Ingredients
150g pasta spirals;
1 TBS olive oil;
1 onion chopped finely;
1 clove garlic, crushed;
250g baby spinach;
4 eggs beaten lightly;
375 mls of equal:
. cream;
. creame fraiche;
. ricotta cheese;
250g feta cheese, crumbled;
1/2 cup parmesan cheese grated;
1/2 cup romano cheese grated;
1/2 cup tasty cheese grated;
1-2 spring onions (shallots) chopped finely;
2 green chillies chopped finely;
Sea salt and ground black pepper to taste.
Variation: 3-4 rashers of bacon/prociutto cooked, drained & chopped added in tastes wonderful too.
Preparation
Cook pasta till al dente, drain and fry in butter (see note above & add hot spice if wanted, I used a very hot paprika, cumin mix); set aside. Heat oil in a large pan, add onion, chillies, garlic and srping onions and cook for a few mins. Add spinach & cook till all water evaporated and spinach limp. Remove pan from heat and set aside. In a bowl, combine eggs, creams, cheeses (except the tasty), mix well. Add to the pasta and add onion/chilli mix. Pour the lot into a large baking dish, cover with the tasty cheese (grating more if wanted). Bake in oven at 180 degrees Celsius for 30-35 mins until golden and cheese bubbling. Slice to serve : Goes well with crusty bread in colder months and salad in the hotter months.
