Name: Spanakopita Pasta (Spinach and Feta Pasta) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 8 oz. spaghetti or any other pasta shape, regular or whole wheat; 3 green onions, white and green parts, thinly sliced; 12-16 oz. frozen spinach or fresh spinach (see notes); 4 tablespoons butter, divided; 2 eggs; 6 oz. feta cheese, crumbled; 1/4 cup chopped fresh dill and/or other herbs such as mint, oregano, or parsley; 1/4 teaspoon black pepper; juice and zest of one lemon; Kosher salt (optional, see notes); Extra-virgin olive oil and extra herbs for serving, optional

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Introduction

Spanakopita Pasta is a delightful twist on the classic Greek spinach and feta pie, transformed into a creamy, comforting pasta dish. Combining tender spinach, tangy feta, and fresh herbs, this recipe offers a quick and flavorful meal perfect for any weeknight.

A white plate holds a small pile of thin spaghetti noodles mixed with finely chopped green herbs that look like spinach and dill, giving the dish a fresh green color throughout. The noodles are lightly coated with a green sauce or oil, creating a glossy texture. Scattered on and around the pasta are small pieces of crumbly white cheese, adding a mild contrast in texture and color. The pasta is centered on the plate, with a few green herb sprigs and cheese crumbs resting on the white marbled surface beneath. A blurred yellow lemon is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. spaghetti or any other pasta shape, regular or whole wheat
4 tablespoons butter, divided
3 green onions, white and green parts, thinly sliced
12-16 oz. frozen spinach or fresh
2 eggs
6 oz. feta cheese, crumbled
1/4 cup chopped fresh dill and/or other herbs such as mint, oregano, or parsley
1/4 teaspoon black pepper
Juice and zest of one lemon
Kosher salt
Extra-virgin olive oil and extra herbs for serving (optional)

Instructions

Step 1: Cook the pasta in heavily salted water according to package directions until one minute before it reaches al dente. Reserve 2 cups of the cooking water before draining.
Step 2: While the pasta cooks, melt 2 tablespoons of butter in a large deep skillet or pot over medium heat. Add the sliced green onions and sauté for about 1 minute until softened.
Step 3: Add the frozen spinach to the skillet with the onions and cook until fully defrosted and most of the liquid has evaporated, about 3 minutes. If using fresh spinach, add it and cook until wilted and liquid evaporates.
Step 4: In a small bowl, whisk together the eggs, lemon zest, half of the crumbled feta, chopped herbs, and black pepper.
Step 5: Add the pasta to the skillet with the spinach and set over medium heat. Pour in the egg, feta, and herb mixture along with 1/2 cup of the reserved pasta water. Stir continuously to coat the pasta and cook the eggs, adding more pasta water 1/4 cup at a time if the sauce feels too thick or dry. The sauce should thicken and the pasta finish cooking in about 3 to 5 minutes.
Step 6: Once the sauce has thickened and the pasta is fully cooked, remove from heat. Stir in the remaining 2 tablespoons of butter and lemon juice until the butter melts completely.
Step 7: Serve topped with the remaining crumbled feta, extra fresh herbs, a drizzle of olive oil, and additional seasoning if needed.

Tips & Variations

For a different green, substitute kale or arugula; chop finely and cook until very tender for best results.
If using fresh spinach, make sure to cook it down well to avoid excess liquid in the sauce.
No need to add salt to the pasta water or dish since feta and pasta water provide enough seasoning.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened too much.

How to Serve

A white plate holds a mound of thin spaghetti pasta mixed with finely chopped green herbs and vegetables, giving the dish a fresh green tint with hints of yellow from the pasta. Crumbled white cheese is sprinkled over and around the pasta, adding texture and contrast. In the background, there is another white plate with more pasta and slices of bright yellow lemon. Fresh green herbs and spring onions are scattered on a white marbled surface surrounding the plate. A spoon is placed on the left side of the plate. The overall setting is bright and fresh, showing a healthy and herb-filled pasta dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Just cook it in the skillet until wilted and most of the liquid evaporates before adding the pasta.

Is this dish vegetarian?

Yes, this recipe contains no meat and is suitable for vegetarians. For a vegan version, you would need to replace the eggs and feta with plant-based alternatives.