Acini Di Pepe With Spinach and Feta

Total Time
Prep 5 mins
Cook 20 mins

i adapted this from a recipe in gourmet. this is pure comfort food to me.

Ingredients Nutrition


  1. cook acini di pepe according to package directions, drain, and keep warm.
  2. heat oil and butter in a skillet.
  3. add garlic pepper flakes and scallions, and cook 2 minutes.
  4. add spinach and cook until wilted, 2 minutes or so.
  5. add pasta back to skillet, add feta cheese. season with salt and pepper to taste.
  6. serve.


Most Helpful

I added in one finely chopped Roma tomato, and it was so delicious!

BillieJoeUtah August 11, 2011

I was confused at how spinach could be a comfort food :) but omg this is wonderful and very much a comfort food. A grown up mac and cheese with some spinach for color. Delicious, feeling the effects of a cold on a snowy afternoon and am enjoying every bite Never used ancini de pepe and thought i would be using orzo instead but found it at the supermarket. Wonderful pasta.

MarraMamba November 23, 2007

This recipe caught my eye in Gourmet, and I finally got around to making it (pretty much anything with spinach and feta attracts my attention). Okay, be warned, this might be a long review! I doubled the recipe and made it with half orzo, half acini-de-pepe (what I had available), which gave it a nice little texture difference. I used very little pepper flakes, since my parents and gram panic when they see the spicy stuff come out of the spice cabinet. I used the sundried tomato and basil flavored feta crumbles, plus a small chunk of domestic feta for the cheese. I added a little bit (approx. 1/4 tsp. ea) of oregano and basil to the scallion mixture. At this point, I finished assembling everything and did a taste test. It had a really good base flavor, but I found it surprisingly bland (I had added quite a bit of feta, so I thought it would come out saltier, but it must have melted into the pasta or something). I then proceeded to soak, chop, and add about 10 sundried tomato halves to the mix. If I had them available at the time, I would've added some chopped kalamata olives as well (just because I think it would taste good)- next time, I guess. I actually thought that it tasted better cold the next day (I liked it the first day too, I just think that it was better once the flavors developed further). With the tweakings, it was an easy five stars (the base recipe earned 4 because my family likes stuff a little more salty). I'll definitely be making this again. Thanks for posting this so I don't have to worry about losing that issue of Gourmet! :)

Muffin Goddess April 12, 2005

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