Spanakopita Pasta (Spinach and Feta Pasta) Recipe
A vibrant and creamy Spanakopita Pasta combining the flavors of spinach, feta, fresh herbs, and lemon, inspired by the classic Greek spanakopita pie. This dish uses simple ingredients cooked together in one skillet, creating a luscious, cheesy egg-based sauce that coats perfectly cooked pasta for a quick and comforting meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Pasta and Vegetables
- 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)
Dairy and Eggs
- 4 tablespoons butter, divided
- 2 eggs
- 6 oz. feta cheese, crumbled
Herbs and Seasonings
- 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
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil and cook the pasta according to package directions until one minute before al dente. Reserve 2 cups of pasta cooking water before draining.
- Sauté Onions: In a large deep skillet or pot, melt 2 tablespoons of butter over medium heat. Add the sliced green onions and sauté until softened, about 1 minute.
- Cook Spinach: Add the frozen spinach to the skillet with the onions. Sauté together until the spinach is completely defrosted and most of the liquid has evaporated, about 3 minutes. If using fresh spinach, cook until wilted and liquid has mostly evaporated.
- Prepare Herb-Egg Mixture: In a small bowl, whisk together the 2 eggs, chopped fresh dill or other herbs, lemon zest, half of the crumbled feta cheese, and black pepper.
- Combine Pasta and Vegetables: Add the nearly al dente pasta to the skillet with the spinach and onions. Stir to combine.
- Create Sauce: Over medium heat, pour in the egg, feta, and herb mixture along with 1/2 cup of reserved pasta water. Stir constantly to coat all the pasta and allow the egg to cook into a creamy sauce, about 3-5 minutes. Add additional pasta water 1/4 cup at a time as needed to loosen the sauce, up to about 1 cup total.
- Finish Dish: Once the sauce has thickened and the pasta is fully cooked, turn off the heat. Stir in the remaining 2 tablespoons of butter and the lemon juice until the butter melts and the sauce is silky.
- Serve: Top with the remaining crumbled feta, extra fresh herbs, a drizzle of olive oil, and adjust seasoning to taste.
Notes
- When using fresh spinach, add it according to the directions and cook until wilted and most of the liquid has evaporated. Whole baby spinach or chopped mature spinach both work well.
- Other greens such as finely chopped kale or arugula can substitute for spinach, but kale should be cooked longer until very tender.
- No additional salt is usually needed because the feta cheese and salted pasta water provide sufficient seasoning.
- Using whole wheat or regular pasta can adjust the nutritional profile based on preference.
Keywords: Spanakopita pasta, spinach feta pasta, Greek pasta recipe, creamy spinach pasta, easy vegetarian pasta
