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Baked Spanakopita Pasta with Greens and Feta
Ingredients
  • Kosher salt and black pepper
  • 4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
  • 4 cups chopped arugula, watercress or other peppery greens
  • 1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
  • 6 scallions, trimmed and thinly sliced, whites and dark green parts separated
  • 1 pound tubular or curvy pasta, like rigatoni or fusilli
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, peeled and thinly sliced
  • 8 ounces cream cheese (1 cup), cut into ½-inch cubes
  • 4 ounces mozzarella, grated (1 cup)
  • 4 ounces crumbled feta (1 cup)
Steps
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