Spanakopita pasta

Inspired by the flavours of the much-loved Greek pie, this speedy pasta is packed with iron-rich spinach and tangy feta. It can be easily doubled or quadrupled if you’re feeding more than one.

Ingreadient

• 75g Essential Penne
• 1 tsp olive oil
• 1 clove/s garlic, crushed
• 2 salad onions, finely sliced
• 115g bag baby spinach
• 50g Essential 50% Reduced Fat Soft Cheese
• 1 tbsp Cooks’ Ingredients Frozen Chopped Basil
• ½ unwaxed lemon, zest and 2 tsp juice
• 40g Essential Greek Feta

Step by step

1. Bring a pan of salted water to the boil and cook the pasta according to pack instructions. After 5 minutes, heat the oil in a frying pan and cook the garlic and salad onions over a low-medium heat for 2 minutes, stirring. Add the spinach and cook until wilted (cover the pan with a lid if you have one). Stir in the soft cheese, basil and the lemon zest and juice. Gently heat through until piping hot throughout and season with black pepper.
2. Reserve a mug of the pasta cooking water, then drain the pasta. Toss the pasta through the creamy spinach mixture, adding just enough of the cooking water to coat. Spoon into a shallow bowl and crumble over the feta to serve.