Spanakopita Pasta
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Ingredients
  • 3 Tablespoons unsalted butter, divided
  • 8 cups chopped greens (Swiss chard, spinach, kale, etc.; or a combo)
  • 1 cup chopped parsley
  • Salt and freshly ground black pepper, to taste
  • 1 pound fusilli or any corkscrew pasta
  • 8 scallions, trimmed, white and green parts, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 8 ounces full fat cream cheese, cut into ½-inch pieces
  • 2 Tablespoons fresh lemon juice
  • 4 ounces mozzarella, grated
  • 4 ounces crumbled feta (I used a 5 ounce container)
  • ⅓ cup chopped kalamata olives
Instructions
  1. Bring a large pot of salted water to a boil. Heat oven to 450 degrees F. Using 2 Tablespoons of the butter, generously butter a 9-by-13-inch baking dish.
  2. In a medium bowl, toss together the greens and parsley with a little salt and pepper.
  3. Cook the pasta in the boiling water until just al dente; reserve 1 cup of the pasta water. Drain the pasta and set aside. Return the pot to the stove.
  4. Over medium heat melt the remaining 1 Tablespoon butter in the pot. Add the scallions, garlic, and a pinch of salt; sauté until softened, about 4 to 5 minutes.
  5. Add cream cheese, reserved pasta water, and lemon juice; stir until smooth. Stir in the greens, half the mozzarella, half the feta, and the chopped olives. Stir in the cooked pasta until everything is combined. Taste and adjust seasonings.
  6. Transfer the hot pasta mixture to the baking dish, then top with remaining mozzarella and feta. Bake for 10 to 12 minutes, until bubbly and and the top is golden brown. Serves 6.
  7. Note: Check the dish at the 10 minutes to see if it needs a couple extra minutes. The filling is already hot and may be ready quickly. Do not over bake or it will dry out.
Recipe by The Culinary Cellar at https://theculinarycellar.com/the-steger-homestead-kitchen/