Greek Skillet Florentine

Makes 4 Servings


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