Kritharaki-Feta-Spinach Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon olive oil
- Salt water or vegetable broth
- 500 g spinach leaves (frozen), thawed or fresh
- 2 cloves garlic)
- 400 g feta cheese
- 250 g noodles (Kritharaki)
- 150 g yourt
- 1 teaspoon thyme
- 1 teaspoon black cumin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush the bottom of a flat baking dish with the olive oil. Squeeze the thawed spinach well and spread it on the bottom of the baking dish. Place in the oven for approx. 25 minutes at 120 ° C and hold the oven door a little open with a wooden spoon handle so that the moisture from the spinach can evaporate and draw off.
- In the meantime, cook the kritharaki in salted water or (better) broth for about 10 minutes. You should still have bite.
- Mix 200 g feta cheese with the yogurt, black cumin, thyme and a pinch of salt and pepper. Drain the pasta, rinse and mix with the feta-yogurt mixture.
- Take the spinach out of the oven, press the garlic cloves through the press and spread on top, season with salt. Then spread the pasta and feta mixture on top of the spinach and crumble the remaining 200 g of feta cheese over it. Bake the casserole in the oven at 190 ° C for about 20 minutes.
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