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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Spanakopita Pasta w/Greens & Feta
 Categories: Pasta, Greens, Cheese, Herbs
      Yield: 4 Servings
 
           Salt & black pepper
      4 c  Chopped spinach, Swiss chard
           - or other mild greens;
           - tough stems removed
      4 c  Chopped arugula, watercress
           - or other peppery greens
      1 c  Chopped fresh dill or
           - parsley leaves; w/tender
           - stems, or a combination
      6    Scallions; trimmed, thin
           - sliced, whites & dark
           - green separated
      1 lb Tubular or curvy pasta
      2 tb Unsalted butter
      4 cl Garlic; peeled, thin sliced
      8 oz Cream cheese; in 1/2" cubes
      4 oz Mozzarella; grated
      4 oz Crumbled feta
 
  Bring a large pot of salted water to a boil. Set the
  oven @ 450ºF/232ºC.
  
  In a 3 quart/9" X 13" baking dish, toss the chopped
  spinach, arugula, herbs and scallion greens with 2
  teaspoons salt and a few grinds of black pepper. Squeeze
  the mixture with your hands to wilt, then set aside.
  
  Cook the pasta in the boiling water until 2 minutes shy
  of al dente; reserve 1 cup pasta water, then drain pasta
  and set aside. Return the pot to the stove.
  
  Melt the butter in the pot over medium heat. Add the
  scallion whites, garlic and a pinch of salt, and sauté
  until softened, 4 to 5 minutes. Add the cream cheese and
  pasta water and stir until smooth. Stir in the wilted
  greens, half the mozzarella and half the feta until
  combined. Stir in the pasta until combined. Taste and
  adjust seasonings as needed.
  
  Transfer the pasta to the baking dish, then top with
  remaining mozzarella and feta. Bake until the sauce has
  thickened and bubbly and the top has browned in spots,
  10 to 15 minutes. If you like a crisper top, broil for a
  few minutes.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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