MSGID: 1:396/45.0 674a2d8a   
   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   
       
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