in Italy

Spaghetti with spinach and feta cheese

updated

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Ingredients for 4 servings:

  • 2 tbsp olive oil
  • 1 onion(s), chopped
  • 300 g spinach or leaf spinach, chopped (not creamed spinach)
  • ¼ liter meat broth
  • 500g spaghetti
  • salt and pepper
  • 1 tsp oregano
  • 200 g sheep’s cheese
  • 2 tbsp pine nuts if needed
  • nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick dish

Heat the oil in a pan and sauté the chopped onion until translucent. Add the spinach, pour in the meat broth, and simmer for 15 minutes, stirring occasionally. Cook the spaghetti in salted water according to the package instructions until al dente, then drain. Season the spinach with salt, pepper, nutmeg, and oregano. Crumble or roughly chop the feta cheese. Mix it into the spinach and simmer for a further 5 minutes. Sprinkle in the pine nuts, if desired, and season again to taste. Arrange the spaghetti on 4 plates and top with a dollop of sauce. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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