I layered creamy goat cheese, tangy feta and abundant spinach into Spanakopita Lasagna, a bold new entry in Greek Recipes that will have you curious to see how those layers play out.

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I fell into making Spanakopita Lasagna on a whim, and now I keep craving it. Layers of tangy feta and generous spinach sneak between sheets of pasta, so every forkful feels unexpected and a little rebellious.

It borrows the soul of Greek Cooking but wears the comfort of an Italian night, which makes it perfect when you want something different, not fussy. I swear my friends think I hired a chef, even though I usually mess up the edges and call it rustic, and then everyone eats faster.

Wanting to hide the secret, I still share it, because food this good feels selfish otherwise.

Ingredients

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spinach: leafy, high in fiber iron and vitamins, keeps the filling fresh tasting.
feta: tangy salty cheese, adds protein and calcium, gives a classic sharp bite.
goat cheese: creamy slightly tart, it’s rich and adds a smooth tang.
ricotta: light binder, adds mild creaminess and protein without heavy flavor.
noodles: carbs for structure and comfort, they soak up sauce making it hearty.
béchamel: silky white sauce, adds richness calcium and a creamy binding layer.
dill: fresh herb, bright citrusy herb note, small calories but big flavor.
mozzarella: melts beautifully, mild flavor, gives stretchiness and a gooey top.

Ingredient Quantities

12 lasagna noodles (regular or no boil)

2 tbsp olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

20 oz frozen chopped spinach, thawed and very well squeezed (or about 1.5 lb fresh spinach, wilted)

8 oz feta cheese, crumbled

6 oz goat cheese (chevre), softened

1 cup ricotta cheese, optional but helps bind

2 large eggs, lightly beaten

1/4 cup fresh dill, chopped

2 tbsp fresh parsley, chopped

1/2 tsp ground nutmeg

1 tsp kosher salt (or to taste)

1/2 tsp freshly ground black pepper

2 cups shredded mozzarella cheese (for melting on top)

1/2 cup grated Parmesan cheese

3 tbsp unsalted butter

3 tbsp all purpose flour

2 1/2 cups whole milk

Extra butter or olive oil for greasing the pan

How to Make this

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1. Preheat oven to 375F and grease a 9×13 baking dish with a little butter or olive oil. If you’re using regular lasagna noodles, boil them until al dente, drain and lay flat on a towel; if using no boil noodles, skip the boil but have an extra 1/4 cup milk ready in case the pan looks dry.

2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 to 7 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.

3. Add the squeezed, thawed chopped spinach (or wilted fresh spinach) to the skillet, toss to combine and warm through for 2 to 3 minutes, then remove from heat and let cool slightly. Press or squeeze out any extra liquid again with a clean towel or paper towels so the filling won’t be watery.

4. In a big bowl crumble 8 oz feta and break up 6 oz softened goat cheese, add 1 cup ricotta, the 2 lightly beaten eggs, 1/4 cup chopped dill, 2 tbsp chopped parsley, 1/2 tsp ground nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Stir in the cooled spinach-onion mixture until evenly combined; taste and adjust salt if needed. The eggs and ricotta help bind everything so the lasagna slices cleanly.

5. Make the béchamel: melt 3 tbsp unsalted butter in a saucepan over medium heat, whisk in 3 tbsp all purpose flour and cook 1 minute, then slowly whisk in 2 1/2 cups whole milk until smooth. Cook, whisking, until thickened, about 4 to 6 minutes. Season with a pinch of salt and pepper. Stir in about half of the 1/2 cup grated Parmesan for extra flavor and reserve the rest for the top.

6. Assemble the lasagna: spread a thin layer of béchamel on the bottom of the pan to keep noodles from sticking. Arrange 4 lasagna noodles in a single layer, spread about one third of the spinach-cheese mixture over the noodles, drizzle or spread some béchamel over that, and sprinkle a little shredded mozzarella. Repeat two more times (noodles, filling, béchamel, mozzarella) until you’ve used all filling. Finish with a final layer of noodles, the rest of the béchamel, the remaining 2 cups shredded mozzarella and the leftover grated Parmesan.

7. Cover the pan tightly with foil (spray or rub a little oil on the underside of the foil so cheese doesn’t stick) and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes until the top is golden and bubbly.

8. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn’t fall apart. This also concentrates the flavors.

