This recipe is fantastic, both for taste (if you tweak it with herbs/spices) and versatility. Other reviewers have commented on it being "bland" - I just add oregano, salt, pepper to taste, and a pinch of dried parsley. Most of the time I make this with spaghetti squash instead of noodles because I can't have wheat pasta and I'm too lazy to make several batches of noodles. It's phenomenal with the squash, though! Here's what I do with the squash: use a pre-cooked 3-lb spaghetti squash, and cut the spinach and olives back to almost half, and cut back a little on the feta, but I tend not to measure that part. Then I cook just enough to re-heat everything. (of course, cutting back on some of the amounts tends to produce less servings overall - oh well; guess that's what I get for not using wheat-based noodles). Thanks for sharing this recipe, and hope my changes inspire rather than offend.
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This recipe is fantastic, both for taste (if you tweak it with herbs/spices) and versatility....