- Egg free
- High in dietary fibre
- High in protein
- No added sugar
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 2 serves veg or fruit
Transport your taste buds to Greece with our budget-friendly twist on spanakopita.
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g Coles Durum Wheat Dried Fettuccine
- 4 spring onions, thinly sliced
- 3 garlic cloves, crushed
- 375g Coles Smooth Ricotta
- 200g Coles Australian Style Fetta, crumbled
- 1 lemon, zested, juiced
- 1/4 cup dill, finely chopped
- 2 x 250g pkt frozen spinach, thawed
- 40g pine nuts, toasted
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) ) of cooking liquid.
Step 2
Meanwhile, spray a large frying pan with olive oil spray and place over medium heat. Add onion and garlic and cook, stirring, for 2 mins or until tender. Add the pasta to the onion mixture. Add half the ricotta, half the feta, lemon zest and juice. Toss to combine. Season well. Add the dill, spinach and reserved cooking liquid and gently toss to combine.
Step 3
Divide the pasta among serving bowls. Top with remaining ricotta, fetta, dill and sprinkle with pine nuts to serve.
Spanakopita-style fettuccine
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 375g Coles Durum Wheat Dried Fettuccine
- 4 spring onions, thinly sliced
- 3 garlic cloves, crushed
- 375g Coles Smooth Ricotta
- 200g Coles Australian Style Fetta, crumbled
- 1 lemon, zested, juiced
- 1/4 cup dill, finely chopped
- 2 x 250g pkt frozen spinach, thawed
- 40g pine nuts, toasted
Description
Transport your taste buds to Greece with our budget-friendly twist on spanakopita.
Method
Step 1
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) ) of cooking liquid.
Step 2
Meanwhile, spray a large frying pan with olive oil spray and place over medium heat. Add onion and garlic and cook, stirring, for 2 mins or until tender. Add the pasta to the onion mixture. Add half the ricotta, half the feta, lemon zest and juice. Toss to combine. Season well. Add the dill, spinach and reserved cooking liquid and gently toss to combine.
Step 3
Divide the pasta among serving bowls. Top with remaining ricotta, fetta, dill and sprinkle with pine nuts to serve.