Feta and Artichoke Frittata

This is a great dish to make for a Sunday brunch or a luncheon with friends. Pair it with a crisp arugula salad and you have a meal. You can even pair it with a nice Chardonnay or even a mimosa.


Ingredients (Makes 8 servings)
10 eggs
1/2 cup chopped green onions
1/2 cup chopped dill
1 cup chopped parsley
1 cup shredded pecorino romano
2 cups crumbled feta
24 oz. frozen artichoke hearts defrosted
1/4 tsp. salt
1/4 tsp. pepper
1 pinch nutmeg
1 tsp. olive oil
1 tsp. bread crumbs*

In a bowl mix all ingredients together except the 1 tsp. olive oil and bread crumbs.

In a spring form pan brush the olive oil and sprinkle the bread crumbs. Pour the mixture in the spring form pan. Place the spring form pan on a cookie sheet lined with aluminum foil and bake in a preheated 350°oven for 45-50 min or until a knife inserted comes out clean.

Nutrition FactsServing Size 1 serving (204.4 g)
Amount Per Serving
Calories 271
Calories from Fat 152
Total Fat 16.9g
Saturated Fat 9.7g
Cholesterol 248mg
Sodium 837mg
Potassium 571mg
Total Carbohydrates 13.8g
Dietary Fiber 5.5g
Sugars 3.0g
Protein 18.2g

*Note: you can use gluten free breadcrumbs

Greek honey balls-loukoumades-drizzled with honey and cinnamon

Loukoumathes (pronounced loo-koo-mah-thes) is one of the most common and easiest desserts to make. Every restaurant in Greece will offer loukoumathes as a dessert after a meal, and sometimes as a token from the restaurant owners to its patron’s for eating there.
The last time I had loukoumathes in Greece was on one of my recent trips there. The loukoumathes I had were enormous. They were more like a large donut than the traditional “donut hole” shape they usually have. Those loukoumathes were large enough for 2-4 people to share.

Loukoumathes can be eaten drizzled with honey or sugar syrup, or even drenched in plain sugar. At the beaches in Greece, there are stands that sell loukoumathes drenched in sugar and cinnamon. A sweet treat to break the day between swimming in the blue waters of the Aegean sea and sunbathing under the warm Greek sun. Other times they can be served along with ice cream, crushed walnuts and/or pistachios.

They are best served warm. Enjoy!

Ingredients (Makes 50 servings)
1 pkg active dry yeast
1/2 cup lukewarm water
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. sugar
1 tsp. lemon rind
1 1/2 cups lukewarm water
1/2 cup canola oil*

Mix the yeast with 1/2 cup lukewarm water. Let it stand for 1/2 hour till dissolved and bubbly.

In a large bowl sift together the flour, with the baking soda, baking powder, salt, lemon rind and sugar. When the yeast is dissolved add it to the dry ingredients along with the 1.5 cups of lukewarm water. Mix well with a mixer on medium speed for a couple of minutes till all the ingredients are well incorporated. Cover with a towel and let it stand in a warm place for 2 hours.

Heat up about 1 cup of canola oil in a frying pan. With two spoons dipped in water take some of the dough and drop it in the hot oil. Continue to drop the dough by the spoonful, but make sure you don't overcrowd the pan. Fry them till they are lightly brown turning them over until both sides are cooked. Lower the heat if you think that you don't drop them fast enough. When browned, remove from the oil and place them in a plate lined with paper towels to absorb the extra oil.

Serve warm drizzled with honey and cinnamon.

Nutrition Facts
Serving Size 1 serving (19.6g)
Amount Per Serving
Calories 47
Calories from Fat 21
Total Fat 2.3g
Saturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 37mg
Potassium 16mg
Total Carbohydrates 5.8g
Dietary Fiber 0.2g
Sugars 0.1g
Protein 0.8g

Note: * for the calories to be correct on the frying portion of this recipe, I only logged in ½ cup of canola oil. I added 1 cup canola oil in the frying pan but only used ½ cup for the frying.

Note: **if you prefer to serve the honey balls with sugar syrup, the recipe for this is below the picture.

2 cups sugar
2 cups water
1 cinnamon stick

Make the syrup
Pour the sugar, water and cinnamon stick in a pan and bring to a boil stirring constantly. Lower the heat to medium and let it cook for 10-15 minutes while stirring. The syrup should be clear by the time you are done, and very slightly reduced. Remove from heat. Drizzle over hot loukoumathes.

