Spanako-Pasta

I made this last night and quite enjoyed it.  It tastes a lot like Spanakopita (greek phyllo pastries filled with a feta and spinach mixture).  Mike thought it was "okay as a side dish", but his theory is that if it doesn't contain some type of meat, it's not a real dinner!  

Spanako-Pasta (from Taste of Home Healthy Cooking Magazine)

• 4-1/2 cups uncooked whole wheat spiral pasta
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3/4 cup reduced-sodium chicken broth or vegetable broth
• 3/4 cup fat-free milk - I used 2% because that's all I had
  
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 2 ounces reduced-fat cream cheese
• 2 tablespoons lemon juice
• 2 tablespoons snipped fresh dill
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Dash cayenne pepper
• 3/4 cup crumbled feta cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup liquid. Toss pasta with spinach mixture, adding some of the reserved pasta liquid if needed. Sprinkle with feta cheese. 

Yield: 4 servings.