Spinach Lasagna with Feta and Sun-Dried Tomatoes

A light and flavorful lasagna recipe featuring layers of spinach, leeks, fresh tomatoes, and creamy feta cheese, perfect for a Mediterranean-inspired dinner.

Argiro Barbarigou

Spinach Lasagna with Feta and Sun-Dried Tomatoes

A light and flavorful lasagna recipe featuring layers of spinach, leeks, fresh tomatoes, and creamy feta cheese, perfect for a Mediterranean-inspired dinner.

Info

Prep Time:

20m

Cook Time:

40m

Difficulty Level:

Ingredients

For the Filling

300 g lasagna sheets
1/3 cup olive oil
4 leeks, sliced
4 spring onions, chopped
1 onion, finely chopped
1 kg spinach, washed and roughly chopped
400 g feta cheese, crumbled
2 ripe fresh tomatoes, grated
1 liter milk
10 sun-dried tomatoes, finely chopped
1/2 bunch dill, finely chopped
Salt and freshly ground black pepper

For Assembly

Extra olive oil for greasing and drizzling
1 cup reserved crumbled feta
2 fresh tomatoes, grated (for the top layer)

Directions

Prepare the Filling
Heat the olive oil in a wide, shallow pan over medium heat. Add the onion, spring onions, and leeks. Sauté for 5-6 minutes until translucent.
Add the spinach to the pan and cook for 2-3 minutes until wilted.
Pour in the milk and let the mixture simmer for 8-10 minutes.
Stir in the sun-dried tomatoes and 3/4 of the feta cheese. Season with plenty of freshly ground black pepper, salt to taste, and the chopped dill. Remove from heat and set aside.
Prepare the Dish:
Grease a rectangular ovenproof baking dish with olive oil.
Place a layer of lasagna sheets at the bottom.
Spread 1/3 of the spinach mixture over the sheets.
Repeat the process for two more layers, ending with a layer of spinach mixture.
Spread the grated fresh tomatoes evenly over the top.
Sprinkle the reserved feta cheese over the tomatoes.
Drizzle with a small amount of olive oil.
Preheat the oven to 180°C (356°F). Bake the lasagna for 40 minutes until golden brown and a crust forms on top
Allow the lasagna to cool for 10 minutes before slicing into portions.

Recipe Tips

You can substitute the milk with a plant-based alternative for a lighter, dairy-free version.
For an extra crispy top, sprinkle breadcrumbs mixed with olive oil over the grated tomatoes before baking.
This lasagna pairs perfectly with a chilled glass of white wine or a light rosé.

Prepare the Filling

Heat the olive oil in a wide, shallow pan over medium heat. Add the onion, spring onions, and leeks. Sauté for 5-6 minutes until translucent.

Add the spinach to the pan and cook for 2-3 minutes until wilted.

Pour in the milk and let the mixture simmer for 8-10 minutes.

Stir in the sun-dried tomatoes and 3/4 of the feta cheese. Season with plenty of freshly ground black pepper, salt to taste, and the chopped dill. Remove from heat and set aside.

Prepare the Dish:

Grease a rectangular ovenproof baking dish with olive oil.

Place a layer of lasagna sheets at the bottom.

Spread 1/3 of the spinach mixture over the sheets.

Repeat the process for two more layers, ending with a layer of spinach mixture.

Spread the grated fresh tomatoes evenly over the top.

Sprinkle the reserved feta cheese over the tomatoes.

Drizzle with a small amount of olive oil.

Preheat the oven to 180°C (356°F). Bake the lasagna for 40 minutes until golden brown and a crust forms on top.

Allow the lasagna to cool for 10 minutes before slicing into portions.

Serve

Serve warm with a side salad and enjoy the rich Mediterranean flavors of this hearty dish.

Tips

You can substitute the milk with a plant-based alternative for a lighter, dairy-free version.
For an extra crispy top, sprinkle breadcrumbs mixed with olive oil over the grated tomatoes before baking.
This lasagna pairs perfectly with a chilled glass of white wine or a light rosé.

Enjoy!

Source: Argiro Barbarigou