Spanakopita Pasta

SPANAKOPITA PASTA

Ingredients

1⁄2 lb (225 g) uncooked spaghetti

2 tbsp butter

1 pkg (18 oz/500 g) frozen spinach or

2 cup chopped fresh spinach

1/2 chopped onion

2 eggs

3⁄4 cup crumbled feta

2 tbsp EPICURE Dilly Honey Mustard Dressing Mix

1 tbsp lemon juice

1⁄3 cup Parmesan cheese

SALAD

1cup cherry tomatoes

1 tsp EPICURE Sun Kissed Tomato

1 tsp olive oil

1/2 tsp balsamic vinegar

DIRECTIONS

In a large pot, cook spaghetti according to package directions until al dente. Reserve 1⁄2 cup pasta water; drain remaining water. 

Meanwhile in Sauté Pan melt butter over medium heat., add onion , let it cook for 3-4 minutes, add spinach; cook, stirring often, until spinach is wilted

In a medium bowl, whisk eggs with feta, dressing mix, and lemon juice. In a medium bowl, whisk eggs with feta, dressing mix, and lemon juice. 

Add pasta, reserved pasta water, and feta mixture to pan; toss until pasta is evenly coated. Remove from heat. Sprinkle with Parmesan.

In a medium sized bowl mix olive oil, balsamic vinegar and Sun Kissed Tomato dip, add halved tomatoes, mix well and serve along Spanakopita Pasta.

Enjoy!

Spanakopita pasta combines the flavors of Greek spinach pie with a comforting pasta twist, featuring sautéed spinach, tangy feta cheese, and aromatic herbs tossed with perfectly cooked pasta.