Pasta, feta cheese, spinach and olives all mixed together and baked.

Lisa
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the malfada pasta, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes. Drain well, and return pasta to the pot.

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  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Combine olive oil, onion, and garlic in a large skillet. Cook and stir over medium heat until soft, about 3 minutes. Add the sliced chicken; cook, stirring, until chicken is lightly browned and no longer pink in the center, about 5 minutes. Mix in the spinach, black olives, and lemon juice. Cook until heated through, an additional 1 to 2 minutes. Stir the chicken mixture into the pasta, add the feta cheese, and mix well. Spoon into the prepared baking dish, and cover with aluminum foil.

  • Bake in preheated oven until the pasta is hot and the cheese is melted, about 30 minutes.

Nutrition Facts

489 calories; 21.8 g total fat; 81 mg cholesterol; 1009 mg sodium. 47.5 g carbohydrates; 27.6 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2009
Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite Allrecipes.com meal. Read More
(10)

Most helpful critical review

Rating: 3 stars
02/19/2009
This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though. Read More
(9)
13 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2009
Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite Allrecipes.com meal. Read More
(10)
Rating: 5 stars
02/12/2009
Wow.. my wife made this for me last night and it was outstanding! I could not get enough. It my be my new favorite Allrecipes.com meal. Read More
(10)
Rating: 3 stars
02/18/2009
This was tasty with a good combination of Greeek flavors but lacked a chohesive sauce or binder that I associated with Lasagna. I would have served it more as a sauted dish than a baked dish. I cooked thec chicke first and then de glazed the pan before adding the onions/garlic etc. I also added a can of artichoke hearts which was a nice addition. It made alot and will have plenty of left overs which is good. I don't know if I will make this again though. Read More
(9)
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Rating: 4 stars
04/01/2009
I made this tonight and was kind of confused as to how long to bake it. The prep time says one hour the recipe itself says 1/2 hour. I split the difference and baked it about 45 minutes. I really like the taste of this...I will definately make it again. I tweaked it a little since I'm a novice and basically a convenience cook. I used a 10 oz pkg. of frozen chopped spinach (thawed) I used 1.5 tsp of chopped garlic and my lemon juice came from a bottle:-). It didn't matter it still tastes great. My fear is that I don't think it will reheat well. I think it will be dry. So I need to figure out what I can add to this to make it a little more moist. All in all a great lighter pasta dish. If you don't like a heavy sauce with your pasta this one's for you! Read More
(6)
Rating: 3 stars
07/21/2011
It was ok didn't have enough cheese... Found it wasn't to flavorful added some dressing made it a bit better. don't think I will make again Read More
(4)
Rating: 5 stars
06/12/2012
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. Read More
(3)
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Rating: 4 stars
12/29/2011
My boys and husband loved it. Made some modifications; didn't add the olives (sounded to salty) used a defrosted and squeezed box of frozen spinach a can of Italian seasoned stewed tomatoes instead of lemon juice and ground chicken. I think I'll try adding some pine nuts next time too. Was craving pasta and had to find a recipe that didn't call for cow dairy due to son's allergy and this fit the bill. Read More
(2)
Rating: 3 stars
05/27/2013
Tried this exactly as written and it was just ok... it seemed to be missing something. I love olives and feta but the rest of the family wasn't too keen on it so don't think we will be making this again. Read More
(1)
Rating: 4 stars
05/12/2015
I couldn't find that pasta at my supermarket so I used campanella instead. I also added artichoke hearts like the one review suggested and extra lemon juice and olive oil. It was good. Next time I might just leave the chicken out. Read More
(1)
Rating: 5 stars
02/24/2013
This is totally delicious! This is not anything like lasagna. It has a very light sauce one that you would expect from a light summer meal. I would use less pasta next time. I wished there was more of the "good stuff" on every forkful so I would maybe only use 3/4 of the box instead of the whole thing. I will also add toasted pine nuts next time! Yum! I also used tomato and basil feta cheese for more flavor. Update: made it again with 1/2 a box of Bowtie noodles and it is AWESOME! Read More
(1)