Baked Spanakopita Pasta With Greens and Feta

1. Prepare Water and Oven

First, bring a large pot of salted water to a boil. While waiting for the water, preheat your oven to 450 degrees Fahrenheit.

2. Prepare Greens

In a large 3-quart or 9-by-13-inch baking dish, toss together 4 cups of chopped mild greens, 4 cups of chopped peppery greens, 1 cup of chopped dill or parsley, and the sliced dark green parts of the scallions. Season with 2 teaspoons of salt and a generous amount of black pepper. Use your hands to squeeze the mixture gently, helping to wilt the greens slightly. Set this aside.

3. Cook Pasta

Once the water is boiling, cook the pasta until it's about 2 minutes shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside, then return the pot to the stove.

4. Prepare Sauce Base

In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the scallion whites, 4 thinly sliced garlic cloves, and a pinch of salt. Sauté for about 4 to 5 minutes until the scallions and garlic are softened and fragrant.

5. Combine Ingredients

Add the 8 ounces of cream cheese and the reserved pasta water to the pot, stirring until the cream cheese is smooth and fully melted. Stir in the wilted greens mixture, half of the grated mozzarella (2 ounces), and half of the crumbled feta (2 ounces). Finally, add the cooked pasta and stir until everything is thoroughly combined.

6. Bake

Transfer the pasta mixture into your prepared baking dish. Top with the remaining mozzarella and feta. Bake in the preheated oven for 10 to 15 minutes until the cheese on top is melted and bubbly. If you prefer a crisper top, switch to broil for the last few minutes, keeping a close eye to prevent burning.