A fresh spinach peas to and feta tortellini that is packed with all of the flavours of spinach and feta pies, aka spanakopita.

Spinach Pesto, Feta and Shrimp Tortellini

ingredients

For the spinach pesto:

• 1 cup baby spinach (packed)
• 2 tablespoons dill
• 2 tablespoons parley
• 1 green onion
• 1 clove garlic
• 2 tablespoons walnuts, toasted
• 1/4 cup parmigiano reggiano (parmesan), grated
• 3 tablespoons olive oil
• 1/2 lemon, juice and zest
• salt and pepper to taste

For the shrimp souvlaki:

• 1 pound large shrimp, shelled and deviened
• 2 cloves garlic, chopped
• 1 lemon, juice and zest
• 1 tablespoon yogurt
• 1/4 cup olive oil
• 1 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the spinach pesto, feta and shrimp tortellini:

• 1 pound cheese tortellini
• 1/2 cup feta, crumbled
• 2 green onions, thinly sliced
• 1 tablespoon dill, chopped
• 1 tablespoon parley, chopped

directions

For the spinach pesto:

1. Puree everything in a food processor until smooth.

For the shrimp:

2. Marinate the shrimp in the mixture of the remaining ingredients for 30 minutes to over night before cooking in a pan or grilling over medium-high heat until cooked, about 2-3 minutes per side.

For the spinach pesto, feta and shrimp tortellini:

3. Cook the tortellini as directed before tossing it with the pesto, feta and shrimp and herbs and enjoying!

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