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Rach puts a fun and tasty twist on spanakopita, a savory Greek spinach pie, by turning it into a pasta that she calls spanakopipasta. "Tricky to say, delicious to eat!" she jokes. She uses short-cut noodles in place of the phyllo dough, tossing it with the spinach, feta and herb filling mixture, and finishes the dish with a generous amount of lemon juice. "It smells incredible and is SO easy!"
Ingredients
- 2 tablespoons EVOO
- 2 tablespoons butter
- 2 onions, finely chopped
- Salt and white or black pepper
- 4 large cloves garlic, chopped
- 1 pound stemmed medium-leaf spinach, chopped
- A little freshly grated nutmeg (about 1/8 teaspoon)
- A bit of red pepper flakes
- 1 pound short-cut pasta
- ¾ pound Greek feta in water, drained and crumbled
- 1 cup chopped scallions
- 1 cup chopped dill, parsley and mint, combined
- Juice of 1 lemon
Yield
Serves: 6
Preparation
Bring pot of water to boil for pasta.
Heat EVOO and butter over medium heat, melting butter into oil. Add the onions, season with salt and pepper and soften. After 7 to 8 minutes, add the garlic and stir a minute. Wilt in greens and add nutmeg, red pepper flakes and a little more white or black pepper.
Cook pasta a minute less than directions in liberally salted water. Drain and reserve a bit of the starchy cooking water.
Toss pasta and cheese with sauce, scallions and herbs and combine for 1 minute, adding starchy water as needed. Add the lemon juice and serve.