Subj : 100 Easy Recipes - 26
To : All
From : Dave Drum
Date : Fri Nov 29 2024 15:11:50
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Spanakopita Pasta w/Greens & Feta
Categories: Pasta, Greens, Cheese, Herbs
Yield: 4 Servings
Salt & black pepper
4 c Chopped spinach, Swiss chard
- or other mild greens;
- tough stems removed
4 c Chopped arugula, watercress
- or other peppery greens
1 c Chopped fresh dill or
- parsley leaves; w/tender
- stems, or a combination
6 Scallions; trimmed, thin
- sliced, whites & dark
- green separated
1 lb Tubular or curvy pasta
2 tb Unsalted butter
4 cl Garlic; peeled, thin sliced
8 oz Cream cheese; in 1/2" cubes
4 oz Mozzarella; grated
4 oz Crumbled feta
Bring a large pot of salted water to a boil. Set the
oven @ 450ºF/232ºC.
In a 3 quart/9" X 13" baking dish, toss the chopped
spinach, arugula, herbs and scallion greens with 2
teaspoons salt and a few grinds of black pepper. Squeeze
the mixture with your hands to wilt, then set aside.
Cook the pasta in the boiling water until 2 minutes shy
of al dente; reserve 1 cup pasta water, then drain pasta
and set aside. Return the pot to the stove.
Melt the butter in the pot over medium heat. Add the
scallion whites, garlic and a pinch of salt, and sauté
until softened, 4 to 5 minutes. Add the cream cheese and
pasta water and stir until smooth. Stir in the wilted
greens, half the mozzarella and half the feta until
combined. Stir in the pasta until combined. Taste and
adjust seasonings as needed.
Transfer the pasta to the baking dish, then top with
remaining mozzarella and feta. Bake until the sauce has
thickened and bubbly and the top has browned in spots,
10 to 15 minutes. If you like a crisper top, broil for a
few minutes.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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