Greek Spanakopita Meets Casserole – And It Slaps!

#Spanakopita #GreekFood #CasseroleRecipe #FoodieShorts #LambRecipes #ComfortFood #PhylloLove

Spanaco. Yeah, I disrespected it. I added lamb. I added mushrooms. And guess what? It turned into a casserole. And it absolutely slaps. Start with your spinach. Make sure it’s bone dry. Add finely chopped parsley, onion, garlic, a good hit of dill, crumbled feta, and some cracked black pepper. Now, here’s where the purists will cry. I’m tossing in 2 lb of brown ground lamb and some sauteed mushrooms. Earthy, juicy, disrespectful. Lay down your pho like you’re tucking it into bed. Two sheets. Brush with olive oil. Two more. Brush again. You’re building a crust so flaky it’ll ghost you after the first bite. Now we pour in this ridiculous meat spinach feta combo. It looks wrong, but trust me. Top it with the rest of your pho sheets, two at a time, always brushing that olive oil like it owes you rent. When you hit the last layer, brush it well and give it a tiny sprinkle of water. Old Greek secret. Bake low and slow. 325° F for a full hour. That gives you golden brown crackling glory on top and juicy savory filling underneath. Listen to that crunch. That lamb gives it weight. The spinach keeps it classic. And the feta brah. This is Greek comfort food reimagined by someone who clearly didn’t ask permission. If you’re Greek, I’m sorry. If you’re hungry, you’re welcome. Like, subscribe and send this to someone who still thinks casserole is boring. And if you haven’t yet joined the casserole club, I’d like to personally invite you. Not because I want to share my food, but because I want you to live up to your full potential. I want you to win at life. Share your favorite casserole in the comments. Ta leame argotra. Oh my god. My goodness.