MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Spanakopita Pasta With Greens & Feta
 Categories: Pasta, Greens, Cheese, Herbs
      Yield: 4 Servings

           Salt & black pepper
      4 c  Chopped spinach, Swiss chard,
           - or other mild greens;
           - tough stems removed
      4 c  Chopped arugula, watercress,
           - or other peppery greens
      1 c  Fresh dill and/or parsley
           - leaves; chopped, with
           - tender stems, or a
           - combination
      6    Scallions; trimmed, thin
           - sliced, whites & dark
           - green separated
      1 lb Tubular or curvy pasta
      2 tb Unsalted butter
      4 cl Garlic; peeled, thin sliced
      8 oz Cream cheese; in 1/2" cubes
      4 oz Mozzarella; grated
      4 oz Feta; crumbled

  Bring a large pot of salted water to a boil. Set the oven @
  450°F/232°C.

  In a 3 qt, 9x13" baking dish, toss the chopped spinach, arugula,
  herbs, and scallion greens with 2 ts salt and a few grinds of black
  pepper. Squeeze the mixture with your hands to wilt, then set aside.

  Cook the pasta in the boiling water until 2 minutes shy of al
  dente; reserve 1 cup pasta water, then drain pasta and set aside.
  Return the pot to the stove.

  Melt the butter in the pot over medium heat. Add the scallion
  whites, garlic and a pinch of salt, and sauté until softened, 4
  to 5 minutes. Add the cream cheese and pasta water and stir until
  smooth. Stir in the wilted greens, half the mozzarella and half the
  feta until combined. Stir in the pasta until combined. Taste and
  adjust seasonings as needed.

  Transfer the pasta to the baking dish, then top with remaining
  mozzarella and feta. Bake until the sauce has thickened and bubbly
  and the top has browned in spots, 10 to 15 minutes. If you like a
  crisper top, broil for a few minutes.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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