Spanakopita Stuffed Shells

spanakopita stuffed shells filled with spinach, scallions, dill and feta
PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM

It's always a thrill when you can take two mainstays of different cuisines and mash up them up into something wholly unique and delicious. That's what I set out to do with this recipe for Spanakopita Stuffed Shells. Spanakopita is closely associated with Greek cooking, and I would surmise that just about every connoisseur of Italian-American cooking has either made or eaten their fair share of stuffed shells.

Although many stuffed shell recipes contain spinach, we tweak that template here by adding feta, dill, and scallions. The result is a slight spin that could maybe be better than the original.

Tried making it? Let us know how you liked it by giving a rate and comment below!

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Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 0 mins
Ingredients

Kosher salt

12 oz.

jumbo shells 

2 tbsp.

extra-virgin olive oil

1

bunch (about 6) scallions, thinly sliced

4

cloves garlic, minced

3

(10-oz.) packages thawed frozen spinach

1/2 c.

fresh parsley, finely chopped

1/2 c.

fresh dill, finely chopped

2

eggs, beaten

1/2 c.

ricotta

16 oz.

feta, crumbled

Freshly ground black pepper

1

(24-oz.) jar marinara 

1/3 c.

shredded mozzarella 

Directions
  1. Preheat oven to 375º. In a large pot of boiling salted water, cook pasta until al dente according to the package directions. Drain.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add scallions and garlic and cook until softened and fragrant, 3 to 4 minutes. Add spinach, parsley, and dill and cook until wilted, 2 minutes. Let cool slightly, then transfer spinach mixture to a large bowl.
  3. Add eggs, ricotta, and feta to spinach mixture and stir until combined. Season with salt and pepper.
  4. Pour marinara into a 9"-x-13" baking dish and spread into an even layer. Stuff cooked shells with spinach mixture and nestle into baking dish. Sprinkle with mozzarella.
  5. Bake until sauce is bubbling and cheese is melted, 25 to 30 minutes. Divide shells among plates and spoon sauce over top before serving. 

PHOTO: ANDREW BUI; FOOD STYLING: LENA ABRAHAM
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