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. Add protein to the dish by tossing with cooked chickpeas or slices of boneless, skinless grilled chicken breast.
Refrigerate for up to 3 days.
From Nourish columnist Stephanie Witt Sedgwick.
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Ingredients
measuring cupServings: 4
Directions
Time Icon Total: 20 minsStep 1
Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook according to the package directions. Drain and transfer to a large bowl.
Step 2
Meanwhile, in a large skillet over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring once or twice, until the garlic is soft but not browned, cook for 1 to 2 minutes. Add the spinach, in batches if necessary, stirring as needed. Cover and cook just until the spinach wilts, for 2 to 3 minutes. Uncover and increase the heat as needed to cook off/evaporate any accumulated liquid in the pan.
Step 3
Transfer the spinach to the bowl with the pasta. Add the dill, lemon zest and feta cheese and toss to mix well. Season to taste with salt and pepper and serve right away or at room temperature.
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Nutritional Facts
Per serving
Calories
320
Fat
9 g
Saturated Fat
4 g
Carbohydrates
46 g
Sodium
380 mg
Cholesterol
20 mg
Protein
13 g
Fiber
4 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
Published January 3, 2012
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