For such baked pasta you can use whatever you’ve got in stock. My curiosity was all about making it in the instant pot. And what I especially liked in this type of steamed cooking – the outcome always gets moist and tender. The instant pot rules!:)
200 g spirali [any pasta]
bunch of regular spinach [roughly 200 grams]
bunch of fresh fennel
bunch of fresh parsley
2 tablespoons olive oil
200 ml milk
150 g feta cheese
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
pinch of salt
- Cook pasta in a pan of boiling salted water until very al dente [it’ll continue cooking in the instant pot/oven, so it should be undercooked]. Drain in a colander, reserving some of the cooking water for blanching the spinach.
- Line the instant pot with parchment paper [it helps to remove your bake easily]. For the oven baking – preheat the oven to 180°C/350°F and grease a medium ovenproof baking dish with a little olive oil.
- Remove stems from spinach and blanch in the same pot of boiling water until tender, about 2 minutes. Drain and squeeze the excess of water. Chop finely fennel and parsley.
- Whisk together the eggs, milk, olive oil, turmeric, paprika, salt and pepper until combined. Add pasta, spinach, fennel and parsley to the egg mixture. Grate in two-thirds of feta (you can season it with a good twist of any pepper you like), transfer to the instant pot/prepared baking dish. Pour the pasta mixture over. Grate in the remaining feta and sprinkle over the pasta. Press function ‘baking’ for the instant pot (I set also time – 30 minutes) , or bake for 20 minutes in the oven, or until golden. Serve!