This pasta salad was inspired by the flavours of Spanakopita, the less well known pasta bake Makaronopita, a big bag of freshly picked rainbow chard (which use like spinach), and the need to make a pasta salad in half an hour for a neighbourhood barbecue.
Fried courgette or roasted squash can be used instead of spinach.
Serves 10 as an accompaniment
500g spinach or chard
500g pasta
200g feta
4 heaped dessertspoons plain yoghurt
1 garlic clove, peeled and crushed
4 tbsp extra virgin olive oil
1 tbsp dried mint
1/2 tsp chilli flakes (optional)
Cook the pasta according to the packet instructions. Drain when cooked, and rinse with cold water to cool and prevent sticking.
Wash the spinach and steam in the pasta pan. The water on the leaves from washing should sufficient to steam it in. Cook over a medium high heat with the lid on for about 5 minutes until the spinach has wilted.
Whilst the spinach is cooking mash the feta with a fork in a small bowl to the consistency of cottage cheese. Stir in the yoghurt, garlic, mint, and chilli if using.
Drain the spinach and squeeze the water out. Spread it out on a chopping board and chop in it fairly finely.
Tip the pasta back into the pasta pan, stir through the olive oil, then mix in the feta mixture and chopped spinach.
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