Spanakopita Pasta: My New Favorite Greek-Inspired Comfort Meal

 

Sometimes it’s nice to slow down and make something a little special. Most days, cooking for one means quick, practical meals that come together with minimal fuss. I eat well, but I don’t usually spend much time in the kitchen unless a recipe really catches my attention; this one certainly did.

 While browsing recipes on Bowl of Delicious, I came across something called “Spanakopasta.” The name alone intrigued me. A pasta version of spanakopita? I had all the ingredients on hand and couldn’t resist finding out whether those classic Greek flavors of spinach, feta, dill, and lemon could work in a pasta dish. The answer is a resounding yes.

 I cut the recipe in half, and it still made two generous servings. The finished dish is creamy without cream, bright with lemon, packed with spinach, and rich with tangy feta. It’s hearty enough for dinner, yet elegant enough to serve guests. If you have vegetarian friends coming over, this would make a wonderful main course.

 What surprised me most was how comforting it was. The eggs and pasta water create a silky sauce that coats every strand of spaghetti, while the feta melts just enough to add little pockets of salty goodness throughout the dish.

 It’s one of those recipes that feels far more special than the ingredients suggest.

Spanakopasta (Spanakopita Pasta)

Slightly adapted from bowlofdelicious.com

8 oz. spaghetti

4 T. butter, divided 

3 green onions, sliced

1 10-oz. bag frozen spinach, thawed

2 large eggs

6 oz. feta cheese, crumbled

¼ c. fresh Melissa’s fresh dill, chopped

Zest and juice of 1 lemon

¼ t. black pepper

Salt, for pasta water

Cook spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water before draining.

 Melt 2 tablespoons butter in a large skillet. Cook green onions for about 1 minute.

 Add spinach and cook until heated through and excess moisture evaporates.

 In a bowl, whisk together eggs, dill, lemon zest, pepper, and half the feta.

 Add the pasta to the skillet with the spinach.

 Stir in the egg mixture and about ½ cup pasta water.

 Continue stirring until the eggs cook into a silky sauce that coats the pasta. Add more pasta water if needed.

 Remove from heat. Stir in the remaining 2 tablespoons butter and the lemon juice.

 Top with the remaining feta and extra dill, if desired.

 Serves 4

Everyday Eats Cookbook Review – Easy Sheet Pan & One Pot Meals

 

If you’re at the time of your life where getting dinner on the table feels like a daily chore, Alex Snodgrass’s Everyday Eats is the cookbook you’ve been waiting for. After years of sharing recipes on The Defined Dish, Alex heard her readers loud and clear: make it easier, faster, and still delicious. This latest book delivers exactly that—100 approachable recipes focused on less stress, less mess, and meals the whole family will actually eat.

 

What I love most is how practical it is. You’ll find plenty of true one-skillet and sheet-pan winners as well as freezer-friendly breakfast ideas to make busy mornings less hectic. The recipes that I have earmarked to try include Sheet Pan Breakfast Potatoes with Bacon and Eggs, Freezer-Friendly Mediterranean Breakfast Sandwiches, and One-Pot Chicken Marsala Orzo.The recipes use shorter ingredient lists and pantry staples while still packing flavor. Many are labeled for gluten-free and dairy-free needs, with clear notes for grain-free, paleo, and vegetarian swaps. The photography is bright and inspiring, and the instructions are thorough and beginner-friendly. Several recipes are already family favorites with her kids, which is always a great sign. 

A couple of honest notes: nutritional information isn’t included, and while many meals feel budget-conscious, some ingredients (especially in the Thai-inspired or specialty items) aren’t the cheapest or most common pantry staples. That said, the overall flexibility and make-ahead tips more than make up for it.If you’re craving realistic, nourishing meals that fit real life without complicated techniques or endless cleanup, Everyday Eats is a winner. It’s the kind of cookbook you’ll actually use on weeknights when you’re short on time and energy. 

You can order a copy here.

