Baked Spanakopita Pasta With Greens and Feta | Recipe Cart | Recipe Cart

Ingredients

• Kosher salt and black pepper
• 4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
• 4 cups chopped arugula, watercress or other peppery greens
• 1 cup chopped fresh dill or parsley leaves and tender stems, or a combination
• 6 scallions, trimmed and thinly sliced, whites and dark green parts separated
• 1 pound tubular or curvy pasta, like rigatoni or fusilli
• 2 tablespoons unsalted butter
• 4 garlic cloves, peeled and thinly sliced
• 8 ounces cream cheese (1 cup), cut into 1/2-inch cubes
• 4 ounces mozzarella, grated (1 cup)
• 4 ounces crumbled feta (1 cup)