Greek Easter Cookies-Koulourakia Me Lemoni-Butter Lemon Cookies

These are very traditional Greek Easter cookies. They are similar to the ones that I posted before, Koulourkakia Portokaliou-Greek Easter Cookies
but this time I didn't have oranges, since our Easter is in May, so I improvised and used lemon rind. They came out tasting delicious. They are great with coffee and also good after that big Easter meal of lamb and potatoes, and tzatziki, (you will find the post here Smyrneika Soutzoukakia in Domatosaltsa - Sausages from Smyrna in Tomato Sauce and as appetizers with Tzatziki sauce) and Spinach Cheese pie (Spanakotyropita).

Kalo Pascha!


Ingredients (Makes 36 servings)

1 cup unsalted butter (2 sticks) softened at room temperature
1 1/2 cups sugar
3 eggs
2 tbsp. grated lemon rind
1 tbsp. baking powder
1 tsp. vanilla
4 cups white flour
1/4 cup white flour for kneading
1 egg yolk
1 tbsp. milk
Sesame seeds (about 2 tbsp.)


Bring the butter to room temperature. Don’t melt it in the microwave or over the stove. For the butter cookies to come out well and be pliable the butter has to be room temperature.
Shift the flour with the baking powder in a bowl. Set aside.
In in mixer add the butter and the sugar and beat well together till light and fluffy. Add the eggs one at a time beating well after each addition. Add the lemon rind and vanilla and beat well. Slowly add the flour, and beat well. The dough should be pliable in your hands. Remove the dough from the bowl and place it on a clean surface. Sprinkle some of the ¼ cup flour on your hands and the kneading surface and knead the dough adding flour as needed till it doesn’t stick to your hands. Refrigerate for 30 minutes for the dough to rest. Cut a small piece of the dough and roll it out with your hands into a long rope. Twist the dough by bending it at the half point and bring the one end over the other until it forms a twist. Place them in a greased cookie sheet about 1 inch apart. Brush them with the beaten milk/egg yolk mixture and sprinkle them with sesame seeds.
Bake at 375 degree oven for 20 minutes till golden brown. Remove from the oven and let cool. You can put them in an airtight container to keep them soft and crumbly. They can last up to 3 months.

Note: you can shape these cookies into any shape you like. Rounds, ovals or twists. Twists are very common shapes in Greek Cookies.

Nutrition FactsServing Size 1 serving (34.8 g)
Amount Per Serving
Calories 138
Calories from Fat 51
Total Fat 5.7g
Saturated Fat 3.4g
Cholesterol 33mg
Sodium 42mg
Potassium 66mg
Total Carbohydrates 19.9g
Dietary Fiber 0.4g
Sugars 8.4g
Protein 2.1g

Pumpkin cheesecake with almond thins crust

It's fall again, and time for pumpkins and fall dishes and desserts. This is a pumpkin cheesecake that I've been making for the last few years. I wanted to get that baked type cheesecake that you get at a restaurant, like a New York style cheesecake. So I've been playing around with a few recipes and came up with this one. The difference is that I didn't use graham crackers for the crust. I used Anna's Swedish almond thin cookies since they have no soy in them. As for the gluten free version, I took the leftover cheesecake batter, placed in ramekins without a crust and baked them in the oven along with the cheesecake. Since my daughter is gluten free she was able to enjoy the cheesecake without having to worry about gluten. It's a delicious dessert and can be enjoyed during this time of the year. Enjoy!

Ingredients (Makes 18 servings = 4.2oz each serving)

5 ¼ oz Anna's almond thin cookies crushed (about 1.5 cups)
¼ tsp. nutmeg
¼ tsp. cloves
½ tsp. cinnamon
4 tbsp. butter
16 oz. cream cheese
16 oz one third less fat cream cheese (cream cheese that has 1/3 less fat)
1 ¼ cups sugar
16 oz canned pumpkin
½-cup sour cream
¼ tsp. nutmeg
¼ tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
4 eggs


Crush the box of Anna's almond thin cookies. It will make 1 and 1/2 cups.
Melt the butter. Add the cinnamon, nutmeg and cloves to the crushed cookies along with the butter. Mix together and press into a 9" spring form pan. Refrigerate.

