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Greek Spaghetti
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pound cooked spaghetti, held warm
/4 cup olive oil
cloves garlic, crushed
green onions, sliced thin
cup cherry tomatoes, split in half and seeded
handful coarsely chopped fresh spinach
cup crumbled feta cheese
tablespoon oregano
Salt and pepper, to taste
1
/4 pound butter
Place the cooked spaghetti in the bowl you are going to serve it in. Heat a sauté pan and quickly sauté
in the olive oil the garlic followed by the green onions and then the cherry tomatoes. Lastly, add the
spinach and as soon as the spinach is cooked − this only takes a few seconds − pour the whole thing
over the spaghetti.
Sprinkle the feta cheese and oregano over the spaghetti and toss like a salad. Season with salt and
pepper. Add the butter to the pan you used for sautéing and brown it. Do not burn it, just brown it.
Then drizzle over the spaghetti and enjoy.
Greek Spaghetti
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