One pot spanakopita pasta
A gloriously easy one-pot pasta that tastes just like spanakopita! Perfect for mid-week dinners, or whenever you're craving the flavours of this classic Greek pastry.
Servings: 4 people
Ingredients
- 2 tbsp extra virgin olive oil
- 3-4 spring onions - bulb and greens chopped
- 120 g silverbeet leaves - wash the silverbeet first remove the stems and roughly chop the leaves
- 300 g orzo or risoni
- 1 litre chicken stock
- 25 g parsley roughly chopped
- 40 g dill roughly chopped
- 10 g mint roughly chopped
- 100 g feta
- Lemon wedges to serve (optional)
Instructions
- Heat olive oil over a medium heat in a large pan or skillet. Add the spring onions and gently sauté for two minutes until they start to soften slightly, but remain vibrant.
- Add the chopped silverbeet leaves and continue to sauté - adding a good pinch of salt - for 2-3 minutes until the greens start to wilt, then add the dried pasta and stir to coat it in all of the greens and olive oil in the pan.
- Toast the pasta for a couple of minutes, then add the chicken stock and another pinch of salt, and a touch of pepper, and cook for approx 6 minutes or according to packet instructions.
- Remove from the heat and stir in the chopped herbs. Cover the pan and allow it to rest for a couple of minutes.
- Finally, crumble the feta all over the pasta and serve family style, with wedges of lemon on the side.
You can save the silverbeet stems for another use. They're fantastic cut into batons and used in a pan-friend vegetable medley, or stir fries.
Allow the pasta to cook for a minute less than what it says on the packet, to prevent it from overcooking and becoming mushy!
Notes
If you use spinach instead of silverbeet, increase the quantity from 120g to 250g. Spinach tends to release more water than silverbeet, so you'll end up with less volume.
