Spanakopita pasta
- Esther Clark
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.7 out of 5.30 ratingsRate
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Take inspiration from the Greek pie spanakopita for this quick and easy pasta, which includes fresh spinach, feta, dill and lemon. It's a great weeknight dish
Low sugar
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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2 large onions
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2 large garlic cloves
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40g pine nuts
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4 tbsp extra virgin olive oil
plus extra to serve
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pinch of chilli flakes
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220g baby spinach
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10g dill
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10g parsley
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½ lemon
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400g pasta shells
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200g feta
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Nutrition: per serving
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kcal716
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fat30g
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saturates9g
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carbs82g
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sugars10g
low
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fibre9g
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protein25g
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salt1.31g
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Method
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step 1
Thinly slice the onions and crush the garlic. Heat a large, dry frying pan over a medium heat. Once hot, sprinkle in the pine nuts and cook for 3-4 mins, shuffling the pan until toasted. Transfer to a bowl and pour the oil into the frying pan. Add the onion and a pinch of salt and fry for 12 mins or until softened. Add the garlic and chilli flakes and fry for 2 mins. Wash the spinach in a colander and tip into the pan, cover with a lid and cook for 5 mins or until wilted.
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step 2
Bring a large pan of salted water to the boil and meanwhile finely chop the dill and parsley, and zest and juice the lemon. Add the pasta to the pan and cook following pack instructions. Drain the pasta, reserving a mug of pasta cooking water. Toss in the pan with the onion. Crumble in the feta, stir in the herbs, pine nuts, lemon juice and zest. Add a small splash of pasta water to loosen and season to taste. Spoon into bowls and finish with a drizzle of olive oil.
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A star rating of 4.7 out of 5.30 ratings
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