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Spinach and Feta Cheese Tortellini in a Creamy Herb Sauce Recipe

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4.1 from 89 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A creamy and comforting Spinach and Feta Cheese Tortellini dish featuring a rich, cheesy sauce infused with fresh herbs and garlic. This recipe combines tender cheese tortellini with a spinach and feta sauce reminiscent of spanakopita, topped with melted mozzarella for a delightful baked meal perfect for family dinners.

Ingredients

Sauce Ingredients

  • 4 tablespoons butter
  • 3 cloves garlic, chopped
  • 4 tablespoons flour (rice flour for gluten-free)
  • 3 cups milk
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 cup mozzarella, shredded

Filling and Herb Ingredients

  • 10 ounces spinach (thawed frozen or wilted fresh)
  • 1 cup feta, crumbled
  • 1 tablespoon dill, chopped
  • 1 tablespoon parsley, chopped
  • 3 green onions, thinly sliced

Main

  • 1 pound cheese tortellini, cooked (gluten-free tortellini for gluten-free option)
  • 1 cup mozzarella, shredded (for topping)

Instructions

  1. Melt the Butter: In a large, oven-safe saucepan, melt 4 tablespoons of butter over medium heat until it foams and begins to brown slightly, adding a rich nutty flavor to the base of your sauce.
  2. Sauté Garlic: Add the chopped garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  3. Create Roux: Sprinkle the 4 tablespoons of flour over the butter and garlic mixture and cook for approximately 1 minute, allowing it to brown lightly to develop depth in the sauce.
  4. Add Milk and Thicken: Slowly pour in 3 cups of milk, stirring constantly, and cook for about 2 minutes until the sauce thickens to a creamy consistency.
  5. Season Sauce: Stir in nutmeg, salt, and pepper to taste, enhancing the flavor with subtle warmth and seasoning.
  6. Add Cheeses: Mix in 1/4 cup grated parmigiano reggiano and 1 cup shredded mozzarella, cooking until the cheeses melt completely into the sauce, creating a smooth cheesy base.
  7. Incorporate Vegetables and Herbs: Fold in the spinach, crumbled feta, chopped dill, parsley, and sliced green onions, combining all the fresh ingredients evenly throughout the sauce.
  8. Add Tortellini: Gently mix in the cooked cheese tortellini to coat them well with the creamy spinach and feta sauce.
  9. Assemble for Baking: Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top of the tortellini and sauce mixture in the saucepan.
  10. Bake: Place the oven-safe saucepan in a preheated oven at 350°F (180°C) and bake for about 15 minutes or until the cheese topping is melted, bubbly, and slightly golden around the edges.

Notes

  • You can use fresh or thawed frozen spinach; just make sure to squeeze out excess moisture before adding.
  • Use rice flour as a gluten-free alternative to wheat flour if needed.
  • Ensure the saucepan used for the sauce is oven-safe for baking the final dish in.
  • For a vegetarian option, confirm the cheese used does not contain animal rennet.
  • This dish pairs well with a crisp green salad or garlic bread.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://kitchenloving.com/spinach-and-feta-cheese-tortellini-in-a-creamy-herb-sauce-recipe/