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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
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nameSpanakopita Casserole
descriptionAll the flavor, none of the fuss.
urlhttps://12tomatoes.com/spanakopita-casserole
inLanguageen-US
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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
  1. Preheat oven to 400˚.
  2. Cook pasta on stovetop for 5 minutes then drain. Reserve half cup of pasta cooking water before draining.
  3. Add spinach just before draining to thaw. If using fresh you can flash cook the spinach using the same method.
  4. Combine remaining ingredients, including reserved water, save for 1/4 cup feta and mozzarella cheeses.
  5. Pour mixture into 3-quart baking dish (9x13 inch) and top with remaining cheeses.
  6. Bake for 25 minutes covered.
  7. Uncover and bake an additional 10 minutes to melt cheese topping.
All the flavor, none of the fuss.
Course:

Recipe adapted from Good Housekeeping.

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Spanakopita Casserole

Spanakopita Casserole

3.9 from 207 votes
Servings: Serves 6-8
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 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

  1. Preheat oven to 400˚.
  2. Cook pasta on stovetop for 5 minutes then drain. Reserve half cup of pasta cooking water before draining.
  3. Add spinach just before draining to thaw. If using fresh you can flash cook the spinach using the same method.
  4. Combine remaining ingredients, including reserved water, save for 1/4 cup feta and mozzarella cheeses.
  5. Pour mixture into 3-quart baking dish (9x13 inch) and top with remaining cheeses.
  6. Bake for 25 minutes covered.
  7. Uncover and bake an additional 10 minutes to melt cheese topping.