Mediterranean Papardelle a la Spanakopita
A pasta dish inspired by the famous Greek spinach pie. This is an easy, nutritious and meatless recipe full of flavor!
Servings: 4
Ingredients
- For the topping
- 2 tablespoons olive oil
- 1 cup bread crumbs
- 1 tablespoon black sesame seeds
- For the pasta
- 1 pound pasta (papardelle preferably)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 leek, finely chopped
- 6-8 cups chopped spinach, or baby spinach
- Salt and pepper to taste
- 2 cups crumbled feta cheese
Instructions
- Prepare the topping: In a deep saucepan over medium heat, cook breadcrumbs and olive oil until brown. At the end, add the sesame, cook for another 30-60 seconds and transfer to a bowl.
- Cook the pasta according to packaging directions.
- In the meantime, in the same saucepan you cooked the bread crumbs and over medium/high heat, cook the olive oil, onion and leek until soft, about 10 minutes.
- Add the spinach, salt and pepper and cook until wilted, about 5-8 minutes.Drain the pasta and add it to the saucepan, along with the feta cheese. Stir well to combine and serve on plates.
- Top with the browned bread crumbs.Eat!
Notes
You may also like this 5-minute pistachio pesto with basil.
