Step 1

Heat the oven to 450 degrees. Bring a large pot of salted water to a boil.

Step 2

In a 9' x 13' baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.

Step 3

Cook the pasta in the boiling water until just shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.

Step 4

Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes.

Step 5

Add the cream cheese and pasta water and stir until smooth.

Step 6

Stir in the wilted greens, half the mozzarella and half the feta until combined.

Step 7

Stir in the pasta until combined.

Step 8

Transfer the pasta to the baking dish, then top with remaining mozzarella and feta.

Step 9

Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes.