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All the flavor, none of the fuss.
Spanakopita is a delicious Greek appetizer that combines spinach with flaky puff pastry and a creamy filling. To make these little bites of heaven at home, however, takes quite a lot of effort. But, this spanakopita casserole makes a delightful main dish that’s ready in under an hour all without dealing with any pastry at all.
To start making this casserole you’ll need to go ahead and cook your pasta, but only for 5 minutes. The rest of the cooking happens in the oven. You’ll also need to reserve some of the pasta water, which is how many great pasta dishes begin.
Then all the ingredients, except for the final cheese topping, are combined together in a bowl. The pasta water and ricotta cheese help add a creamy texture to this dish.
Once everything is mixed and poured into the casserole dish, then the cheese topping goes on.
The whole thing needs to be baked first for 25 minutes uncovered and then an additional 10 minutes uncovered so that the mozzarella can become melted.
And that’s all there is to this simple meal. While the casserole is about as far as one can get from the tedious nature of true spanakopita, the final result has some of the same flavors as the original: spinach, feta, and dill.
It couldn’t be easier to create this pasta bake at home for a crowd pleasing dinner any night of the week.
. Spanakopita Casserole
. Yield(s): Serves 6-8
. 45 minutes
Ingredients
1 16-ounce box penne
1 10-ounce box frozen chopped spinach (or equivalent of 1 pound fresh spinach, chopped)
1 1/2 cup crumbled feta cheese
1/4 cup loosely packed fresh dill, chopped (or 3 teaspoons dried dill)
1 15-ounce tub ricotta cheese
Pinch each salt, pepper
1 8-ounce package part-skim shredded mozzarella cheese
Preparation
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