Lovers of crispy lasagna complemented by dollops of creamy spanakopita- this one's for you! Two of my favorite dishes have gotten married to create the easiest, most delicious sheet pan dinner imaginable.
Pro tip: Assemble ahead of time and refrigerate until its times to serve!
Ingredients:
4 tbs olive oil, and more to top
A small bunch of scallions , chopped
A half a bunch of fresh flat leaf parsley, chopped
In a large skillet, heat 2 tablespoons of olive oil, add scallions, spinach and season with mountain oregano salt and cook until greens are vibrant but not soggy.
Remove from heat and combine with the feta, parsley, dill and cheese in a bowl. Set aside.
Bring a large pot of salted water to a boil and cook the pasta pieces in salty water until al dente.
Reserve 1/2 cup of cooking water.
In a large bowl, combine pasta, marinara and another splash of olive oil.
Spread the mixture onto a 12 x 17" baking sheet.
Add dollops of the spanakopita mixture on top.
Sprinkle the tops with the mozzarella.
Bake for 30 minutes, or until the sauce is bubbly and the top is browned and crisp.
