SPANAKOPITA PASTA BAKE
A traditional Spanakopita is the ultimate fingerfood, entree, main meal or snack. It is the most popular and requested food that my mum makes and I’m sure that applies to all Greek cooking households (actually a greek salad may be more popular). Unfortunately, ever since my daughter and I have eaten gluten free, we are unable to eat a traditional spanakopita but I am always finding new ways to recreate it (check out my gluten free spanakopita on the blog). When I thought of combining pasta and the spanakopita filling, I thought it would be very popular and already all over the web but to my surprise I only found a couple recipes that made something slightly similar. So new to the world wide web is my Spanakopita Pasta Bake and I must say, it is magical. The priceless moment however of creating this recipe is when my daughter took the first bite and said, “Mamma! You’ve put my 2 favourite foods together! You should make this for Instagram!” Ahhh the joys of my kids getting excited about my Instagram page! Enjoy x
Preparation and cooking time approx. 45 minutes
250g Buckwheat Penne Pasta
60g butter or non-dairy alternative, melted
3 eggs whisked or Vegan Easy Egg
200ml milk or non dairy milk
100g feta crumbled
(for vegan friendly use 180g soy cheese)
70g baby spinach, finely chopped
1/4 cup mint leaves, finely chopped
1/4 cup parsley leaves, finely chopped
1 tsp dried greek oregano
freshly ground pepper
4 ramekins, dinner serving size (depending on size you may use more)
olive oil spray
Bring a pot of water to boil and boil the pasta according to instructions.
Preheat oven to 180C fan forced.
Prepare all ingredients.
Once pasta is cooked, drain well and set aside in a bowl. Pour over the melted butter and add the baby spinach and feta (or soy cheese). Combine well.
In a separate bowl add the whisked eggs, milk, ricotta, mint, oregano and pepper. Combine well so it turns into a smooth and creamy mixture.
Using some olive oil spray, coat the inside of the ramekins to prepare them for the pasta.
Evenly distribute the pasta mixture between the ramekins and then pour in each the egg/milk mixture. (Optional: top off by sprinkling with some grated cheese / cheese alternative and extra pepper)
Bake in a preheated oven for 15-20 minutes (depending on ramekin size) or until just set. Do not over bake. Remove from the oven, drizzle with a little olive oil and serve immediately with a tomato salad and kalamata olives.
Suggestion: For a creamier version, add more ricotta!
Note: This is even better the next day heated in the microwave.