Here is a wonderful take on the Greek spinach pie. Cook 1 pound penne for half of time label directs, adding two 10-oz. boxes frozen chopped spinach and reserving ½ cup cooking water just before draining. Combine 1 cup crumbled feta cheese; ¼ cup loosely packed dill, chopped; 15 ounce part skim ricotta; and ½ teaspoon salt. Combine penne, cheese mixture and reserved cooking water; spread evenly in 3-qt. baking dish. Top with 8 ounce shredded part-skim mozzarella. Cover with foil; bake at 400 degrees 10 minutes or more.
This is absolutely DE-LISH, especially when served with Sauvignon Blanc!