Spinach and Feta Cheese Tortellini

Prep Time:10 minutes Cook Time:35 minutes Total Time:45 minutes Servings: 6

Tortellini in a spinach and feta sauce with plenty of fresh herbs! (aka Spanakopita mac and cheese)

ingredients

4 tablespoons butter
3 cloves garlic, chopped
4 tablespoons flour (rice flour for gluten-free)
3 cups milk
1/4 teaspoon nutmeg (optional)
salt and pepper to taste
1/4 cup parmigiano reggiano (parmesan), grated
1 cup mozzarella, shredded
10 ounces spinach (thawed frozen or wilted fresh)
1 cup feta, crumbled
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
3 green onions, thinly sliced
1 pound cheese tortellini, cooked (gluten-free for gluten-free)
1 cup mozzarella, shredded

directions

Melt the butter in a large, oven safe, saucepan over medium heat until it foams and starts to brown a little.
Add the garlic and cook until fragrant, about 30 seconds.
Sprinkle in the flour and cook until it starts to brown a little, about a minute.
Add the milk and cook until it thickens, about 2 minutes.
Mix in the nutmeg, salt and pepper.
Add the parmesan and mozzarella and cook until it melts into the sauce.
Mix in the spinach, feta, dill, parsley, green onions.
Mix in the tortellini, sprinkle on the mozzarella and bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 15 minutes.

Option: Add a splash of lemon juice to the sauce!
Option: Top with panko bread crumbs, optionally mixed with melted butter, before baking for a crunchy topping!
Tip: Cook the tortellini while you make the sauce.