Name: Spanakopita Pasta (Spinach and Feta Pasta) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 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, see notes); 1/4 cup chopped fresh dill (and/or other herbs such as mint, oregano, or parsley); juice and zest of one lemon; 4 tablespoons butter (divided); 2 eggs; 6 oz. feta cheese (crumbled); 1/4 teaspoon black pepper; kosher salt; extra-virgin olive oil and extra herbs for serving (optional)

Jump to Recipe·4 from 7 reviews

If you’re craving a dish that feels like a warm hug from your favorite Greek pastry but in a quick, comforting pasta form, this Spanakopita Pasta (Spinach and Feta Pasta) Recipe is your new best friend. It captures the essence of traditional spanakopita by layering tender spinach and tangy feta cheese over perfectly cooked pasta, all brightened with fresh herbs and a splash of lemon. This dish is a whirlwind of flavors and textures that’s both wholesome and indulgent without any fuss, perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients You’ll Need

Two white bowls sit on a white marbled surface in a side-by-side image. The left bowl holds separate layers: two bright yellow egg yolks floating on clear egg whites, fresh green chopped herbs, yellow lemon zest, and light beige dry ingredients. The right bowl shows the same contents mixed into a thick, creamy, pale yellow-green mixture with small flecks of herbs and zest throughout. A silver spoon rests inside the right bowl. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and quality of ingredients. Each item plays a vital role in building layers of flavor, from the creamy richness of butter and feta to the fresh, zesty punch of lemon and herbs. Here’s what you’ll gather to make this magic happen:

8 oz. spaghetti (or any pasta): Pick your favorite shape; whole wheat or regular both work wonderfully for a satisfying bite.
4 tablespoons butter (divided): Adds luscious creaminess and depth to the sauce.
3 green onions (thinly sliced): Brings a gentle onion flavor without overpowering the dish.
12-16 oz. frozen spinach (or fresh): The star green, packed with nutrients and flavor reminiscent of classic spanakopita.
2 eggs: These help bind the sauce to the pasta, creating a silky texture.
6 oz. feta cheese (crumbled): Provides that signature tang and crumbly richness.
1/4 cup chopped fresh dill (and/or other herbs): Fresh herbs elevate the dish’s brightness—don’t skimp here!
1/4 teaspoon black pepper: Adds just a hint of warmth and seasoning.
Juice and zest of one lemon: Injects a lively citrus note that lifts the entire dish.
Kosher salt: Essential for seasoning every layer perfectly.
Extra-virgin olive oil and extra herbs (optional): For finishing touches and extra flavor bursts.

How to Make Spanakopita Pasta (Spinach and Feta Pasta) Recipe

Step 1: Cook the Pasta

Start by cooking your pasta in heavily salted boiling water, but here’s the trick—take it off the heat just one minute before it’s perfectly al dente so it finishes cooking in the sauce later. This step ensures your pasta absorbs all those spinach and feta flavors instead of leaving them clinging to the pot.

Step 2: Sauté the Onions

While your pasta is cooking, melt two tablespoons of butter in a large skillet or pot over medium heat. Toss in the thinly sliced green onions—both white and green parts—and let them soften gently for about a minute until they release their sweet, fresh aroma.

Step 3: Add the Spinach

Next, add your frozen spinach straight to the skillet with the onions. Sauté it until it’s fully defrosted and most of the water has evaporated to avoid soggy pasta. This concentrates the spinach flavor and keeps the dish from turning watery.

Step 4: Prepare the Herb and Feta Mixture

In a small bowl, combine the fresh dill (or your chosen herbs), eggs, lemon zest, half of the crumbled feta, and black pepper. This mixture is what transforms the dish into a creamy, cohesive delight as you’ll soon stir it into the pasta.

Step 5: Combine Pasta and Spinach

Before draining your pasta, remember to reserve about two cups of the cooking water—that’s liquid gold for your sauce. Add the pasta directly into the skillet with the spinach and onions and get ready for the magic.

