Greek Skillet Florentine

Makes 4 Servings


  • 1 8-ounce package (about 2 cups) elbow macaroni
  • 1/2 lb lean ground beef
  • 1/2 cup onion, chopped
  • 1 medium clove garlic, minced
  • 2 tsp. chopped fresh oregano or 1 tsp. dried oregano leaves, crushed
  • 1 can (1 1/2 cups) condensed tomato sauce
  • Pinch of crushed red pepper flakes
  • 1/2 cup milk
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1-1/2 cups  Feta cheese, crumbled


Prepare elbow macaroni according to package directions; drain.

In 10-inch skillet over medium heat, sauté beef, onion, garlic and oregano until beef is browned and onion is tender.

Stir in macaroni and remaining ingredients. Heat through, stirring occasionally.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.