Golden-brown feta with spinach-tomato-kritharaki

Name: Golden-brown feta with spinach-tomato-kritharaki
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS + 100 ml olive oil; 500 g Frozen leaf spinach; 300 g cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g rice shaped noodles (e.g. Kritharaki); 2 packages (200 g each) Feta; 2 Eggs (Gr. M); 4 TABLESPOONS Flour; 100 g Breadcrumbs

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS + 100 ml olive oil
500 g Frozen leaf spinach
300 g cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g rice shaped noodles (e.g. Kritharaki)
2 packages (200 g each) Feta
2 Eggs (Gr. M)
4 TABLESPOONS Flour
100 g Breadcrumbs

Directions

1
Peel and chop the onion and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onion and garlic in it until transparent. Add the frozen spinach, pour on 6 tbsp. water, bring to the boil, cover and simmer for about 10 minutes, stirring occasionally.
2
Wash the tomatoes, cut them in half and add after about 5 minutes. Season with salt and pepper.
3
Cook the pasta in 2-3 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Cut cheese in half horizontally. Whisk eggs and season with pepper. Spread flour, eggs and breadcrumbs on three deep plates.
4
Turn the cheese slices first in the flour, then in the eggs and finally in the crumbs.
5
Heat 100 ml oil in a large frying pan. Fry the cheese slices for 2-3 minutes on each side. Drain the pasta, add to the vegetables and fold in. Serve the Feta Schnitzel with noodle vegetables.