Spinach and Feta Bowties 4.000

Matt McClain for The Washington Post

Jan 4, 2012

The spirit of spanakopita, Greek spinach-filled pies, is captured in this quick pasta dish with spinach, garlic, dill and feta. It's a winning combination that tastes great the next day as cold leftovers.

For vegetarians: This is a one-dish meal; to bulk up the protein, add cooked chickpeas to the dish.

For non-vegetarians: Add slices of boneless, skinless grilled lemon chicken breast.


Servings: 4
Ingredients
  • Salt
  • 8 ounces dried bowtie pasta (farfalle)
  • 1 tablespoon olive oil
  • 1 large clove garlic, finely chopped
  • 12 ounces baby spinach, rinsed
  • 2 tablespoons chopped (fresh) dill
  • Finely grated zest of 1 lemon (about 1 tablespoon)
  • 3 ounces (3/4 cup) finely crumbled feta cheese
  • Freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain.

Meanwhile, prepare the spinach: Heat the oil in a large saute pan over medium heat. Add the garlic; cook for 2 to 3 minutes, stirring once or twice, so the garlic is soft but not browned. Add the spinach, in batches if necessary, to the pan. Cover and cook for 2 to 3 minutes, just until the spinach wilts. Uncover and increase the heat as needed to cook off/evaporate any accumulated liquid in the saute pan.

Transfer the spinach mixture to a large bowl along with the drained bowties, the dill, lemon zest and feta cheese. Toss to incorporate, then season with pepper to taste.

Serve warm or at room temperature.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.