Creamy spinach pasta, tangy feta, aromatic herbs, and phyllo crisp deliver classic Greek flavors with a crunchy twist.
# Components:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Spinach Mixture
02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 pound fresh spinach, roughly chopped, or 10.5 ounces frozen spinach, thawed and squeezed dry
06 - 3 green onions, thinly sliced
07 - 1/2 cup fresh dill, chopped
08 - 1/4 cup fresh parsley, chopped
09 - 1/2 teaspoon ground nutmeg
10 - Salt and black pepper, to taste
→ Creamy Sauce
11 - 9 ounces feta cheese, crumbled
12 - 1/2 cup ricotta cheese
13 - 1/2 cup whole milk or half-and-half
14 - Zest of 1 lemon
15 - Juice of 1/2 lemon
→ Phyllo Crisp Garnish
16 - 4 sheets phyllo pastry
17 - 2 tablespoons olive oil or melted butter
18 - 2 tablespoons sesame seeds (optional)
# Directions:
01 - Preheat your oven to 375°F (190°C). Lay each sheet of phyllo pastry on a baking tray, brushing lightly with olive oil or melted butter. Stack, oiling between layers. Cut into shards or strips, sprinkle with sesame seeds if using, and bake for 8–10 minutes, until golden and crisp. Allow to cool and then break into pieces for garnish.
02 - Cook the pasta in generously salted boiling water until al dente. Reserve approximately 1/2 cup of the pasta water before draining the pasta thoroughly.
03 - While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Sauté the finely chopped onion until it becomes translucent, approximately 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
04 - Add the chopped fresh spinach to the skillet and cook until it wilts, or if using frozen, until warmed through, about 3–4 minutes. Stir in the thinly sliced green onions, chopped dill, chopped parsley, ground nutmeg, salt, and pepper. Remove the skillet from the heat.
05 - In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, milk, lemon zest, and lemon juice. Stir until the mixture is mostly smooth.
06 - Add the hot, drained pasta and the cooked spinach mixture to the bowl with the cheese sauce. Toss thoroughly to combine all ingredients. Gradually incorporate the reserved pasta water as needed to achieve a creamy sauce consistency. Adjust the seasoning to your preference.
07 - Plate the pasta and immediately top with the prepared phyllo crisps just before serving to ensure maximum crunch.
