Best 3 Baked Spanakopita Pasta With Greens And Feta Recipes
Embark on a culinary journey with our exquisite Baked Spanakopita Pasta, a symphony of flavors that blends the richness of Greek tradition with the versatility of pasta. This delectable dish features layers of tender pasta sheets, enveloped in a vibrant filling of fresh spinach, tangy feta cheese, aromatic herbs, and a hint of lemon zest. Immerse yourself in the delightful textures and vibrant flavors that come together in perfect harmony.
Within this comprehensive article, you'll find a collection of carefully curated recipes that cater to diverse dietary preferences and cooking styles. From the classic Baked Spanakopita Pasta, bursting with spinach, feta, and a creamy béchamel sauce, to its vegan counterpart, where creamy cashew sauce takes center stage, there's something for every palate.
For those seeking a gluten-free option, the Spinach and Feta Stuffed Shells offer a delightful alternative, with jumbo pasta shells filled with a savory spinach and feta mixture, smothered in a rich tomato sauce. And if you're craving a lighter version, the Spanakopita Pasta Salad combines tender pasta, fresh spinach, feta, and a tangy dressing, resulting in a refreshing and flavorful meal.
No matter your dietary choices or culinary preferences, this collection of Baked Spanakopita Pasta recipes promises to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that celebrates the vibrant flavors and rich heritage of Greek cuisine.
SPANAKOPITA
Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach - just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.
Provided by Kay Chun
Categories casseroles, vegetables, main course
Time 2h
Yield One 9-by-13-inch pie
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium. Add onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, 5 minutes.
- In batches, stir in spinach until wilted, about 3 minutes. Season with salt and pepper. Strain spinach mixture through a sieve, pressing out excess liquid to prevent a soggy crust. Transfer to a large bowl and cool for 5 minutes. Add eggs, feta, Parmesan and parsley and stir until combined.
- Heat oven to 375 degrees. Lightly grease a 9-by-13-inch pan (2 inches deep) with butter. Lay one half sheet of phyllo dough in baking dish. Using a pastry brush, brush dough with butter. Repeat 7 more times to form crust. Spread spinach mixture evenly over crust. Brush one half sheet of phyllo dough with butter and lay on top of filling, butter side up. Repeat with remaining 7 sheets of dough. Using a serrated knife, lightly score top layer of dough into squares (this will make it easier to cut once baked). Bake until crust is lightly golden and filling is heated through, 50 to 60 minutes. Serve warm.
BAKED FETA AND GREENS WITH LEMONY YOGURT
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Provided by Chris Morocco
Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
- Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
- Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
- Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
Tips:
- Prep the Ingredients: Before starting, measure and prepare all the ingredients. Chop the greens, feta, and onion. Preheat the oven to 350°F (175°C) to save time.
- Use a Variety of Greens: Feel free to mix and match different leafy greens. Spinach, kale, collard greens, and Swiss chard are all great options.
- Don't Overcook the Greens: Wilt the greens briefly in a hot skillet to maintain their vibrant color and texture.
- Use a Well-Seasoned Skillet: A well-seasoned skillet will prevent the greens from sticking and burning.
- Don't Overcrowd the Pan: Cook the greens in batches if necessary to avoid overcrowding the pan and steaming the greens instead of sautéing them.
- Season to Taste: Always taste the dish before serving and adjust the seasoning accordingly.
Conclusion:
Baked spanakopita pasta with greens and feta is a delicious and versatile dish that's perfect for any occasion. It's easy to make, packed with flavor, and can be customized to your liking. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, this recipe is sure to satisfy. So gather your ingredients, preheat your oven, and let's get cooking!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
