Spanakosagna A Fusion Bake for Every Season

When two comfort food classics meet, magic happens. Our Spanakosagna is a hearty, nourishing fusion of Greek spanakopita and Italian lasagna, layered with fresh, seasonal greens and thinly sliced potato for a dish that feels both familiar and completely new. With greens in season right now, it’s the perfect way to celebrate the whole plant (stalks and all) in a wholesome bake the whole family will love.

Spanakosagna Recipe Serves 6–8

Ingredients:

- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, minced
- 500 g mixed fresh greens (silverbeet, spinach, kale, chard, or whatever’s in season), stalks finely chopped and leaves shredded

- 200 g feta, crumbled - 250 g ricotta
- 1 egg, lightly beaten - Zest of 1 lemon

- 2 tbsp fresh dill or parsley, chopped
- 3 medium potatoes, peeled and very thinly sliced (use a mandolin if you have one)

- 6 sheets fresh lasagna pasta (or dried, softened in hot water)
- 1⁄2 cup grated parmesan
- 1⁄2 tsp ground nutmeg
- Salt & pepper, to taste

For the béchamel:

- 50 g butter
- 50 g plain flour
- 700 ml milk
- Pinch of nutmeg
- Salt & pepper, to taste

Method:

1. Cook the greens:

Heat olive oil in a large pan. Add onion and sauté until softened. Stir in garlic, then add chopped stalks first, cooking until tender. Add the shredded leaves and cook until wilted and any liquid has evaporated. Set aside to cool slightly.

2. Mix the filling:

In a large bowl, combine the cooked greens with feta, ricotta, egg, lemon zest, dill (or parsley), nutmeg, salt, and pepper. Stir until well mixed.

3. Make the béchamel:

Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Slowly pour in milk, whisking continuously until smooth and thickened. Season with nutmeg, salt, and pepper.

4. Assemble:

Lightly grease a baking dish. Spread a little béchamel on the base, then layer with pasta sheets, half of the spinach mixture, then a layer of thinly sliced potato. Repeat layers, finishing with pasta sheets topped generously with béchamel. Sprinkle with parmesan.

5. Bake:

Cover with foil and bake at 180°C for 45 minutes. Remove foil and bake for a further 15–20 minutes, until golden, bubbling, and the potatoes are tender.

6. Rest & Serve:

Let the Spanakosagna rest for 10 minutes before slicing. Serve with a crisp green salad or roasted seasonal vegetables.

Why We Love It

Spanakosagna is the perfect example of cooking with the seasons and making the most of every part of the vegetable. The stalks of your greens add crunch and depth of flavour, while the leaves bring that familiar earthy richness. With the creamy tang of feta, the smoothness of ricotta, and a golden, cheesy top, this dish is pure comfort, with a touch of sustainability baked in.

Celebrate the seasons, celebrate the whole plant, and enjoy a slice of Spanakosagna.