Greek Recipe

Roast garlic (optional)

Preheat oven to 400°F (200°C). Slice the top off a whole head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze out 2 teaspoons of roasted garlic and mince. If you already have roasted garlic, skip this step.

While garlic roasts, wash spinach and dice tomatoes. Pit and halve Kalamata olives, and crumble feta. Measure remaining ingredients.

Roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until it smells slightly nutty and pale golden (do not brown).

Add milk and cream cheese

Slowly whisk in 1 1/2 cups whole milk, a little at a time to avoid lumps. Add 2 ounces cream cheese and continue whisking until smooth. Bring mixture to a gentle simmer (do not boil) so it thickens, about 3–5 minutes.

Flavor the sauce

Stir in 2 teaspoons minced roasted garlic, 1 teaspoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning lightly — white sauce should be savory with a hint of tang. Keep sauce warm on very low heat.

Wilt the spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped spinach (in batches if necessary) and a pinch of salt. Cook, stirring, until just wilted, 2–3 minutes. Remove any excess liquid from the skillet by tilting and discarding; you want the vegetables relatively dry so sauce isn't watered down.

Combine with sauce

Add the wilted spinach to the warm white sauce and stir to combine. Fold in diced Roma tomatoes and halved Kalamata olives. Gently stir until ingredients are evenly distributed and sauce lightly coats vegetables.

Add feta and finish

Remove pan from heat and fold in 1 cup crumbled feta until just combined — some feta will melt into the sauce creating a creamier texture, while some remains crumbly for texture. Stir in 1/4 teaspoon red pepper flakes if using.

Taste and adjust seasoning with additional salt, pepper, or lemon zest. Stir in chopped dill or parsley and 1/2 teaspoon fresh lemon zest.

Serve warm as a pasta sauce over 12–16 ounces cooked pasta (not included in ingredients), spooned over crusty bread, or as a warm dip. Garnish with extra crumbled feta and a drizzle of olive oil if desired.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to loosen sauce.