Spinach and feta pasta

Finely chop a small onion or half a large one.

Cook the onion in a pot with olive oil over medium heat about eight minutes until soft and slightly golden.

Meanwhile get a big pot of water boiling, because the recipe moves quickly.

Add the garlic to the onion and warm it through until fragrant.

Add the baby spinach leaves, season with salt and black pepper, and cook down until wilted, about a quarter of the original volume; turn off the heat.

Cook the pasta in the boiling salted water according to the package instructions until al dente.

Lift the pasta with a big spider strainer into the spinach mixture and add a little of the pasta water.

Season with salt, dill, and black pepper or crushed red pepper flakes.

Add a splash of lemon juice and crumble in lots of feta cheese.

Add kefalograviera or shredded Parmesan, mix it all up and taste for seasoning.