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Why I’m Keeping My Stuff (And Why That’s Okay)

In my Violet Lemon Drop Martini post, I mentioned that my son has decided to get rid of about 50% of what he owns after being forced into apartment living following the house fire. It sparked a lot of conversation. So many people are on a mission to reduce clutter, simplify their lives, and cut down on maintenance. I’ve tried that path too, and it just didn’t work for me.

 

 I know I need to let go of quite a few things around here. But the truth is, I’m not an empty-surface kind of girl. When I once packed away roughly half of what I owned, the house felt hollow. Sterile. Uncomfortable. Like I was living in someone else’s space instead of my own. Some folks thrive with clean, minimalist decor. Others are full-on maximalists. I fall somewhere in between, but what I do know is that I love my things. I love being surrounded by them, because nearly everything I own carries a story.

 Take the palm trees in my living room. They once belonged to a Coors beer display in a local supermarket. I stripped off the fairy lights and the “Coors Spoken Here” signs, and for the past decade they’ve lived happily in different corners of the house. My affection for them hasn’t faded one bit.

 

 Then there’s the menu man in the dining area—he has quite the backstory. And the gallery wall tucked in the corner of my bedroom? That space is especially dear to me. It holds Jim’s graduation picture from the seminary (yes, he was a priest before he became a professor), a Glenn Miller autograph along with a handwritten program of songs his band played when they rehearsed on the steps of Yale’s Sterling Library, passed down to me by my father shortly before he died. There’s also a handwritten postcard from Jeremy Brett (the man who embodied Sherlock Holmes), complete with his own sketch on the cover. Oh, and a Stetson pith helmet gifted to me by friends Delta Burke and Gerald McRaney. And that’s only one small corner of the bedroom. The rest of the house tells similar tales.

 

 I happen upon things, I’m given things, I stumble across things, I uncover things, and each one makes me feel loved and connected.

 

 Since I was very young, I’ve needed to be surrounded by my belongings. That hasn’t changed, and I don’t expect it will. Kudos to those of you who can organize ruthlessly and discard with ease. I’m simply not built that way. I’ve been a book person since I learned to read. To me, a room isn’t truly a room without a pile of books nearby. I want to be able to sit down and reach in almost any direction to grab something to read.

 

 I once tried clearing everything off my kitchen counters in the name of simplicity. Big mistake. It didn’t make life easier, it made it harder. Every time I needed a particular appliance, I had to trek out to the garage or down to the basement. Now everything stays out where I can reach it in a moment, and I love it. This is a working kitchen, after all.

 

 The club chairs in my living room are battered and worn, but they belonged to my parents. My mother passed away in February 2013. Five years earlier, she had wanted to have them recovered because they were showing their age. Then her health issues piled up, and it never happened. When I had to sell their house, those chairs were the very first things I brought home. They sit in my living room now. As much of a perfectionist as I am, it still surprises me that I haven’t had them reupholstered. But I just can’t bring myself to do it. Every time I look at them, I see my dad working the crossword puzzle in the newspaper or quietly sipping a martini. When he passed away so unexpectedly, I kept that martini glass and the pencil he used for his puzzles. In the same way I wear everyone’s wedding rings (as I wrote about before), I surround myself with pieces of the people I’ve loved, along with souvenirs from my travels with Jim. This is my little cocoon, and it comforts me.

 

 I used to worry about leaving all of this behind for my boys to deal with someday, when I move on to whatever comes next. But then I learned about estate companies that can come in and empty an entire house in a week—selling, donating, or discarding everything with brisk efficiency. Knowing that option exists has freed me. I’m not going to change the way I like to live just to make things slightly easier for someone else in the future, when the help is already out there waiting if they need it.

 

 So here I am, happily surrounded by my stories, my memories, and my well-loved things. And for the first time in a long while, I’m perfectly at peace with that. 

The Ultimate Six-Layer Quiche: Easy, Versatile & Irresistibly Cheesy

 

There’s nothing quite like a quiche when you need a quick, satisfying meal that feels special without requiring hours in the kitchen. At its heart, all you need are eggs and cream, the rest is pure creativity. 

