Baked feta with spinach-tomato noodles

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4.4 18
What looks like rice here are Kritharaki - small noodles in the shape of a grain kernel, which are cooked quickly and then placed under the vegetables. And crunchy feta is always a good idea anyway!
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 1 Onion
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 200 ml Olive oil
  • 500 g Frozen leaf spinach
  • 250 g cherry tomatoes
  • 200 g small noodles (for example Kritharaki)
  • 2 Eggs (Gr. M)
  • 2 pck. (200 g each) Feta
  • 4 TABLESPOONS Flour
  • 100 g Breadcrumbs

Directions

  1. 1

    Boil up plenty of salted water for the pasta. Peel and chop onion and garlic. Heat 2 tablespoons of oil in a saucepan. Fry the onion and garlic until transparent. Add spinach with 6 tbsp. water and let thaw covered for about 10 minutes. Wash the tomatoes and add after about 5 minutes. Season with salt and pepper.

  2. 2

    Cook the pasta in boiling water according to the instructions on the packet. Whisk eggs. Cut cheese in half horizontally, turn the slices one after the other in flour, egg and breadcrumbs.

  3. 3

    Heat 200 ml oil in a deep frying pan. Fry the cheese slices for about 5 minutes until golden brown. Drain the pasta and mix with the vegetables. Arrange everything.

Nutrition Facts

KCAL
680 kcal
CARBS
52 g
FATS
37 g
PROTEINS
31 g