A baked, creamy take on spanakopita

By Andrew Zimmern

There are dishes that make sense… and then there are the ones you can’t stop eating. This firmly belongs in the second category.

Spanakopita pasta. Lasagna spirals standing at attention, packed with spinach, feta, and herbs, a real béchamel poured over the top, baked until golden and crispy. A little unhinged, a little excessive, exactly what you want when that late night craving hits. It has no business being this good.

It’s everything that makes spanakopita work, spinach, herbs, lemon, feta, rebuilt into something richer and more indulgent. Rolled pasta instead of phyllo. A real béchamel instead of crisp layers. Same soul, different format. What you get is the best of both worlds: bright, herbaceous filling with a creamy, baked finish that feels a little more substantial and a lot more forgiving.

And yes, when you’re chopping this many onions and herbs, having a sharp, balanced knife in your hand makes all the difference. I’ve been reaching for the Shiranami line from Shun Cutlery a lot lately for that reason.

Spanakopita Lasagna Spirals

Ingredients

16 ounces lasagna noodles
1 small white onion, minced
1 shallot, minced
2 garlic cloves, minced
1 whole egg, plus 1 egg yolk
3 10-ounce bags frozen spinach, defrosted and squeezed dry
8 ounces feta cheese, crumbles
Zest and juice of 1 lemon
1 bunch parsley, minced
1 bunch dill, minced
1 cup coarsely grated parmesan cheese
1 cup panko breadcrumbs, toasted
Salt and pepper, to taste

Bechamel

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup whole milk
Salt and white pepper, to taste
Freshly grated nutmeg

Instructions

Make the Lasagna Spirals

Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Lightly oil a baking sheet.

Cook the lasagna noodles until just shy of al dente, about 2 to 3 minutes less than package instructions. Drain and lay flat on the oiled baking sheet to prevent sticking.

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add the onion, shallot, and garlic and cook until softened and translucent, 5 to 7 minutes. Remove from heat and let cool slightly so the mixture doesn’t cook the eggs.

In a large bowl, combine the egg, egg yolk, spinach, feta, lemon zest and juice, parsley, dill, and the cooled onion mixture. Season with salt and pepper and mix until fully combined.

Lay a par-cooked lasagna noodle on your work surface. Spread an even layer of the spinach filling along its length, then roll it up and stand it upright in a 9×9-inch baking dish. Repeat with the remaining noodles, about 16 total.

Make the Béchamel

Melt the butter in a saucepan over medium heat. Once foaming, add the flour and whisk continuously to form a smooth roux. Cook for 2 to 3 minutes, just until lightly nutty, without browning.

Slowly add the stock and milk, a little at a time, whisking constantly to keep the sauce smooth. Once all the milk is incorporated, bring to a gentle simmer.

Cook for 3 to 5 minutes, stirring, until thickened and silky. Season with salt, white pepper, and a pinch of freshly grated nutmeg. The sauce should be smooth, lightly rich, and pourable.