The Spanakopita Pasta Bake effortlessly merges the comfort of a hearty casserole with the rich flavors of classic Greek cuisine. With its layers of phyllo-inspired penne pasta, spinach, and feta cheese, this dish is a delightful taste adventure. What I truly appreciate about this recipe is its ability to transform leftover spinach and feta into a culinary masterpiece. It's also a fantastic way to acquaint your loved ones with the essence of Greek flavors. The blend of spinach, feta, and pasta delivers an unmistakably tantalizing taste, guaranteeing that the serving dish will return empty.
Spanakopita Pasta Bake Delight
Ingredients:
16 oz penne pasta
10 oz frozen chopped spinach (or 1 lb fresh spinach, finely chopped)
1 cup feta cheese, crumbled (reserve 1/4 cup for topping)
1/4 cup fresh dill, finely chopped (or use 3 teaspoons of dried dill)
15 oz ricotta cheese
8 oz mozzarella cheese, shredded (reserve 1/4 cup for topping)
Salt and pepper, to preference
Procedure:
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