Traditional hilopites with spinach

Pasta Vegetarian

Servings

6

Preperation

25 minutes

Cooking

30 minutes

Waiting

5 minutes

200 g Mama Eirini hilopites ½ onion 1 clove garlic 300 ml fresh cream 30 ml white wine 2 tbsp olive oil 200 g spinach 200 g ricotta salt pepper

For the hilopites, boil them in salted water until al dente and drain them, keeping a little of the pasta cooking water.

In a pan, sauté finely chopped onion and garlic with the olive oil. Add salt so it softens.

Add the spinach and as soon as it wilts, deglaze with wine. When it evaporates, add the cream and ricotta and season with salt and pepper.

Add the pasta to the hot sauce and, if needed, add a little of the pasta water we kept aside.

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