Spanakopita Lasagna

Spanakopita Lasagna - a fusion of Greek and Italian cuisines in an incredibly flavourful lasagna, piled with layers of goat cheese, feta & spinach filling. About 9 servings as a main course to 12 as an appetizer course.

1 pound uncooked fresh lasagna sheets approximately
6 cups baby spinach
16 ounces crumbled feta cheese
16 ounces goat cheese
4 cloves minced garlic
2 tsp chopped fresh oregano
1 tsp coarsely ground black pepper
4 beaten eggs
12 ounces grated mozzarella or provolone cheese
For the Chunky Tomato Sauce
4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili paste
salt and pepper to season

Line a 9 x 9 inch glass pan with heavy duty aluminum foil, lightly brush the foil with olive oil.
For the filling, blanch the spinach in hot water for only a minute to wilt it. Drain immediately and place the wilted spinach in the middle of a clean tea towel.
Roll up the towel and wring it out gently to remove the excess water from the spinach.
Place the spinach in a large bowl and add the feta, goat cheese, garlic, oregano, pepper and eggs.

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