 I always reach for plenty of shredded Gruyère cheese; nothing else delivers that rich, nutty depth quite like it. A fresh grating of nutmeg takes it from delicious to downright unforgettable, adding a subtle warmth that has everyone asking for the recipe.

 

The beauty of quiche is its flexibility. It’s my go-to way to rescue odds and ends from the refrigerator—wilting scallions, a lonely half-pepper, leftover mushrooms, or the last bits of roast chicken. Depending on what you add, it can be hearty and comforting or light and elegant. 

 

Perfect for brunch, lunch, or dinner, it can be assembled ahead of time and baked when needed. Versatile, forgiving, and always impressive, that’s quiche. One of my favorite versions for both simplicity and flavor is this one.

Six-Layer Quiche

1 refrigerated piecrust

1 c. shredded Gruyère cheese

½ c each: chopped green pepper, chopped scallions, sliced mushrooms, diced ham, diced bacon

3 large eggs

2 c. half-and-half

2 T. flour

¼ t. freshly grated nutmeg (or to taste)

Preheat oven to 450°F. Let the pie crust come to room temperature, then unroll and fit it into a 9-inch deep-dish pie plate (or use a deep-dish frozen shell). Sauté the peppers, scallions, mushrooms, ham, and bacon together in a medium skillet until cooked through. Drain well, then spread the mixture in the bottom of the unbaked crust. 

 Sprinkle the Gruyère evenly on top. In a bowl, whisk the eggs, then blend in the half-and-half and nutmeg. Add the flour and whisk until completely smooth. Pour this custard over the fillings. Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake for 25 minutes more, or until the center is just set. Let rest for 10 minutes before slicing.

 Serves 6

Fresh & Tangy Greek Artichoke Hearts of Palm Salad

 

A vibrant, vegetable-packed salad is always welcome at the table, but it’s easy to fall into the same old routine. This Greek-style Artichoke Salad with Hearts of Palm breaks the mold in the best way. It is bright, fresh, flavorful, and stunningly colorful whether served family-style in a big bowl or on individual plates. It earns rave reviews every time and tastes even better when made ahead.

I recently discovered Melissa’s Produce Raisins on the Vine and immediately knew they belonged in a salad. (They are currently not in season, but mark your calendar for Jan.-May next year because these are well worth it.) Seeing raisins still attached to their delicate stems felt like a revelation! I gathered my favorite Mediterranean ingredients, added a Greek twist, and created something truly special. The fresh snipped herbs bring an aromatic lift, the raisins add gentle sweetness, the feta delivers salty pops, and the tangy vinaigrette ties everything together beautifully. This is my new go-to salad for summer and beyond.

Artichoke Salad with Hearts of Palm (Greek Style)

1 (14.75-oz.) jar marinated artichoke hearts, drained

1 (14.5-oz.) jar Melissa’s Hearts of Palm, drained and sliced

1 English cucumber, sliced

1 (10.2-oz.) jar mixed pitted olives

½ c. diced Melissa’s fire-roasted red peppers

½ c. thinly sliced red onion

½ c. Melissa’s Raisins on the Vine

½ c. crumbled feta cheese

½ c. caper berries

1 t. snipped Melissa’s fresh dill

1 t. snipped Melissa’s fresh oregano

Freshly ground black pepper, to taste

Vinaigrette:

⅓ c. cider vinegar

½ t. kosher salt

1½ t. sugar

¼ t. dry mustard

Pinch of dried oregano

¼ t. freshly ground black pepper

1 t. garlic salt

½ c. vegetable oil

Place all salad ingredients in a large mixing bowl. In a separate medium bowl, whisk together the vinaigrette ingredients until well blended. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to a day for even better flavor melding.

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A Charming Highland Murder: Death of a Groom Delivers Cozy Perfection

I just finished Death of a Groom, the latest Hamish Macbeth mystery by Rod Green, and I’m still smiling through the snowy Highland vibes it left me with. As a longtime fan of the series, I was a little nervous about how it would feel after M.C. Beaton passed, but I can honestly say this 37th book captured the heart and charm of Lochdubh perfectly.

