Our executive chef Anna Gass gives this trending TikTok recipe a serious upgrade by swapping out regular olive oil with our beloved Garlic Olive Oil and tossing in fresh spinach, heirloom cherry tomatoes, oregano and shrimp. This dish turns into a creamy and comforting pasta within 40 minutes.
(Serves 6 to 8)
In a large baking dish, pour 1/4 cup garlic olive oil evenly over the bottom.
Place feta in the middle of the dish and top with oregano, salt and pepper.
Pour in the cherry tomatoes to surround the feta. Add 1 tablespoon of minced garlic.
Place the oregano springs throughout.
Place in the oven for 35 minutes.
While the feta is baking, make the pasta according to pasta directions, drain and set aside.
Place the shrimp in a small bowl and add the rest of the garlic and chili flakes if using. Also, chop up the spinach and set aside.
Remove the feta after 35 minutes and place the shrimp around the feta, lightly pushing them into the oil and tomatoes to partially submerge.
Return baking dish to the oven for 5 minutes until shrimp is cooked through and pink.
Remove from the oven and crush the feta block and begin to mix it into the hot oil and bruised tomatoes. Pick out the oregano stems.
Add the spinach and mix to wilt it.
Add the cooked pasta and mix to throughly combine all the ingredients.
Serve immediately with another drizzle of oil!
Stuffed eggplant baked to perfection with potatoes is a Greek classic. We provided a creative alternative by filling them with light quinoa, sweet onion and a feta and pomegranate topping. The filling is so good, you can serve it on its own as a Greek twist on tabouli! This version was development by our very own, Anna Gass (Kosterina Executive Chef).
Pre-Orders cannot be combined with regular orders