Adapted from the Washington Post
I adore spanakopita, the spinach-filled Greek pie enclosed by layers of flaky phyllo dough. However, it seems like a real splurge given all that buttery good pastry. This dish takes the same flavors but lightens things up a bit by substituting pasta. I saw this recipe in the Washington Post Food section a few weeks ago and played around with the quantities a little to produce this dish. Loved it!
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4
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