Set in freezing February with heavy snow blanketing the village, the story kicks off with a glamorous Valentine’s Day wedding at Tommel Castle Hotel. High-society guests descend on quiet Lochdubh, including two women from Hamish’s romantic past which immediately complicates his life in the most entertaining way. The bride is heiress Alannah Hamilton, marrying the suave Darius Palmerston, but the book cleverly plays with “two grooms”: the actual bridegroom and the quiet horse handler who looks after the carriage horses. That twist hooked me from the very first pages.

What follows is classic Hamish: village tensions rising, incidents in the local pub, and then a shocking murder in the hotel dining room right after the ceremony. The suspect list is long and juicy, full of wealthy relatives, insecure friends, and familiar faces. I especially loved the absence of the overbearing DCI Blair — it felt refreshing — and I was genuinely pleased to see Jimmy Anderson facing his alcohol issues with some real depth.

Rod Green has done a spectacular job stepping into Beaton’s shoes. The atmosphere, the humor, the Highland charm, and the cozy mystery elements are all there. My only tiny personal quirk is that I prefer the Currie sisters referred to as “the Currie Sisters” rather than “the Currie Twins,” but that’s just me being picky after so many books — it doesn’t spoil the fun at all.

This was such a delightful read. Warm, twisty, funny, and full of the characters I’ve come to care about like old friends. If you love traditional cozy mysteries with Scottish flavor, strong characters, and clever plotting, you’re going to adore this one.

 You can order a copy here.

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Creamy Baked Feta Spinach Dip with Spicy Pepperoncini

 

Some recipes have a way of disappearing almost as quickly as they come out of the oven, and this Creamy Baked Feta, Spinach & Pepperoncini Dip is one of them. Rich, cheesy, and packed with flavor, it’s the kind of appetizer that feels equally at home at a holiday gathering, game-day party, casual get-together, or cozy night in.

The combination of tangy feta, creamy Greek yogurt, and mozzarella creates a velvety base, while spinach adds heartiness and pepperoncinis bring just the right amount of bright, zesty flavor. A touch of garlic and crushed red pepper flakes rounds everything out with a gentle kick that keeps you coming back for another bite.

One of the things I love most about this recipe is how simple it is to prepare. Everything gets mixed together in one bowl, transferred to a baking dish, and baked until hot, bubbly, and beautifully golden around the edges. It’s an easy make-ahead appetizer that can be assembled the day before and baked just before serving. It is also extremely versatile. I spread some on toast one morning and had it for breakfast. Wow! What a way to start the day! Breakfast does not have to be boring.

 Serve it with pita chips, crackers, toasted crostini, or fresh vegetables, and watch it disappear.  

Creamy Baked Feta, Spinach & Pepperoncini Dip

 4 oz. crumbled feta cheese

1 10-oz. bag frozen spinach, thawed and squeezed dry

1 c. plain whole-milk Greek yogurt

½ c. Duke's mayonnaise

1 T. minced garlic 

Generous pinch crushed red pepper flakes

1 c. roughly chopped pepperoncinis

1½ c. freshly grated mozzarella cheese

½ c. pepper jack cheese

 Preheat oven to 400°F. Lightly coat a pie plate or quiche dish with nonstick cooking spray.

 In a large bowl, combine the feta, spinach, Greek yogurt, mayonnaise, garlic, crushed red pepper flakes, pepperoncinis, and mozzarella cheese. Stir until thoroughly combined.

 Transfer the mixture to the prepared baking dish and spread evenly.

 Sprinkle the pepper jack cheese over the top.

Bake for 26 to 30 minutes, or until hot and bubbly with lightly golden edges.

 Serve warm with crackers, crostini, or fresh vegetables.

NOTE: If pepperoncinis are too spicy for you, try tamed jalapeños. You’ll get all of the wonderful flavor, with none of the heat.

 As an Amazon Associate I earn from qualifying purchases.