Σήμερα ετοιμάζω μια διαφορετική μακαρονάδα, μια μακαρονάδα που συνδυάζει τα αγαπημένα “κοχύλια” των μακαρονάδων με το συνδυασμό που λατρεύω για σπανάκι – φέτα!

Today I prepare a different kind of pasta, a pasta that pairs the favorite “shells” of pasta, with the combination I love for spinach – feta!


  • 30 pasta shells
  • 1 leek
  • 2 fresh onions
  • 1 dry onion
  • 1 garlic clove
  • 500 gr baby spinach
  • Olive oil for sauteing
  • 2 tablespoons basil pesto
  • 100 gr feta
  • 100 gr ladotyri fromMytilene
  • 50 gr parmesan cheese
  • 4-5 cherry tomatoes


  • Put water in a pot to boil and salt it.
  • Once it reaches boiling point, add the shells and boil for 3 minutes.
  • Take them out and strain them.
  • Wash the spinach thoroughly.
  • Cut the onion into cubes.
  • Cut the leeks and the fresh onions in slices.
  • Mush the garlic.
  • Cut the feta cheese into cubes.
  • Put a large non-stick pan to burn.
  • Add a little olive oil and then the leek, onion, fresh onions and garlic.
  • Put the spinach too.
  • Mix with a wooden spoon and wait for the spinach to wither, to lose a few of its liquids and to look like the mixture we make for spinach pie.
  • Add the cheeses and basil pesto and simmer until the spinach loses its liquids.
  • Then take the shells and with one teaspoon fill them one by one.
  • Spread them in a dish that has been covered with olive oil.
  • Add some cherry tomatoes (cut in half) above and grate a little parmesan cheese.
  • Bake in a well preheated oven at 180 °C for 15 minutes.

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