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The Greek

This dish was made by our friend Allyson, who runs a blog called Reclaiming Yesterday. Allyson believes that you should eat healthy, delicious food every single day. Well we’re not going to disagree with that.

Recipe courtesy of Banza.



For 4 Person(s)


  • 1 8 oz. box Banza Shells
  • 2 shallots
  • 3 cloves garlic, crushed
  • 10 sun dried tomatoes in oil
  • 1/2 cup crumbled feta cheese
  • 1 cup kalamata olives, pitted
  • 4 cups baby spinach
  • Juice of 1/2 lemon
  • Olive oil
  • Pinch of nutmeg
  • Salt and pepper


  1. Bring pot of salted water to a boil.
  2. While water comes to a boil, finely dice shallots, peel and crush garlic, and cut sun dried tomatoes into smaller pieces. Remove pits from olives.
  3. Add pasta to boiling water and cook for about 7 minutes, stirring occasionally.
  4. While pasta cooks, heat a pan over medium heat and add 1/4 cup of olive oil. Add shallots and pinch of salt, sautéing for about two minutes before adding in crushed garlic.
  5. Cook for an additional minute before adding lemon juice, sun dried tomatoes, olives, nutmeg, black pepper, and spinach leaves.
  6. Continue to cook just until spinach leaves are slightly wilted and remove from heat.
  7. Drain pasta and add to a serving bowl. Add shallot and spinach mixture to bowl along with crumbled feta and toss to combine. Finish with a drizzle of olive oil.

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