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Three Cheese and Spinach Sauce With Olive Tapenade

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“Well, actually it's more of a paste...very thick stuff. This is a spin-off of someone else's recipe that I enjoyed, but I tweaked it so much that the private notes were no longer cutting it for me. This is useful for so many things, on pierogies,on penne, on gnocchi, on bruschetta, as a pizza topping (no need to add any other toppings at all!) or just eaten on it's own. I bet it would make a great lasagna filling, but I haven't tried that one yet. I like a lot of garlic. If you don't, please consider cutting my amount in half.”

Ingredients Nutrition


  1. Toast pine nuts over medium-high heat in dry skillet until golden brown and fragrant. Set aside.
  2. Lower heat to medium and, in same skillet, heat oil then add garlic and cook for about 30 seconds. Add pine nuts then cook about 2 minutes.
  3. Add tomatoes and spinach to skillet and cook about 3 minutes, until tomatoes begin to look as if their skins are coming off a bit.
  4. Reduce heat to medium-low, add feta and cottage cheeses, oregano, salt and pepper to skillet and stir to melt slightly and combine.
  5. Add olive tapenade to skillet, stir to combine, and allow to heat through.
  6. Apply sauce to pasta, bread, or your vehicle of choice, dust liberally with freshly grated parmesan, and serve.

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