My family devoured this casserole – it was gone in minutes

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish and set it aside.

2. If using frozen chopped spinach, thaw it according to the package instructions. If using fresh spinach, wash and chop it finely.

3. Cook the penne pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain the pasta and set it aside.

4. In a large mixing bowl, combine the chopped spinach, crumbled feta cheese (save 1/4 cup), chopped dill, ricotta cheese, and shredded mozzarella cheese (save 1/4 cup). Season with salt and pepper to taste. Mix everything until well combined.

5. Add the cooked penne pasta to the spinach and cheese mixture. Stir to ensure that the pasta is evenly coated with the filling.

6. Transfer the mixture to the prepared casserole dish and spread it out evenly.

7. Sprinkle the reserved shredded mozzarella cheese and feta cheese over the top of the casserole.

8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

9. After 20 minutes, remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and the casserole is heated through.

10. Once done, remove the casserole from the oven and let it rest for a few minutes before serving.

Serve the Spanakopita Casserole hot and enjoy!