At room temperature mix together the regular cream cheese with the 1/3 less fat cream cheese and the sugar. Mix till well blended. Add the canned pumpkin packed solid, the sour cream, the cinnamon, nutmeg, cloves and vanilla. Mix well together. Add the eggs one at a time and mix well after each addition. Pour into the 9" spring form pan and the rest into 9 ramekins without crust. Place the 9" spring form pan into a 350°F preheated oven. Place the 9 ramekins into a baking sheet that's 1/4 filled with lukewarm water. Place those in the oven too. Bake the 9" spring form pan for 1 hour and 30 minutes and the ramekins for 1 hour and 15 minutes or till a toothpick inserted comes out clean. Some oven temperatures vary so it's best to use the toothpick method as a guide. Remove from the oven and let them cool before serving.

Nutrition FactsServing Size 1 serving (117.6 g)
Amount Per Serving
Calories 294
Calories from Fat 180
Total Fat 20.0g
Saturated Fat 12.0g
Trans Fat 0.0g
Cholesterol 90mg
Sodium 263mg
Potassium 107mg
Total Carbohydrates 24.1g
Dietary Fiber 1.0g
Sugars 19.0g
Protein 5.6g

Pumpkin cheesecake with almond thins crust
 Pumpkin cheesecake with almond thins crust and Dream whip cream 

 Gluten free cheesecake baked in ramekins
Gluten free cheesecake in ramekin sprinkled with icing sugar

Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Sometimes, even myself as someone who cooks from scratch likes a break. So this time instead of trying to figure out how to make gluten free chocolate cupcakes I decided to buy the box mix. I didn’t even know that there was a gluten free chocolate cake mix. But sure enough (why that doesn’t surprise me) I found the Betty Crocker Gluten Free Devil’s food cake mix. I was also short on time, so these little morsels of decadent chocolate came in handy.

I picked up the box of the cake mix at my local grocery store (I’m sure you will be able to find it at a grocery store near you). I made them the day before Father’s Day. My daughter is gluten free so I had to have a dessert that she could also enjoy with the rest of us. They only took about 45 minutes to make from start till the time they were completely baked. What could be any easier. I left them overnight on a tray and made the chocolate mousse the next day. These came out delicious and they were gone at no time. Enjoy! (PS. they are also soy free. That really surprised me).

Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Ingredients (Makes 24 servings – appr. 1oz per serving)
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2.3oz Whipped Topping Mix (2 envelopes)
2 heaping tsp. icing sugar
1 1/2 tsp.cocoa

Mix cake mix according to package directions. Pour into cupcake pan and bake at 350 for about 30 minutes depending on your oven or when a toothpick inserted comes out clean. Let them cool.

Chocolate mousse toping
Mix together the dream whip topping according to package directions. Add the cocoa and the icing sugar. Beat at medium speed till soft peaks form. Refrigerate till ready to use. Frost the cupcakes with the mousse and serve. Enjoy!

Nutrition Facts
Serving Size 0.73 oz (20.8g)
Amount Per Serving
Calories 79
Calories from Fat 4
Total Fat 0.4g
Saturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 100mg
Potassium 3mg
Total Carbohydrates 17.5g
Dietary Fiber 0.5g
Sugars 9.6g
Protein 0.5g

Tsourekia-Greek Easter Bread

Happy Greek Easter - Kalo Pascha!

Easter in Greece is beautiful. There have been a few times that I was able to go back and celebrate Easter in Greece besides the times when I was growing up. The flowers are blooming, the weather is warm, and the trees have leaves on, unlike here in the the Midwest, in the middle of April. Greek Easter is one of the biggest holidays in Greece besides Christmas. The preparations start early, as soon as Lent begins. Homes are cleaned, they might even get a fresh coat of paint, the winter rugs are removed and replaced with spring/summer area rugs. Homes are decorated beautifully, not with Easter eggs and wreaths as they do here, but with embroidered doilies that depict spring and flowers.

During the beginning of the Greek Holy week the final touches of cleaning are put to the homes, and then the baking begins. We make koulourakia-Koulourkakia Portokaliou-Greek Easter Cookies to have and offer to visitors with coffee. Then there is the traditional Greek Easter bread. That can be made ahead of time as it takes a full day to make it (of course it all depends how many loaves you want to make). Or you can start making it on Holly Thursday so that you will be able to place a hard boiled red dyed egg on the bread before baking it.

