Spanakopita Pasta

Recipe writer Hetty McKinnon shared this recipe a few weeks ago and I couldn't stop thinking about it. I love lots of herbs and feta and while I knew this wouldn't be a kid favorite, I believed it would be great for lunch leftovers. Hetty made the suggestion of cooking the pasta in the correct amount of water, so the starch would help sauce up the pasta. A rice based pasta wasn’t as successful as a regular wheat pasta would be because the water doesn’t get starchy, but it really would work either way.

I always stock olive tapenade for dipping, and my family thought a big dollop of that on top went great. For protein, some pre-shredded rotisserie chicken can be added in with the spinach to fill this out.

Recipe adapted from Hetty McKinnon.