One-Pot Spaghetti with Greek Tea, Feta, and Kalamata Olives
This one-pot spaghetti with Greek tea, feta, and kalamata olives is full of great, fresh Mediterranean flavor and makes for an easy weeknight meal!
Yield: 4 servings
  • 3 sprigs Greek mountain tea (or green tea)
  • 2 bay leaves
  • 8 oz spaghetti, broken in half
  • 1 onion, thinly sliced
  • 1 lb cherry tomatoes, halved
  • 3½ cups water
  • 1 tbsp oregano leaves
  • 2 tsp grated lemon peel
  • 1½ tsp garlic powder
  • 1 tsp salt
  • 6 oz baby spinach
  • 4 oz feta cheese, crumbled
  • ½ cup pitted kalamata olives, sliced
  • 2 tbsp fresh lemon juice
  1. Break the tea stems into smaller pieces if super long. Put the tea and the bay leaves in a cheesecloth or coffee filter, and tie shut.
  2. In a large pot, combine the cheesecloth bundle, spaghetti, onion, cherry tomatoes, water, oregano, lemon peel, garlic powder, and salt. Bring to a boil and cook for 10-12 minutes, or until pasta is tender and liquid has almost entirely evaporated, stirring frequently.
  3. While still warm, add the spinach, feta, olives, and lemon juice, and toss to combine.
Adapted from McCormick
Recipe by Joanne Eats Well With Others at