1Preheat the oven to 375°F. Grease a 9-inch by 13-inch baking dish.
2In a large pot of boiling, salted water, cook the pasta to al dente according to package directions. It’s best if the pasta is slightly undercooked. Drain.
3In a frying pan over medium heat, warm a drizzle of olive oil. Add the spinach and a sprinkle of salt and cook, stirring, until wilted. Transfer to a colander and press out all of the liquid. Chop coarsely.
4In a large mixing bowl, stir together the feta, crème fraîche, and yogurt. Add the spinach and stir to combine, then stir in the pasta. Season with black pepper and pour into the prepared baking dish. Sprinkle evenly with the Parmesan.
5Bake until warmed through and bubbly, about 30 minutes. Serve right away.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.