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, contemporary dill, and brilliant lemon — right into a silky, cream-kissed tagliatelle. Candy peas add a burst of shade 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 means via the Mediterranean one luscious chunk at a time.

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

The Meals & Wine Check 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 is usually a bit flat-tasting.

Can you employ a package deal of frozen spinach as a substitute of contemporary spinach?

On this recipe, contemporary spinach is most popular over frozen. Contemporary spinach has a sweeter taste than frozen spinach and, when cooked, a silky texture, whereas frozen spinach is usually a little mushy.

Notes from the Meals & Wine Check Kitchen

“The sauce tightens somewhat shortly as soon as it’s faraway from the warmth, so it’s finest if the pasta appears to be like just a little saucier than you assume it ought to be,” says recipe developer Liz Mervosh. Pulling the pasta just a little sooner than you may assume ensures it’s creamy somewhat than tight when it hits the desk.

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