Tag Archives: feta

Mediterranean Pasta

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I’ll never forget the first time I had this pasta.

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It was the end of the summer of 2011. I had just returned home from working in Florida for the summer. I was at my parents house, and Greg was there, too. My mom had told me that she just made a new pasta recipe and she could not wait for me to try it.

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We sat outside for this meal and I remember sitting there, huge plate of pasta in front of me.

I will never forget that first bite. I’m like that. I forget a lot of things (like important things). But I never forget the first bite of something completely decadent.

I don’t remember exactly how much I ate that night, but I know that it was a lot. That pasta was like the best new thing for me.

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My mom and I have each made this pasta many times since that night in summer of 2011. This version, the one I am sharing with you today, is my favorite way to do it. It is a staple dinner, although admittedly, one that I haven’t made for awhile. It was so nice to have this pasta again. 

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The first time I ate this Mediterranean pasta, it had shrimp in it. It is amazing that way. If you have a desire to put shrimp in it, do it. You’ll be happy. But rest assured, it is just as good without. For a quick yet delicious weeknight dinner, I prefer it without. It comes together more quickly. 

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The roasted tomatoes in this pasta are mind-blowing. Use any tomatoes that you have. We often times use cherry tomatoes, but when I made it for this post, I had a couple of different varieties from Three Springs. The flavor + texture that roasted tomatoes lend to pasta is truly perfect. Add in some feta cheese and you’ll never want another pasta again. Promise.

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I load my Mediterranean pasta with spinach for health and bulk. I love me some pasta loaded with greens. And olives, a Mediterranean staple, are fantastic in this. 

You’ll see in the recipe that I gave ranges for the amount of feta and olives you add. Use more or less depending on your own specific taste. The combination of flavors is what is important, the amounts are up to you. 🙂

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This is a simple, healthy and filling meal. I hope that you get to try this pasta and that your first bite is just as memorable as mine. 🙂

Mediterranean Pasta
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Ingredients
  1. 1 package noodles (I prefer a thick noodle, like fettuccine)
  2. 2 cups tomatoes
  3. Olive oil
  4. 2 garlic cloves, minced
  5. Salt and pepper
  6. 1/2 - 3/4 cup kalamata olives, chopped
  7. About 5 handfuls baby spinach
  8. 1/2 - 1 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400*.
  2. Cut tomatoes into small chunks, all about equal in size.
  3. Place tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
  5. While tomatoes are roasting, bring a pot of water to a boil and cook noodles according to package directions.
  6. When tomatoes and noodles are done cooking, add a couple of tablespoons of olive oil to the empty pasta cooking pot.
  7. Add the minced garlic and cook for several minutes.
  8. Add in the spinach, roughly tearing the leaves as you add them to the pot.
  9. Stir the spinach and garlic.
  10. Add the cooked noodles, roasted tomatoes, chopped olives and crumbled feta.
  11. Stir together well.
  12. Enjoy!
Notes
  1. The amounts of olives, spinach and feta are up to you. If you love olives, add more, if not, add less. Same with feta and spinach. Use amounts that make you happy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Spinach + Feta Braid

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I’ve made something for you.

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And if I could, I would serve it to you, too.

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I’ve always liked the idea of entertaining guests.

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I think it dates back to high school. My house was always a place where friends came to hang out. I loved having friends over. Once I really got into cooking and baking, I loved making them food. I remember cheesecake being a must-have at get-togethers for a long time. No get-together was complete without a big cozy welcome and a table full of food to snack on all night long. 

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I remember having my mom and dad come over to my new college apartment a few years back for cinnamon rolls I had just prepared. I could not wait to have them over to serve them these warm cinnamon rolls in my tiny one-bedroom. It didn’t matter that I saw them almost every day, I just wanted someone to entertain. 

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In Greg’s last tiny apartment, where I lived with him this summer, we had guests several times. When we did though, we spent as little time at the apartment as possible. When we did spend time there, one person could sit in a recliner, one on a kitchen chair, one on the desk chair and the other on the bed. Not so great for spending an entire evening. 

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Now that we have our new apartment, with space and a kitchen and a lovely and large dining table, I have such an urge to entertain. I’ve been thinking about it and imagining it. I imagine having people over, lighting some candles, playing some music, opening some wine and enjoying some beer. I imagine cooking and serving good food that will fill bellies. I imagine having nights full of good conversation.

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There will be more than enough food to go around. It’s better to have more than you need than not enough. 

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I imagine serving this spinach and feta braid to my guests. Perhaps as an appetizer. I’ll pull it fresh from the oven, cut it up and serve it with dipping sauce. It will be enjoyed and followed by more food. By more wine and beer. By more conversation. 

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Our hunger will last long into the night, just as long as our stamina. With full bellies, we’ll all be ready for bed.

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Whether you are entertaining guests or not, this dish will please. It’s full of flavor, easy to prepare and can be great to make for a crowd, or just two!

Spinach + Feta Braid
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Ingredients
  1. *This could make one or two braids, depending on how full you make them
  2. 1 or 2 sheets rolled out cresent dough
  3. 4 cups fresh spinach
  4. 1 cup feta cheese
  5. 2 garlic cloves
  6. 1 egg + 1 egg white
Instructions
  1. Preheat oven to 400*.
  2. In a food processor, combine the spinach, feta, garlic and one egg.
  3. Process until smooth.
  4. Roll out the cresent dough onto one or two parchment-lined baking sheets.
  5. Using a pizza cutter or knife, make 2 inch cuts down each vertical side of the cresent dough (see photo above).
  6. Spread the spinach feta mixture down the middle of the cresent dough.
  7. Braid the cresent dough around the spinach feta mixture (see photo above).
  8. Once braided, brush the top of the dough with egg white.
  9. Bake in the preheated oven for 15-20 minutes, or until golden brown.
  10. Enjoy!
Notes
  1. -Like I said above, this can make one or two braids, depending on how stuffed you make them. I made one, with a little filling leftover. It could make two, they just wouldn't be as stuffed.
The Dreaming Foodie https://www.thedreamingfoodie.com/