Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini
Spanakopita (aka Greek spinach and feta pie) is one of my favourite foods and it's aways fun to use the flavours in different forms like this spinach pesto, feta and shrimp tortellini. Spinach pies are typically made with cooked spinach but for this pasta I like a fresh baby spinach that is pureed into a pesto along with plenty of fresh herbs including dill, parsley and green onions. This spinach pesto is so tasty all by itself but then it's combined with feta along with some cheese tortellini making things even better! I like to add meat to this pasta in the form of shrimp that is marinated with some Greek style flavours including lemon, oregano, garlic and olive oil. All said and done this pasta is super easy to make and it's just packed with fresh flavours and it pretty healthy to boot! This spinach pesto, feta and shrimp tortellini is one pretty amazing way to enjoy all of the flavours of Greek style spinach and feta pie in pasta from!

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini
Spinach Pesto, Feta and Shrimp Tortellini

Spinach Pesto, Feta and Shrimp Tortellini

Prep Time: 10 minutes Marinate Time: 30 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4

A fresh spinach peas to and feta tortellini that is packed with all of the flavours of spinach and feta pies, aka spanakopita.


ingredients
    For the spinach pesto:
  • 1 cup baby spinach (packed)
  • 2 tablespoons dill
  • 2 tablespoons parley
  • 1 green onion
  • 1 clove garlic
  • 2 tablespoons walnuts, toasted
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 3 tablespoons olive oil
  • 1/2 lemon, juice and zest
  • salt and pepper to taste
  • For the shrimp souvlaki:
  • 1 pound large shrimp, shelled and deviened
  • 2 cloves garlic, chopped
  • 1 lemon, juice and zest
  • 1 tablespoon yogurt
  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • For the spinach pesto, feta and shrimp tortellini:
  • 1 pound cheese tortellini
  • 1/2 cup feta, crumbled
  • 2 green onions, thinly sliced
  • 1 tablespoon dill, chopped
  • 1 tablespoon parley, chopped
directions
    For the spinach pesto:
  1. Puree everything in a food processor until smooth.
  2. For the shrimp:
  3. Marinate the shrimp in the mixture of the remaining ingredients for 30 minutes to over night before cooking in a pan or grilling over medium-high heat until cooked, about 2-3 minutes per side.
  4. For the spinach pesto, feta and shrimp tortellini:
  5. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!
Nutrition Facts: Calories 760, Fat 41g (Saturated 11g, Trans 0), Cholesterol 212mg, Sodium 1385mg, Carbs 61g (Fiber 3g, Sugars 3g), Protein 37g
Nutrition by: Nutritional facts powered by Edamam

2 comments:

PAK said...

I don't understand the sentence in the first paragraph describing this recipe about peas. What do peas have to do with this?

We Are Not Martha said...

Oh man, this looks so awesome. I love spanikopita, too, so this is right up my alley!

Sues

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