9. Quick tips: squeeze the spinach well, like you mean it, or your lasagna will be soupy. If your goat cheese is cold it won’t mix well, so let it soften at room temp. If using no-boil noodles and the top looks dry before baking, add another splash of milk or a little extra béchamel. Leftovers taste even better the next day.

Equipment Needed

1. 9×13 inch baking dish (greased)
2. Large skillet (for onion and spinach)
3. Saucepan (for the béchamel)
4. Large mixing bowl (for cheese filling)
5. Whisk (for béchamel and eggs)
6. Wooden spoon or rubber spatula (stirring and folding)
7. Colander (to drain noodles and squeeze spinach)
8. Clean kitchen towel or paper towels (to press extra liquid from spinach)
9. Chef’s knife and cutting board (chop onion, herbs)
10. Measuring cups and spoons (milk, flour, butter, herbs, salt etc.)

FAQ

Q: Can I use fresh spinach instead of frozen? A: Yes, fresh works great. Use about 1.5 lb, wilt it in a hot pan until it collapses, cool it, then squeeze out as much water as you can before chopping. If you skip squeezing youll get a soggy bake.

Q: How do I keep the lasagna from getting soggy? A: Squeeze the spinach super well, cook the onion and garlic until most moisture is gone, dont overload with béchamel, and if you boil noodles, undercook them slightly. Let the lasagna rest 10 to 15 minutes after baking so it firms up before slicing.

Q: Can I make this ahead or freeze it? A: Sure. Assemble and refrigerate for up to 24 hours before baking. For freezing, assemble in a foil pan, wrap tightly and freeze up to 2 to 3 months. Thaw overnight in the fridge then bake a bit longer, or bake from frozen adding 20 to 30 minutes covered, then uncover to brown.

Q: What can I substitute for goat cheese or feta if I dont have them? A: You can swap goat cheese for more ricotta or cream cheese for creaminess, and if you need less salty than feta try crumbled mozzarella plus a pinch of salt. Taste the filling before assembling and adjust.

Q: Do I need to cover the pan while baking and whats the temperature and time? A: Bake at 350 F for about 35 to 45 minutes. Cover with foil for the first 25 to 30 minutes to keep moisture in, then uncover and bake until the top is bubbly and lightly golden, about 10 to 15 more minutes.

Q: Can I use gluten free or no boil lasagna noodles? A: Yes. No boil noodles work fine if your béchamel isnt too thin. For gluten free noodles check package instructions, some need pre-boiling or extra bake time, so be ready to add 10 to 20 minutes and keep it covered if it seems to dry out.

Spanakopita Lasagna Recipe Substitutions and Variations

Spinach: use fresh baby spinach (about 1.5 lb, wilted) or swap for chopped Swiss chard or Lacinato kale — cook well and squeeze out the liquid; kale needs a bit more time and remove tough stems.
Feta cheese: replace 8 oz feta with 1 cup ricotta plus 1/2 tsp lemon zest and a pinch of salt for a milder, creamier tang, or use crumbled queso fresco/cotija if you want similar texture with less briny flavor.
Goat cheese (chevre): swap equal amounts with cream cheese or mascarpone for the same creamy richness, or omit and add 1/2 cup extra ricotta if you prefer a gentler taste.
Béchamel (butter + flour + milk): shortcut with 2 cups jarred Alfredo or white sauce, or make a quick slurry by whisking 2 tbsp cornstarch into 2 1/2 cups milk and simmering till thick, or use 1 1/2 cups heavy cream plus 1 cup milk and reduce gently.

Pro Tips

1. Squeeze that spinach like you mean it or you’ll get a watery mess, seriously. After cooking and squeezing, press it again with a towel or clean hands until it’s almost dry, then taste and adjust the salt because drained spinach tastes different than fresh.

2. Let the goat cheese and ricotta warm to room temp so they blend smooth, otherwise you’ll get little cold lumps in the filling. If the goat cheese is still firm, mash it with a fork and stir in a splash of milk to loosen it up.

3. Get your bechamel right by testing it on a spoon: it should coat the back and leave a ribbon when you draw your finger through it. If it’s too thick add a little milk, too thin keep whisking a minute more; also save some sauce for the top so no boil noodles won’t steal all the moisture.