Holly Thursday is the day that we color our eggs. The Greek traditional way of coloring eggs is with a dark red dye that it is quite difficult to find here. You will have to either find it at a Greek market that sells it or have someone from Greece to mail it to you. A few times that I went back to Greece I was able to purchase some and bring it back with me. But if you travel to Greece after Easter it will be very difficult to find it since it is sold out for Easter.

Over the years I tried different food dyes to color my eggs. I finally settled for the liquid red food coloring - the ones that are about 1fl oz each - and use about 4 of those bottles along with 5 cups of lukewarm water mixed with 1/2 cup of vinegar. I lay about 20 eggs inside a large dutch oven and pour the colored water over the eggs. I let them boil for about 10 minutes and remove the pot from the heat. Once they are a bit cool I remove them with a spatula and rub them with olive oil for shine.

The Greek Easter bread is sweet and delicious. This recipe is a combination of my mother's recipe with my own touches by adding cardamon, crushed anise seeds, vanilla, orange and lemon zest. This bread makes excellent toast spread with butter or jam, and even makes excellent french toast. But it tastes so good alone that there is not enough left for toast or even french toast. Enjoy! Happy Greek Easter or as we say in Greek Kalo Pascha.

Greek Easter Bread - Tsourekia (Tsoo-re-kia)

Calories C- 1165 for a 12 oz loaf; 95 calories for 1oz slice

Makes 8-12oz loaves

8 cups all-purpose flour
1 cup flour for kneading
½ tsp. salt
1 ½ cups skim milk
3 packages dry yeast
1 2/3 cups butter
2 cups sugar
1 tbsp. sugar
1 tsp. Cardamon
1 tsp. crushed anise seeds
1 heaping tbsp. of orange zest (zest of one large orange)
1 heaping tbsp. of lemon zest (zest of one large lemon, like a Meijer lemon)
1 tsp. vanilla
5 eggs

Egg wash
2 egg yolks
3 tbsp. milk
½ cup sliced raw almonds


Sift the 8 cups flour with the salt and set aside. Grate the lemon and orange zest and set aside. In a mortar and pestle crush the anise seeds and set aside.

Warm the 1.5 cups skim milk in the microwave (do not boil it; just bring it to lukewarm temperature-about a minute in the microwave). In a large bowl, combine the 3 packages of dry yeast with the lukewarm milk, 1/2 cup of the flour/salt mixture and 1 tbsp. of sugar.  Mix well. Cover tightly with saran wrap and a thick towel and let it rise for about 1/2 hour in a warm place.

In the meantime, melt the butter in the microwave. In another bowl break the eggs and set aside.

In a large mixing bowl, beat together the butter with the sugar, the orange, lemon zest, the cardamon, the crushed anise seeds and vanilla. Add the eggs one at a time and beat well together. You can use a handheld mixer for this. Add the yeast mixture that has already risen and blend well together. Gradually add the flour as you mix. The mixture will begin to thicken. From the extra 1 cup of flour, flour a clean surface with a little bit of the flour and pour the dough on it. Start kneading adding the extra flour gradually, until the dough no longer sticks to your hands or the surface. Place the well-kneaded dough in a large bowl, cover tightly with saran wrap, and towels and place it in a warm place to rise for about 2-3 hours until double the size. The warmer the place the quicker the dough will rise.

When the dough has risen, cut it in 4 pieces.  Take one quarter of the dough while you keep the rest of the dough covered and cut it in half.  Take the half dough and cut it in 3 equal pieces.  Roll out each piece into a long strip and braid it together.  Place it in a well-buttered cookie sheet.  Continue with the rest of the dough until all dough is done. Place the braids about 4-5" apart (they will rise) and cover them tightly with saran wrap and towels. Let them rise for a couple of hours until about double the size. (They will also rise in the oven while baking).

When they are ready for the oven, beat the 2 egg yolks with the 3 tbsp. milk. Brush the braids with the egg wash and sprinkle with the sliced raw almonds. If desired place a hard boiled colored (preferably red) on the one end of the braid.

Bake at 350° F. for about 40 min until browned.  Remove from the oven and let them cool before cutting. Place them in plastic bags and refrigerate. They can also be frozen. They will last up to 6 months.

