Gluten-Free Spanakopita Pasta

Gluten-Free Spanakopita Pasta combines the traditional flavors of Greek spinach pie with gluten-free pasta for a delightful twist. This dish is both comforting and nutritious, making it perfect for a quick weeknight dinner.

Ingredients

• Gluten-free pasta - 200 grams
• Fresh spinach - 200 grams
• Feta cheese - 100 grams, crumbled
• Ricotta cheese - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Egg - 1 large
• Fresh dill - 2 tablespoons, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
3. Add fresh spinach to the skillet, cooking until wilted, about 3-5 minutes.
4. In a large bowl, combine the wilted spinach mixture, crumbled feta, ricotta cheese, egg, chopped dill, lemon juice, salt, and black pepper. Mix until well combined.
5. Add the cooked pasta to the cheese and spinach mixture, stirring gently to combine without breaking the pasta.
6. Transfer the mixture to a greased baking dish and bake at 180°C (350°F) for 15-20 minutes, or until heated through and slightly golden on top.
7. Remove from the oven, let cool for a few minutes, then serve warm.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and K from fresh spinach, promoting eye health and bone strength.
• High in protein from feta and ricotta cheeses, supporting muscle repair and growth.

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