4. Let the lasagna rest at least 10 to 15 minutes before slicing, trust me this is the part people skip and then wonder why their slices fall apart. Oil the underside of the foil so the top cheese doesnt stick and run a sharp knife under hot water between cuts for clean squares.

Spanakopita Lasagna Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I layered creamy goat cheese, tangy feta and abundant spinach into Spanakopita Lasagna, a bold new entry in Greek Recipes that will have you curious to see how those layers play out.

Servings

servings

Calories

599

kcal

Equipment: 1. 9×13 inch baking dish (greased)
2. Large skillet (for onion and spinach)
3. Saucepan (for the béchamel)
4. Large mixing bowl (for cheese filling)
5. Whisk (for béchamel and eggs)
6. Wooden spoon or rubber spatula (stirring and folding)
7. Colander (to drain noodles and squeeze spinach)
8. Clean kitchen towel or paper towels (to press extra liquid from spinach)
9. Chef’s knife and cutting board (chop onion, herbs)
10. Measuring cups and spoons (milk, flour, butter, herbs, salt etc.)

Ingredients

12 lasagna noodles (regular or no boil)
2 tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
20 oz frozen chopped spinach, thawed and very well squeezed (or about 1.5 lb fresh spinach, wilted)
8 oz feta cheese, crumbled
6 oz goat cheese (chevre), softened
1 cup ricotta cheese, optional but helps bind
2 large eggs, lightly beaten
1/4 cup fresh dill, chopped
2 tbsp fresh parsley, chopped
1/2 tsp ground nutmeg
1 tsp kosher salt (or to taste)
1/2 tsp freshly ground black pepper
2 cups shredded mozzarella cheese (for melting on top)
1/2 cup grated Parmesan cheese
3 tbsp unsalted butter
3 tbsp all purpose flour
2 1/2 cups whole milk
Extra butter or olive oil for greasing the pan

Directions

Preheat oven to 375F and grease a 9×13 baking dish with a little butter or olive oil. If you’re using regular lasagna noodles, boil them until al dente, drain and lay flat on a towel; if using no boil noodles, skip the boil but have an extra 1/4 cup milk ready in case the pan looks dry.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 to 7 minutes, then add the minced garlic and cook 30 to 60 seconds until fragrant.
Add the squeezed, thawed chopped spinach (or wilted fresh spinach) to the skillet, toss to combine and warm through for 2 to 3 minutes, then remove from heat and let cool slightly. Press or squeeze out any extra liquid again with a clean towel or paper towels so the filling won’t be watery.
In a big bowl crumble 8 oz feta and break up 6 oz softened goat cheese, add 1 cup ricotta, the 2 lightly beaten eggs, 1/4 cup chopped dill, 2 tbsp chopped parsley, 1/2 tsp ground nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper. Stir in the cooled spinach-onion mixture until evenly combined; taste and adjust salt if needed. The eggs and ricotta help bind everything so the lasagna slices cleanly.
Make the béchamel: melt 3 tbsp unsalted butter in a saucepan over medium heat, whisk in 3 tbsp all purpose flour and cook 1 minute, then slowly whisk in 2 1/2 cups whole milk until smooth. Cook, whisking, until thickened, about 4 to 6 minutes. Season with a pinch of salt and pepper. Stir in about half of the 1/2 cup grated Parmesan for extra flavor and reserve the rest for the top.
Assemble the lasagna: spread a thin layer of béchamel on the bottom of the pan to keep noodles from sticking. Arrange 4 lasagna noodles in a single layer, spread about one third of the spinach-cheese mixture over the noodles, drizzle or spread some béchamel over that, and sprinkle a little shredded mozzarella. Repeat two more times (noodles, filling, béchamel, mozzarella) until you’ve used all filling. Finish with a final layer of noodles, the rest of the béchamel, the remaining 2 cups shredded mozzarella and the leftover grated Parmesan.
Cover the pan tightly with foil (spray or rub a little oil on the underside of the foil so cheese doesn’t stick) and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes until the top is golden and bubbly.
Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and doesn’t fall apart. This also concentrates the flavors.
Quick tips: squeeze the spinach well, like you mean it, or your lasagna will be soupy. If your goat cheese is cold it won’t mix well, so let it soften at room temp. If using no-boil noodles and the top looks dry before baking, add another splash of milk or a little extra béchamel. Leftovers taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.