- Kosher salt and black pepper
- 4cups chopped spinach, Swiss chard or other mild greens (tough stems removed)
- 4cups chopped arugula, watercress or other peppery greens
- 1cup chopped fresh dill or parsley leaves and tender stems, or a combination
- 6scallions, trimmed and thinly sliced, whites and dark green parts separated
- 1pound tubular or curvy pasta, like rigatoni or fusilli
- 2tablespoons unsalted butter
- 4garlic cloves, peeled and thinly sliced
- 8ounces cream cheese (1 cup), cut into ½-inch cubes
- 4ounces mozzarella, grated (1 cup)
- 4ounces crumbled feta (1 cup)
- Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.
- In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.
- Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.
- Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.
- Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.
- Chop up the greens a bit before putting them in the pot, otherwise they'll bunch up together in clumps
- Buy already-crumbled feta instead of a block of feta to more easily sprinkle on top towards the end
- Goes well with: Pita chips, olives, other Mediterranean stuff
- Step #2 is a bit strange; squeezing seems unnecessary, as is reusing the baking dish