Greek Style Spinach Pan

For the Greek-style spinach pan, thoroughly wash the spinach leaves and spin dry. Wash and chop the parsley. Toast the pine nuts in a pan without adding any fat.

Drain the pickled peppers on paper towels and cut them into fine strips. Then cook the quinoa fussili in enough salted water until al dente. Then drain.

Peel and chop the onions and garlic cloves. Heat the olive oil in a frying pan and fry the onions and garlic without letting them color.

Then add the bell pepper strips and fry them briefly as well. Gradually add the spinach leaves. Simmer until the liquid from the spinach is gone.

Then add the pasta and mix well. Crumble the feta cheese over the pan, add the pine nuts. Mix everything together well and season with salt and pepper.

Finally, mix in the chopped parsley.

Preparation Tip:

The spinach pan can also be prepared with other pasta. Quinoa, however, is gluten-free and so optimal for those who do not tolerate gluten or want to eat gluten-free.

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