Pasta frittata with spinach and feta

[shain]

• 100 g hollow pasta shape (macaroni, bucatini, ditalini, penne, etc.)
• apx 175g spinach leaves, finely chopped
• 2 small spring onions, sliced finely
• 2 garlic cloves, minced
• apx 100g feta cheese, not too dry
• apx 10-15g parmesan cheese, grated or finely chopped
• 8-10 Kalamata or other similar olives, sliced
• 5 large eggs
• apx 30g (2 tbsp) milk
• Salt to taste (I needed 1/2 a tsp, but it depends on the cheese)

For quick tomato sauce (optional):

• 4 saucing tomatoes, finely diced (e.g. Roma, San Marzano)
• 4 garlic cloves, finely chopped (or less if you are not a garlic lover)
• 8 olives, sliced
• salt to taste
• you can add some herbs to you liking

 

Cook the pasta a minute less than al-dente. Drain and wash to chill.

Cook the spinach well. I just use a microwave to cook it for 3 minutes.

Mix everything (but the sauce ingredients).

Pour into an oiled and heated pan, or as I did, a greased silicon mold.

Bake at 180dC until set through the middle, avoid overcooking. Apx 20 minutes.

Serve warm.

 

To make the sauce, just cook the tomates until slightly soften and no longer tastes raw.

Add garlic and olives, and cook a little more, until sauce achieves a cooked but bright taste.

It should remain quite chunky

 

 

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