Please tell me you’ve had spanakopita before! Ricotta cheese, feta cheese and spinach, usually all wrapped up in phyllo pastry. How can you go wrong?
Apparently that was how I thought as a kid because that was all I ordered every time we went out for Greek food when I was a kid. How boring was I as a kid? Wait, who am I kidding, I’m still pretty boring 😀
I did score some not-boring points when I served this for dinner last night though. The hubby even took the leftovers for lunch today. Is it weird that that is how I determine if a dish is successful or not? Then again, that’s only one way to judge a meals successfulness and certainly not my only way, but in this case I’ll take it.
If you’ve noticed, I’ve started putting nutrition info on the recipes I’ve posted recently. I hope you’ll forgive me for not adding any nutrition info to this one. I’m pretty sure I don’t want to know 🙂 Although with low fat cheeses I’m sure it wouldn’t be too bad… But I’ll leave it up to you if you want to figure it out.
Speaking of nutrition, I was frustrated that I couldn’t find whole grain shells at our local grocery store. Do you have them where you live? We do live in a small town, so I don’t really know if they just aren’t common, or if they just aren’t here. I’ll have to look when I go shopping elsewhere, but for now, these were a delicious once-in-a-while meal.
I ended up using the very last of my homemade marinara sauce from last summer on this. I cooked down 30 pounds of tomatoes into (I think) 5 quarts of thick, amazing tomatoey sauce that I added the remnants of my herb garden into as well. Have I mentioned that I cannot wait for summer? I used up my last of that amazing sauce! Summer can’t come fast enough.
Oh, and now I remember where I was going with that tangent… If you’re whipping up your own sauce to go on top you could give it a bit of a Greek flare with some Greek seasoning or just plenty of oregano. I think that would be awesome 🙂
- 2 250g or 8.9oz package jumbo shells(whole grain if you can find them), cooked according to package directions
- 1 454g container ricotta cheese(approx. 2 C)
- ½ of a 400g container of feta cheese, crumbled(approx. ¾ C)
- 1 tbsp butter or oil
- 155g or 5.5oz fresh baby spinach, roughly chopped
- 2 large eggs
- A generous pinch of ground nutmeg
- salt and pepper to taste
- 4 C marinara sauce(or one large jar)
- Cook the pasta shells according to the directions found on the package and then drain, run under cold water, and drain again.
- While the shells are cooking, stir together the ricotta cheese and feta. In a skillet, heat the butter or oil and very lightly saute the spinach just until it wilts, 1-2 minutes over medium heat. Stir the spinach into the cheese. Add the eggs and stir well. Add the nutmeg, and season with salt and pepper and stir well.
- Preheat the oven to 350 degrees. Prepare a 9x13 pan by spreading just enough tomato sauce to cover the bottom of the pan.
- Begin stuffing the shells by holding them open in one hand and adding a spoonful of filling. Place shells close together in the prepared pan, repeating with the rest until all the shells are stuffed. Pour the remaining marinara sauce over top.
- Place the stuffed shells in the oven and bake for 30-35 minutes until the sauce is bubbly. Remove from the oven and serve immediately with Parmesan cheese for topping.