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Introduction
This viral sensation, which first took social media by storm in Finland as 'UuniFetaPasta,' demonstrates how simple ingredients can create culinary magic. The dish gained worldwide popularity in 2021, causing a feta cheese shortage in some countries as home cooks rushed to recreate it. While the original version focused solely on feta and tomatoes, this healthier adaptation incorporates nutrient-rich spinach, making it a more balanced meal. The genius of this recipe lies in its hands-off cooking method, where the oven does most of the work, transforming everyday ingredients into a creamy, sophisticated pasta dish that tastes like it came from a high-end Mediterranean restaurant.
Ingredients
• 16 ounces dried pasta (penne, fusilli, or other short pasta)
• 8 ounces high-quality block feta cheese
• 2 pints cherry tomatoes, mixed colors if available
• 6 cups fresh baby spinach, loosely packed
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons reserved pasta cooking water
Step 1:
Preheat oven to 400°F (200°C). Place whole block of feta in the center of a 9x13 inch baking dish.
Step 2:
Arrange cherry tomatoes around the feta. Scatter sliced garlic throughout. Drizzle everything with olive oil and season with half the salt, pepper, and red pepper flakes.
Step 3:
Bake for 25-30 minutes, until tomatoes burst and feta is golden on top.
Step 4:
Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 2 tablespoons pasta water before draining.
Step 5:
When the feta and tomatoes are done, immediately add fresh herbs and stir to combine, breaking up the feta.
Step 6:
Add the spinach to the hot baking dish, stirring until it begins to wilt.
Step 7:
Add cooked pasta and reserved pasta water, tossing until everything is well combined and creamy. Season with remaining salt and pepper to taste.
Q: Can I use dried herbs instead of fresh?
A: Yes, use 1 teaspoon dried herbs for each tablespoon of fresh herbs called for in the recipe.
Q: Why is my sauce not creamy enough?
A: Make sure to use block feta, not pre-crumbled, and add more pasta water if needed to achieve desired consistency.
Q: Can I make this ahead of time?
A: While best served fresh, you can bake the feta and tomatoes ahead and reheat gently before combining with fresh pasta.
• Greek feta made from sheep's milk is recommended for best flavor and texture.
• Cherry tomatoes can be substituted with grape tomatoes.
• Baby spinach can be replaced with regular spinach leaves, roughly chopped.
• Fresh herbs can be substituted with dried (use 1 teaspoon dried for each tablespoon fresh).
• Recipe contains dairy (feta cheese) and gluten (pasta).
• For gluten-free option, use certified gluten-free pasta.
• Store-bought crumbled feta is not recommended as it won't melt as smoothly.
Serve immediately while hot, garnished with extra fresh herbs if desired.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on stovetop with a splash of water.
Start boiling pasta water while the feta and tomatoes are baking to optimize cooking time.
- Don't break up the feta before baking - leave it whole for the best melting result
- Don't rinse the pasta after cooking - the starch helps the sauce cling better
- Use room temperature feta for more even melting
For a protein boost, add grilled chicken or shrimp. For a vegan version, substitute feta with firm tofu marinated in herbs and nutritional yeast.
Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc. Pairs well with a simple green salad with lemon vinaigrette.
Best in summer when fresh tomatoes and herbs are at their peak, but enjoyable year-round.
Contains dairy (feta cheese) and gluten (pasta). Can be made gluten-free with appropriate pasta substitution.
