Step 1

In a 12-inch skillet over medium heat, heat the oil until shimmering. Add the tomatoes and cook until they begin to lose their shape, about 8 minutes. Stir in the spinach, a handful at a time, and cook, stirring occasionally, until the spinach is wilted and the tomatoes have turned into a chunky sauce, about 2 minutes.

Step 2

Meanwhile, bring a large pot of salted water to boil. Add the pasta, and cook according to the package instructions, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

Step 3

Stir 3/4 cup of the feta, the mint, lemon juice, salt and pepper into the sauce. Add the sauce to the pasta and toss to combine. Taste, and season with more salt and pepper, if needed, and, if you like, add enough of the reserved cooking water to adjust the consistency of the sauce. Sprinkle with the remaining 1/4 cup of the feta and serve hot.