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.
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
Preheat oven to 400˚.
Cook pasta on stovetop for 5 minutes then drain. Reserve half cup of pasta cooking water before draining.
Add spinach just before draining to thaw. If using fresh you can flash cook the spinach using the same method.
Combine remaining ingredients, including reserved water, save for 1/4 cup feta and mozzarella cheeses.
Pour mixture into 3-quart baking dish (9×13 inch) and top with remaining cheeses.
Bake for 25 minutes covered.
Uncover and bake an additional 10 minutes to melt cheese topping.