Nutrition Facts
Serving Size 1 serving (346.5g)
Amount Per Serving
Calories 1162
Calories from Fat 422
Total Fat 46.9g
Saturated Fat 26.1g
Trans Fat 0.0g
Cholesterol 258mg
Sodium 492mg
Potassium 382mg
Total Carbohydrates 165.0g
Dietary Fiber 5.3g
Sugars 55.0g
Protein 23.1g

The dough

The braids before they go in the oven

The final product.  Enjoy!

Fettuccine with baby eggplant, zucchini in diced tomato sauce

I just love pasta. I could have it every day. As I was shopping through the grocery store the other day, I thought I'd buy some fettuccine and come up with a recipe to use it. I got tired of the same spaghetti and meat sauce dish. I know I have experimented with Shrimp and Artichoke Hearts with Gluten Free Pasta, Pasta with chicken sausage and butternut squash, or my Eggplant and Penne with Bechamel Sauce - Greek Style, but I needed something different and something quick. I already had the baby eggplant and the zucchini in my fridge, so I came back from the grocery store and since it was time for dinner, I began preparing this dish. It was easy, fast, and within an hour I had dinner on the table. My husband and I loved it. For some reason the fettuccine gave it a different texture/flavor if you will, than the same ordinary spaghetti. So go ahead make it for yourselves. You will enjoy every bit of it. (PS--this is also a nice dish for Lent).

Ingredients (Makes 4 servings – appr. 12oz ea)
8 oz. Fettuccine Noodles
4 oz. baby eggplant
8 oz. zucchini
2 tbsp. olive oil
1/2 cup diced onion
1/2 tsp. chopped garlic
2 tbsp. tomato sauce
14 1/2 oz. diced tomatoes
1/2 cup water
1/2 cup chopped parsley
1/2 tsp. salt
1/2 tsp. pepper

Cook the fettuccine according to the package directions.

Wash and dice the eggplant and the zucchini (please note that the weight is with the vegetables whole not diced). Dice the onion, chop the garlic and the parsley. Set aside.

In a large saute pan, saute the diced onion and garlic. Add the diced vegetables, the diced tomatoes and tomato sauce, the water and the chopped parsley. Add the salt and pepper. Lower the heat and simmer for about 15-20 minutes till the vegetables are tender but not mushy (they will also cook more when you add the fettuccine noodles. When the pasta is ready drain it and add the pasta to the vegetable sauce. Toss well, sprinkle with pecorino romano cheese and serve. An easy dish that only takes 45 minutes to make. Enjoy!

Nutrition Facts
Serving Size 11.027 oz (312.6g)
Amount Per Serving
Calories 190
Calories from Fat 71
Total Fat 7.9g
Saturated Fat 1.1g
Cholesterol 0mg
Sodium 348mg
Potassium 550mg
Total Carbohydrates 26.9g
Dietary Fiber 3.6g
Sugars 5.5g
Protein 5.2g

Melitzanosalata-Roasted Eggplant Spread

Roasted eggplant in the oven, then peeled and smashed into a spread.
This is an excellent appetizer for dinner parties but it’s also great to have as a side salad during Lent. My mother used to put sliced tomatoes in this dish and we would have it as a salad. The roasted process can also be done in the bbq. Enjoy!

Ingredients (Makes 14 servings appr. 3 oz each or 2.5 tbsp.)
2 eggplants
2 tbsp. chopped shallots
2 tbsp. extra virgin olive oil
2 tbsp. chopped parsley
1/4 tsp. salt
1/2 tsp. crushed garlic

Wash and pat dry the eggplants. Prick with the fork and place on a cookie sheet lined with foil. Roast in a 425° F oven for one hour till soft and looks shriveled up. Let them cool. Peel the eggplants and place in a dish. Smash them with a fork. Add the shallots, parsley, 1 ½ tbsp. extra virgin olive oil, salt and crushed garlic. Blend together. Drizzle with the remaining extra virgin olive oil. Serve with pita bread or crackers.

Nutrition Facts
Serving Size 2.917 oz (82.7g)
Amount Per Serving
Calories 38
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 45mg
Potassium 187mg
Total Carbohydrates 4.9g
Dietary Fiber 2.8g

The eggplant out of the oven

The eggplant peeled.  Cut off the stem before smashing

The final product.  Enjoy!

