Spanakopita Lasagna Recipe

From Phoebe Lapine's new gluten-free book CARBIVORE!

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This weekend I threw out my back (not from anything impressive, just from standing at a party… while wearing sneakers) and so I spent most of Sunday icing it on the couch with my friend Phoebe Lapine’s new cookbook, Carbivore, which comes out TOMORROW!!!

A little more about the book:

CARBIVORE: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love (Hachette Go) is a new cookbook that combines science-backed strategies for managing your blood sugar with dishes that feed your cravings. Whether you’re suffering from keto-fatigue, have been told carbs are off the table because of health issues, or just want to embrace food freedom, Phoebe Lapine offers a delicious solution with 130 completely fiber-forward (gluten-optional) recipes that are organized by your favorite type of carb—noodles, grains, loaves, spuds and more.

Phoebe is gluten-free (like me) and has written numerous other books about her wellness journey. For anyone with SIBO, you might already be familiar with her Sibo Made Simple cookbook (and podcast).

For launch week, she’s giving away a gluten-free carb bundle for all your cooking needs. Anyone who buys the book before March 29th can enter. You’ll also get her 2-week course Blood Sugar Bootcamp for free! Sign up at carbivorecookbook.com.

image from Carbivore

I miss my days living in Astoria, Queens eating Greek food — and Phoebe is a New Yorker — so I asked if I could share the Spanakopita Lasagna Recipe from the cookbook. Here it is, below!

Spanakopita Lasagna

Spanakopita, the Greek phyllo stuffed with spinach, feta, and herbs, is one of those dishes that doesn’t need much tweaking to be a Carbivore winner. However, I did it anyway, by turning it into a filling for lasagna. The amount of herbs and greens in this dish may seem like a lot, but they wilt as you toss them together, and then even more once they hit the oven. This recipe uses one of my time-saving lasagna hacks: Greek yogurt instead of a béchamel. It melts away along with the scant amount of cheese and stock to create a creamy base. If feta isn’t your thing, omit it—the pasta will still end up tasting like white pizza.

Makes 4-6 servings.

Ingredients:

•  1 pound baby spinach

• 1 small red onion, finely diced

• 1 bunch scallions, thinly sliced

• 1 bunch fresh dill, finely chopped

• 1 bunch fresh flat- leaf parsley, finely chopped

• 1 bunch fresh mint, finely chopped

• 2 large eggs Sea salt

• 4 ounces feta cheese (optional)

• 1 cup chicken or vegetable stock, divided

• 9 ounces gluten-free no-boil lasagna noodles

• 1 cup full-fat plain Greek yogurt, divided

• 1 cup shredded mozzarella cheese, divided

Instructions

• Preheat the oven to 375°F.

• In a large bowl, combine the spinach, red onion, scal- lions, dill, parsley, mint, eggs, and 1 ½ teaspoons salt. Mix vigorously with clean hands, massaging the spinach until it is completely wilted and combined with the other ingredients. Crumble in all but a few tablespoons of feta (if using). Mix everything again—the cheese should be bro- ken down into small crumbs and well incorporated.

• Pour ½ cup stock into a 9 × 13-inch casserole dish. Arrange a layer of noodles, overlapping them slightly. Slather the noodles with 1⁄3 cup yogurt and season lightly with salt. Top with half the spinach mixture and 1⁄3 cup mozzarella. Repeat with another layer of noodles, yogurt, salt, spinach, and mozzarella. Finish the lasagna with a final layer of noodles, yogurt, mozzarella, and the reserved feta (if using). Pour the remaining ½ cup stock around the edges of the lasagna. Cover the pan with aluminum foil.

• Bake for 30 to 40 minutes, or until the noodles are ten- der. Remove the foil and bake for 10 minutes more until the cheese is nicely browned on top. If the top layer of noo- dles puffs up, don’t stress. Push it down when checking for doneness. Let the lasagna rest for 10 minutes, then cut it into slabs and serve.

Excerpted from Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love by Phoebe Lapine. Copyright © 2024. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

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