Pasta, Feta and Kalamata

1 lb flat egg noodles
1/2 lb feta cheese, crumbled (goat or sheep best)
2 eggs, beaten
1 c fresh or frozen peas
1/4 c Kalamata olives
1 t dried, or 2 T fresh oregano
salt and freshly ground pepper to taste
1/2 c grated Parmesan

Cook egg noodles and set aside.  Set over to 475 degrees.  Grease a 9 x 13 inch pan with olive oil   In a large bowl, mix the other ingredients together.  Pour into the baking dish.  Top with a little more grated cheese and bake for 10 to 15 minutes, until set.  Make sure it doesn’t burn!

adapted from a magazine clipping – recipe by Julie Rosenfeld

Pasta Olives Feta front
Pasta Olives Feta back


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