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 topΒ
A small bunch of scallions , chopped
A half a bunch of fresh flat leaf parsley, choppedΒ
In a large skillet, heat 2 tablespoons of olive oil, add scallions, spinach and season Β with mountain oregano salt and cook until greens are vibrant but not soggy.Β
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 Β 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.Β
Add dollops of the spanakopita mixture on top.
Β Sprinkle the tops with the mozzarella.
Bake for 30 minutes, or until the sauce is bubbly and the top is browned and crisp.
