Here is a TASTY take on the Greek spinach pie! Think I will make this tomorrow night.
(serves 8)
1 lb. penne
2 (10 oz.) boxes frozen chopped spinach
1 cup crumbled feta
1/4 cup loosely packed fresh dill, chopped
15 oz. part-skim ricotta
1/2 t. kosher* salt
8 oz. part-skim shredded mozzarella
Cook the pasta in salted water for half of the time the label directs, adding the spinach and reserving 1/2 cup of the cooking water just before draining. Combine the feta, dill, ricotta, and salt in a med. bowl. Combine the penne, cheese mixture and reserved cooking water in a large bowl; spread evenly in a 3 qt. baking dish. Top with the mozzarella. Cover with foil; bake at 400 25 min. Uncover and bake 10 min. more.
Always keep your word!!
Have FUN today watching the Seahawks tonight!!
Love,
MM
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