Monday, May 14, 2007
Dan really misses spanakopita, those savory Greek phyllo pastries. I played around with some spinach and feta and dill and came up with this pasta recipe which scored a home run with the old man. I bet it will be even more mouthwatering when the garden comes up and we have fresh spinach and dill to work with.
3 plum tomatoes, diced
Extra virgin olive oil
3 cloves garlic, finely chopped
1 small onion, finely chopped
1 (10 oz.) pkg. frozen spinach, cooked and drained
1/2 cup crumbled feta cheese
Salt and pepper to taste
3 Tbsp. snipped dill
Cook up a package of gluten-free pasta.
Heat 2 Tbsp. extra virgin olive oil in pan. Add garlic and onions, and cook 1-2 minutes, stirring. Add tomatoes and cook until they melt into a sauce, about 10 minutes. Add spinach and feta and heat through until feta is softened. Toss with salt and pepper to taste and add a few more splashes of extra virgin olive oil. Mix in with pasta and serve hot.
Serves 4-6 people.