Spinach is a great brain food, especially helpful during this winter lull between exams and essay deadlines- my productivity is certainly at an all-time low at the moment! This is my favourite quick supper after a long, tiring day, and I hope you’ll add it to your own cooking repertoires.
This recipe is an old family favourite, and it comes from the Moosewood series. The feta can be substituted for any other soft cheese.
Feta and Spinach Pasta
75-100 g pasta
2 cloves garlic
2 tbsp oil (sunflower or olive)
100-130g spinach (about half a standard bag)
Salt and pepper
100g feta (about half a standard pack), or other soft cheese
- Bring a pan of water to the boil, add salt and the pasta and boil to desired softness.
- Whilst the pasta is boiling, peel and finely chop the onion, and peel and crush the garlic.
- After the pasta has been cooking for 5 minutes, heat the oil in a medium-large frying pan or any size saucepan over a low-medium heat. Add the onion and garlic and gently fry without browning it until it’s nice and soft. Whilst the onion and garlic are cooking, rinse and roughly shred the spinach and cube the cheese.
- Add the spinach to the onion and garlic when the pasta is nearly done, and wilt gently. Take off the heat, and add the feta.
- Drain the pasta once cooked, and mix with the spinach and feta. Season well, and serve with extra cheese if desired.