Spanakopita pasta (Spanakopasta)

Step 1/4

• 2 tbsp butter
• 60 g panko breadcrumbs
• 1 tsp dried oregano
• 15 g dill
• 15 g parsley
• salt
• pepper

• frying pan (large)
• cooking spoon
• bowl

Finely chop dill and parsley. Melt butter in a large pan and toast the panko over medium heat until golden brown. Stir in the chopped herbs and oregano, season with salt and pepper. Remove from the pan and set aside.

Step 2/4

• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• 300 g spinach
• ¼ tsp ground nutmeg
• salt
• pepper

• cutting board
• knife

Peel and finely dice onion, pell and finely mince garlic. Heat olive oil in the previously used pan, sauté onion for approx. 2–3 min. until translucent, then add garlic and cook approx. 1 min. more. Roughly chop spinach, add in batches to the pan and let wilt while stirring. Season with salt, pepper, and freshly grated nutmeg.

Step 3/4

• 250 g spaghetti
• 1 lemon

• pot (large)
• sieve
• fine grater
• liquid measuring cup

Meanwhile, cook the spaghetti in a large pot of salted water according to package instructions until al dente, reserving some pasta water. Wash the lemon, finely grate the zest, and then squeeze out the juice.

Step 4/4

• 150 g feta cheese

• fork

Crumble the feta with a fork. Add the cooked spaghetti directly to the spinach in the pan. Stir in half the feta, lemon zest, and some lemon juice, adding reserved pasta water if needed to bind the sauce. Season with salt and pepper. To serve, divide the pasta onto plates and top with the crispy herb-panko mixture and remaining feta.

Enjoy your meal!