Spanakopita Mac and Cheese
February 10, 2017
Onion and garlic in the pan first followed by lots of spinach. This is a whole pound but as you know it shrinks so much when you cook it. It's best to chop the spinach before cooking it even though it can be a little tedious.
Mix the spinach with a whole bunch of cheese.
Then stir in the hot pasta to form the sauce.
6 layers of phyllo and lots of butter.
Add the pasta and wrap the whole thing up.
I love how when you dig in the pasta comes bursting out. So good.
The flavors are on point to spanakopita but also mac and cheese and the crust is such a fun way to serve it.
It's also pretty easy to make especially if you have someone helping to layer all the pastry sheets.
Spanakopita Mac and Cheese
- 1 small Onion diced
- 1 clove Garlic minced
- 1 pound Baby Spinach chopped and large stems removed
- 1 bunch Parsley chopped
- 2 tablespoons Chopped Fresh Oregano
- 1 cup Crumbled Feta
- 1 cup Ricotta
- 1 cup Grated Mozzarella
- 1/2 pound Pasta / Noodles
- 1 package phyllo pastry
- lots of butter
Instructions
- Bring a pot of water to a boil.
- Cook the onion for about 5 minutes in a little butter. Add the garlic
- Add in all the spinach and herbs and mix well. Add in 1/2 cup milk. Cook about 5 minutes until wilted.
- Remove from heat and pour the spinach mixture into a large bowl. Add in the cheeses and stir to combine.
- Drop the pasta and cook a few minutes less than the instructions on the package say.
- Strain the pasta and immedietly mix with the spinach mixture. The cheese should melt a bit and form a sauce on the pasta.
- Preheat the oven to 425
- Butter a small baking dish and add 2 sheets of phyllo. Butter and repeat until you have 6 total sheets.
- Add the pasta and fold the phyllo over the pasta, ripping away excess pastry so the top layer isnt a million layers thick. Brush with butter.
- Bake about 25-30 minutes until browned. Remove from oven and allow to sit about 10 minutes.
- Flip out onto a serving dish and serve.
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