| | Spanakopita pasta bake
Spanakopita pasta bake
Spanakopita pasta bake 4.3-5 9
  • Calories: 2219 kj
  • Fat: 16.7g
  • Carbohydrates: 68.9g

How to Make:

  1. Preheat oven to 180C/160C fan-forced. Grease a 12-cup-capacity baking dish. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Return to the saucepan.
  2. Meanwhile, heat oil in a frying pan over medium-high heat. Add brown onion. Cook, stirring, for 5 minutes or until softened. Add green onion and garlic. Cook for 1 minute or until fragrant. Add spinach. Cook for 1 minute or until wilted.
  3. Combine ricotta and stock in a bowl. Add to pasta with fetta, onion mixture, dill and lemon rind. Season with salt and pepper. Stir to combine. Spoon into prepared dish.
  4. Stack filo sheets together. Starting at one short side, roll up to form a log. Using a sharp knife, cut into 5mm-thick slices. Roughly toss filo to unravel slightly. Arrange over pasta mixture. Spray with oil. Season with salt and pepper. Bake for 30 minutes or until golden. Stand for 5 minutes before serving.
Time for preparing:
40 min.


  • 500g dried large spiral pasta
  • 1 tablespoon 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
  • 1 1/2 cups Massel chicken style liquid stock
  • 100g feta, crumbled
  • 1/4 cup roughly chopped fresh dill
  • 1 tablespoon finely grated lemon rind
  • 5 sheets filo pastry
  • Olive oil cooking spray