Feteeret el Sabanekh wa Lisan el Asfour
(Spinach and Orzo Pasta Pie) Recipe

Origin: Egypt Period: Traditional

Ingredients:

250g orzo pasta
450g pasta sauce
75g freshly-grated Parmesan cheese
300g fresh spinach
250g ricotta cheese
1 egg
pinch of freshly-grated nutmeg
150g grated Mozzarella cheese

Feteeret el Sabanekh wa Lisan el Asfour
(Spinach and Orzo Pasta Pie) Preparation:

Method:

Wash the spinach and dry in a colander. Add the greens to a pan, bring to a simmer and cook for about 4 minutes, or until wilted (the water adhering to the leaves will be enough to steam them). Drain the spinach and when cool wring out any excess water then chop.

Bring a pan of salted water to a boil, add the pasta and cook for about 7 minutes, or until just tender. Drain in a colander then set aside to cool.

Once the pasta is cool combine in a bowl with half the pasta sauce, the egg and the Parmesan cheese. Mix thoroughly then use to line the base of a pie dish about 22 x 25cm in size.

Meanwhile, combine the spinach, ricotta cheese and nutmeg in a bowl. Mix well then spread on top of the pasta base. Cover the dish with the remaining pasta sauce and transfer to an oven pre-heated to 180°C. Bake for 30 minutes then sprinkle the top with the Mozzarella cheese and bake for an additional 5 minutes.

Allow to cool for 5 minutes then cut into squares and serve.

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