Spanakopita Pasta

Impressed by the beloved Greek spinach pie, this comforting but vibrant pasta brings all of the flavors of spanakopita — earthy spinach, briny feta, recent dill, and brilliant lemon — right into a silky, cream-kissed tagliatelle. Candy peas add a burst of colour and delicate sweetness, balancing the dish with a contact of springtime freshness. It’s a simple, elegant weeknight dinner that captures the essence of the basic with out the fuss of phyllo, inviting you to twirl your approach by means of the Mediterranean one luscious chew at a time.

What’s the greatest kind of feta for this recipe?

The Meals & Wine Take a look at Kitchen opts for feta packed in brine, because it’s extra moist and simply melts within the sauce, whereas pre-crumbled feta could be very dry and could be a bit flat-tasting. 

Can you utilize a bundle of frozen spinach as a substitute of recent spinach?

On this recipe, recent spinach is most well-liked over frozen. Contemporary spinach has a sweeter taste than frozen spinach and, when cooked, a silky texture, whereas frozen spinach could be a little mushy. 

Notes from the Meals & Wine Take a look at Kitchen

“The sauce tightens relatively rapidly as soon as it’s faraway from the warmth, so it’s greatest if the pasta appears to be like a bit of saucier than you assume it needs to be,” says recipe developer Liz Mervosh. Pulling the pasta a bit of sooner than you may assume ensures it’s creamy relatively than tight when it hits the desk. 

This recipe was developed by Liz Mervosh; the textual content was written by Breana Killeen.