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Spanakopita pasta bake
Spanakopita pasta bake
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Elevate your pasta bake with a crispy, golden topping inspired by Greek Spanakopita. Get creative with filo pastry ribbons, breadcrumbs, nuts, or even potato chips for added crunch and flavor!
Ingredients:
  • 500g dried large spiral pasta
  • 18.20 gm olive oil
  • 1 brown onion, halved, thinly sliced
  • 4 green onions, cut into 1cm slices
  • 2 garlic cloves, crushed
  • 200g baby spinach
  • 500g tub smooth ricotta
  • 382.50 gm chicken style liquid stock
  • 100g feta, crumbled
  • 62.50 ml roughly chopped fresh dill
  • 20.00 ml finely grated lemon rind
  • 5 sheets filo pastry
  • Olive oil cooking spray
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 12-cup baking dish. Cook the pasta in salted boiling water as per packet directions until tender, then drain and return to the saucepan.
  • In a hot frying pan, sauté brown onion in oil until softened, then add green onion and garlic, cooking until fragrant. Finally, stir in spinach and cook until wilted.
  • In a bowl, mix ricotta and stock. Combine with pasta, feta, onion mixture, dill, and lemon zest. Season with salt and pepper. Stir well. Transfer mixture to a prepared baking dish.
  • Roll together filo sheets to create a log. Slice into 5mm-thick pieces using a sharp knife. Gently unravel the filo and scatter over the pasta mix. Spritz with oil, season with salt and pepper, then bake until golden, about 30 minutes. Let it stand for 5 minutes before serving.

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