Spanakopita Pasta

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!

  • Kosher salt
  • 8 oz. farfalle (bowtie) pasta
  • 1 tablespoon olive oil
  • 2 large cloves garlic, minced
  • 1 pound baby spinach
  • 1/4 cup finely chopped fresh dill
  • Grated zest and juice of 1 large lemon
  • 4 oz. crumbled feta cheese
  • Freshly ground black pepper
  • Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions for al dente. Drain and set aside, drizzling lightly with a touch of oil to prevent sticking.
  • In a large skillet, heat the olive oil over medium. Add the minced garlic and allow to cook until fragrant, about 1 minute. Add the spinach in small batches and cook until just wilted. For me, it took about 3 batches to get all the spinach cooked down.
  • Transfer the spinach to a large bowl, then add the dill, lemon zest, lemon juice and feta. Add the pasta to the bowl and toss. Season to taste with salt and fresh black pepper.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4


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