Chocolate Orange Swirl Cake

This is an easy and tasty coffee cake that you can make in an afternoon. It's also a nice after school snack for kids coming home from school. My mother used to make this cake not only on special occasions but to have as an everyday snack, with an afternoon coffee or even later in the evening. What can go wrong with a bit of chocolate anyway. Enjoy!

Ingredients (Makes 30 servings appr. 1.5 oz each)
2 ¾ cups flour
3 ½ tsp. baking powder
½ tsp. salt
2/3 cup canola oil
2 cups sugar
1 ½ tsp. vanilla
1 tbsp. orange rind
3 eggs
1 cup skim milk
2 tbsp. cocoa powder

Sift together the flour the baking powder and the salt. Set aside.
In a bowl beat together the canola oil, sugar and vanilla till blended. Add the eggs one at a time and beat well after each addition.
Add the dry ingredients alternately with the skim milk. Mix well.
Preheat oven at 350° F.
Butter and flour a Bundt cake pan.
Separate 1 cup of the cake batter in another bowl. Add the cocoa powder and mix well together. That's for the swirl of the cake.
Pour half of the yellow batter in the greased and floured Bundt pan. Pour the chocolate batter over it. Don't swirl it just let it take its own shape. Pour the rest of the yellow batter over the chocolate batter. Bake at 350° F oven for one hour and 15 minutes, or until a toothpick inserted comes out clean.

Nutrition Facts
Serving Size 1.534 oz (43.5g)
Amount Per Serving
Calories 146
Calories from Fat 49
Total Fat 5.4g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 16mg
Sodium 50mg
Potassium 99mg
Total Carbohydrates 23.1g
Dietary Fiber 0.5g
Sugars 13.8g
Protein 2.1g

Vegetarian Lasagna with white sauce or Bechamel sauce

This is a nice vegetarian dish that you can make even during Lent.  You can substitute the lasagna noodles with gluten free lasagna noodles.  You can also omit the mushrooms.  My daughter doesn't like mushrooms, so if I make this dish when she is coming over for dinner, I will omit the mushrooms altogether.  Enjoy!

Ingredients (Makes 12 servings appr. 8.5 oz each serving)
8 oz. lasagna noodles
3 tbs. olive oil
1 cup diced onions
1 tbs. chopped garlic
1 cup diced carrots
8 oz. mushrooms
12 oz. frozen spinach defrosted and drained of all the water
16 oz. cottage cheese
2 eggs
½ tsp. salt
½ tsp. pepper
3 ¼ cup shredded mozzarella

White sauce or Bechamel sauce
3 tbs. butter
3 tbs. flour
3 cups skim milk
½ cup parmesan
¼ tsp. nutmeg

Cook the lasagna noodles according to package directions.  When cooked drain the water and set aside to cool. 
In the meantime, peel and wash the onions and carrots.  Dice them and set them aside.  Peel and dice the garlic.  In a large sauce pan, add the olive oil and sauté the diced onions and garlic. Add the diced carrots, mushrooms and spinach. Season to taste.  Remove from heat, let it cool, then add the cottage cheese, eggs and 1 cup shredded mozzarella. Set aside.

Make the white sauce:
In a pan, melt the butter and add the flour, to make a roux.  While stirring with a whisk add the milk and nutmeg, and continue cooking till it thickens, stirring constantly.  Remove from heat and add the ½ cup Parmesan. Mix  well together and set it aside.

Layer the lasagna, by putting some of the white sauce on the bottom of a 13x9 oven proof pan, then the lasagna noodles, the spinach filling, some of the white sauce, and repeat. On top finish with noodles, white sauce and 2 and ¼ cups shredded mozzarella. Bake at 350° F for about an hour till the cheese is all melted and it’s heated through.  Remove from the oven and let it cool before serving. 

Nutrition Facts
Serving Size 1 serving (235.8 g)
Amount Per Serving
Calories 321
Calories from Fat 151
Total Fat 16.8g
Saturated Fat 8.4g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 562mg
Total Carbohydrates 21.2g
Dietary Fiber 1.3g
Sugars 4.8g
Protein 21.7g

 The stuffing

The layers with the stuffing....

.....and the noodles....

....with the shredded mozzarella before it goes in the oven

The final product... ready to eat.  Enjoy!