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.
- 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
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.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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