(Because it takes a Villi!)
Greek Spanikopita Pasta
Fresh tasting and delicious served hot, or for a room temperature lunch, or warm in a thermos.

Prep Time:
15 min.
10 min.
10 min.
INGREDIENTS
8 oz. GF spaghetti - or any pasta shape you like!
4 TBSP butter, divided use
3 stalks green onions, white and green part, sliced
12-16 oz. frozen spinach (OR equal amount of fresh spinach cooked until wilted and liquid is evaporated)
2 eggs
6 oz. crumbled feta
1/4 cup of fresh herbs, such as dill, mint, oregano oe parsley
1/4 tsp black pepper
Juice and zest of one lemon
Kosher salt to taste
Extra virgin olive oil for drizzling
Great for:
Lunch
Dinner

recipe notes
STEPS
Cook pasta in salted water, per directions for al dente cooking on the box.
While pasta is cooking, melt two TBS of butter in a large skillet.
Add the sliced onions and saute over medium heat until they are soft (1-2 minutes).
Add the frozen spinach (or the fresh cooked spinach) to the onions. Saute until spinach is defrosted and nearly all liquid is evaporated (3-5 minutes).
Meanwhile, mix together chopped herbs in a small bowl. Add in the eggs, lemon zest, half of the ftea, and black pepper.
When the pasta is ready, set aside two to three cups of the pasta water, thenn drain.
Add the drained pasta to the skillet with the spinach with around 1/2 cup of the pasta water. Stir and cook until the egg is cooked and all is mixed very well. Continue to add pasta water until the pasta consistency is as desired and the sauce has thickened.
Turn off the heat and add the remining two TBSP of butter and the lemon juice until the butter is melted totally.
Top with remining feta, dill, and oilive oil.