Spanakopita Pasta
All the sharp and herbal flavours of the classic Greek pie are tossed through pasta in this reimagined dish. Quicker than pastry, but just as comforting, you’ll have bowls filled and on the table in a matter of minutes.
Recipe
1
Prepare Ingredients
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Finely zest and juice lemons.
2
Chop Herbs, Crumble Feta
Coarsely chop dill and mint, reserving a couple of sprigs of each to serve. Crumble feta.
3
Cook Pasta
Cook pasta in a saucepan of salted, boiling water for 10–12 minutes or until al dente. Drain, reserving 125ml (½ cup) cooking water.
4
Cook Vegetables
Heat olive oil in a large frypan over medium heat. Add leek, garlic and lemon rind and cook, stirring occasionally, for 3–4 minutes or until tender. Add baby spinach leaves, dill, mint, feta and ½ the lemon juice, season to taste and stir until just wilted.
5
Add Pasta
Add pasta and reserved cooking water to spinach mixture and toss to combine.
6
Plate Up
Add remaining lemon juice and ½ the parmesan to pasta and stir to combine. Season to taste and divide between plates. Toss salad leaves with your favourite dressing. Sprinkle with remaining parmesan and top with reserved herb sprigs to serve.