Skioufichta (Cretan Pasta) with Spinach and Yogurt
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3 servings
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Course
Main Course
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Cuisine
Greek
Skioufichta (Cretan Pasta) with Spinach and Yogurt
Description
This Skioufichta dish uses traditional Cretan pasta boiled just shy of al dente for a firm bite. The pasta is combined with sautéed onions and garlic, along with coarsely chopped spinach cooked down until moisture is released, integrating the leafy green flavor. The mixture is seasoned with salt and black pepper and removed from heat before folding in creamy strained yogurt and grated Parmesan cheese. The yogurt adds subtle tang and moisture without overwhelming the dish, while Parmesan contributes savory richness and umami.
The finished dish offers a pleasant contrast between the softness of the pasta, the tender spinach, and the creamy sauce from the yogurt and cheese. This simple preparation emphasizes freshness and balance rather than heavy or complex flavors.
Serve warm as a light main course or side dish. This pasta is suitable for those seeking rustic Mediterranean flavors and straightforward cooking without rich cream sauces.
Adding the yogurt off the heat helps prevent curdling, preserving a smooth sauce consistency.
Ingredients
- 500 g skioufichta traditional Cretan pasta
- ½ onion cut into thin vertical slices
- 1 clove garlic finely chopped
- 400 g spinach coarsely chopped
- 170 g strained yogurt
- 100 g parmesan grated
- salt
- black pepper
- extra virgin olive oil
Instructions
- Place a pot full of water over high heat. Once boiled, salt and add the skioufichta, boiling 2 minutes less than the time indicated on the package, so that they come out al dente.
- Place a pan over high heat. Once heated, add a little olive oil, the onion and sauté for 1-2 minutes.
- Add the garlic, spinach and lower the heat to medium. Sauté, stirring with a wooden spoon, until the spinach loses its moisture.
- Add the skioufichta, season with salt and pepper, stir and remove from heat.
- Add the yogurt, parmesan, stir again and serve warm.
Notes
- Add the strained yogurt only after removing the pan from the heat to avoid curdling and maintain creamy texture.
User Reviews
Overall Rating
4.9
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