grams lasagne sheets
- 400 x grams Feta cheese, crumbled
- 2 x tablespoons olive oil, extra for greasing
- salt & pepper to taste
- Parmesan cheese, for sprinkling

For the Bechamel Sauce →

- 500 x ml milk
- 3 x tablespoons plain flour
- 2 x tablespoons unsalted butter
- 2 x eggs whisked
- salt & pepper to taste

Method →

- Lightly grease the baking dish with olive oil.
- Begin making sauce by melting the butter and stirring in the flour. Slowly add in milk, stirring vigorously to avoid lumps. Bring to a boil and allow to cook for a minute. Remove from heat.
- Add whisked eggs, salt and pepper and stir continuously until well combined. Set aside.
- In a large bowl, combine chopped spinach, shallots, olive oil and Feta cheese. Mix well with a wooden spoon.
- Place some lasagne sheets on the bottom of the baking dish and cover with some spinach mixture.
- Place another layer of lasagne sheets and add more spinach mixture. Continue layering the ingredients in this order until all ingredients are finished.
- Pour béchamel sauce evenly over the lasagna and sprinkle with Parmesan cheese.
- Cover with baking paper and aluminium foil and bake in a 200 degrees Celsius (preheated) oven for 20 minutes. Uncover and bake for another 15 minutes or until golden brown.

*Recipe and image by flavours and flair 

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GCT Team

This article was researched and written by a GCT team member.

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