Flomari Limnou with Spinach and Cheese

«An impressive and incredibly easy dish, this is both a hearty and healthy option for the whole family. The Poriazi family’s Flomari guarantees a delicious result! »

Flomari is the traditional, local pasta from Limnos, made from high-quality wheat flour from Limnos, fresh pasteurized cow’s milk, and free-range eggs.

Traditionally, flomari is paired with braised rooster in tomato sauce or served with grape must (petimezi) and grated Kalathaki Limnou cheese. However, the following recipe—inspired by Antonia Kati—offers a different and equally delicious take on this unique pasta that I’m sure you’ll love!

Since time is often limited, this recipe for Flomari Limnou with Spinach and Cheese is not just a flavorful alternative but also a quick solution when you’re short on time, requiring only simple ingredients that most of us already have at home.

Flomari Limnou is already a delicious and flavorful pasta on its own, thanks to the locally grown wheat from Limnos. These grains are cultivated both by us and by our partnering farmers through our Contract Farming Program, ensuring exceptional quality and taste.

The sauce for this Flomari dish is something special—simple, yet full of flavor. It combines fresh spinach, anthotyro cheese, spicy feta, and fresh herbs, creating a creamy and aromatic mixture.

The serving method is simple, and anyone can do it! The only extra step is sautéing cherry tomatoes until they soften and caramelize. These are then added to the sauce and mixed with the Flomari before serving in deep plates, topped with extra cheese and freshly ground pepper.

Prep Time: 30 minutes’
Resting Time: 15 minutes
Servings: 4-5

• 1 package of Poriazi Flomari Limnou

• 400g fresh spinach (washed and chopped)
• 2 leeks (white part only)
• 2-3 spring onions (finely chopped)
• ½ bunch parsley (chopped)
• A few leaves of mint (chopped)
• 250g anthotyro or unsalted myzithra cheese
• 60g spicy feta cheese

• Extra virgin olive oil
• Salt, freshly ground black pepper
• 15-20 cherry tomatoes (halved)

1.Start by washing and finely chopping the spinach. Slice the leeks and spring onions into thin rounds.
2. Heat a little olive oil in a deep pan and sauté the leeks and onions. Lightly season with salt and stir for a few minutes until softened.
3.Add the chopped spinach and allow it to release its natural juices. Let it simmer until the liquids evaporate and the spinach softens.
4. Add the fresh herbs, then crumble the cheeses with your hands or a fork and add them to the pan
5. Stir for a few minutes until the cheeses melt and blend into a creamy sauce .
6. Once all ingredients are combined, use an immersion blender in the pan (or transfer to a blender) to fully homogenize the sauce.
7. Return the smooth sauce to the pan and set it aside.
8. Meanwhile, heat some olive oil in a small pan and sauté the cherry tomatoes until soft and slightly caramelized.
9. Fill a medium-sized pot with water and bring it to a boil over high heat.
10. Once boiling, add a pinch of salt and then the flomari pasta.
11. Cook the flomari for 5 minutes (1 minute less than the package instructions to keep it al dente).
12. Drain the pasta, keeping some of the pasta water aside.
13. Reheat the sauce over medium heat, adding a bit of the reserved pasta water to adjust its consistency.
14. Stir in the cooked flomari along with the sautéed cherry tomatoes.
15. Mix everything well so the sauce and tomatoes coat the pasta evenly.
16. Serve in deep plates, topping with extra crumbled feta and freshly ground black pepper.

Enjoy, and we hope you loved it !

**This recipe and photos were created by Antonia Kati and published on cookthepicture.com.

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