2 cups of macaroni or penne, cooked to al dente
3 oz of high quality feta, crumbled *
1 clove of garlic, minced
1 bell pepper, chopped
12 white mushrooms, washed and sliced
3 cups of spinach, washed and dried
1/4 tsp crushed chilies
1/4 tsp black pepper
1/2 tsp dried oregano
3 tbsp white wine
2 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped dill
Preheat oven to 350 degrees.
Heat 1 1/2 tbsp olive oil over medium heat. Add garlic, and cook for a minute. Add peppers and mushrooms, and cook 10 minutes. Add spinach, crushed chilies, pepper, wine, and stir until spinach has wilted.
Sprinkle feta with oregano, and 1/2 tbsp of olive oil. Stir until mixed.
Pour pasta and vegetable mixture into an ovenproof dish, preferably a 9 inch square.
Stir in feta mixture, chopped parsley and dill into the pasta mixture.
Bake for 20 minutes, then serve.
*I use Dodonis feta