Boil pasta according to package directions.
340 grams spaghetti or pasta of your choice
While your pasta is boiling, in a large skillet, in another pot, heat the olive oil over medium heat and saute the green onions for 1 – 2 minutes. Add the dill, parsley and dried mint and cook for an additional 2 minutes, stirring often to prevent the herbs from burning.
1/4 cup olive oil, 3 green onions, chopped (white and green parts), 1 tbsp fresh dill, chopped, 1 ½ tbsp fresh parsley, chopped, 1 teaspoon dried mint
Add the spinach to the skillet as well as the oregano, salt and pepper. Cook over medium heat until the spinach is wilted. You may find that the spinach clumps up together. Try to tear apart the larger clumps using a wooden spoon. Keep warm over low heat.
6 ounces baby spinach, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
When your pasta is cooked to your preference, drain it and set aside.
As your pasta is draining, add the crumbled feta to the spinach mix and cook over low heat for 2 minutes. Toss the drained pasta into the skillet and stir until well combined.
1/3 cup crumbled Greek feta
Serve immediately.
Enjoy!