Step 6: Create the Sauce

Pour the egg, feta, and herb mixture over the pasta. Add half a cup of the reserved pasta water and stir vigorously over medium heat. The eggs will cook gently, coating the noodles in a silky, flavorful sauce. If it feels too thick, add pasta water a little at a time; you’ll likely need about one cup total. Continue stirring until the sauce thickens and the pasta is tender, about 3 to 5 minutes.

Step 7: Finish with Butter and Lemon

Turn off the heat and fold in the remaining butter along with fresh lemon juice until fully melted and combined. This finishing touch adds extra richness and a perfect hint of brightness, tying all the components together beautifully.

Step 8: Garnish and Serve

Top the pasta with the remaining crumbled feta, a drizzle of olive oil, and extra fresh dill for an inviting presentation and burst of fresh flavors.

How to Serve Spanakopita Pasta (Spinach and Feta Pasta) Recipe

A close-up view of a single white plate with a rounded heap of thin, spiral-shaped yellow noodles mixed with bright green chopped herbs spread evenly across them. Small white soft cheese crumbles sit on top and around the edges of the noodles. The plate rests on a surface with a white marbled texture, and fresh green herbs and a lemon are visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To take your Spanakopita Pasta (Spinach and Feta Pasta) Recipe from tasty to show-stopping, sprinkle additional fresh dill and crumbled feta on top. A light drizzle of extra-virgin olive oil adds shine and richness, while a few lemon wedges on the side welcome anyone wanting a little extra citrus zing. Fresh herbs like parsley or oregano can also add an inviting aroma and pop of green color.

Side Dishes

This pasta is satisfying enough to shine on its own, but pairing it with a crisp Greek salad or warm, crusty bread is always a winning combo. For an extra touch, roasted vegetables or a light tzatziki sauce on the side complement the flavors and keep the meal balanced and exciting.

Creative Ways to Present

Serve this pasta in shallow bowls topped with herb sprigs for a rustic, inviting look. For a crowd, arrange it in a large serving dish with colorful toppings layered on top. You can even use it as a filling for stuffed peppers or zucchinis for a playful twist on the classic flavors found in the Spanakopita Pasta (Spinach and Feta Pasta) Recipe.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, let any leftovers cool to room temperature before transferring to an airtight container. Stored properly in the fridge, your Spanakopita Pasta (Spinach and Feta Pasta) Recipe will stay fresh for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day lunch.

Freezing

If you want to keep this dish longer, freezing is a great option. Pack your cooled pasta into a freezer-safe container or zip-top bag and freeze for up to 2 months. Just know fresh herbs and the texture of the sauce may shift slightly when thawed, but it still reheats beautifully and tastes great.

Reheating

To bring your leftovers back to life, reheat gently in a skillet over low-medium heat with a splash of water or olive oil to loosen the sauce. Stir frequently to heat evenly without scrambling the eggs. You can also microwave it covered, stirring halfway through, but stovetop reheating usually preserves the creamy texture best.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach gives the dish a brighter, lighter texture. Just sauté a generous handful or two until wilted and most of the moisture has evaporated—similar to how you’d treat the frozen spinach. Adjust the quantity since fresh spinach reduces significantly when cooked.

Is this recipe vegetarian?

Yes, this Spanakopita Pasta (Spinach and Feta Pasta) Recipe is completely vegetarian as written, featuring eggs and dairy but no meat. It’s perfect for those following a lacto-ovo vegetarian diet.

Can I swap the spaghetti for another pasta shape?

Definitely! Feel free to use penne, fusilli, or farfalle—whatever pasta shape you love or have on hand. Just adjust cooking times to al dente and follow the same integration steps for the sauce.

What herbs work best if I don’t have dill?

While dill is classic, fresh parsley, mint, oregano, or even basil can add lovely complexity. Choose based on what you prefer or what matches the flavor profile you’re aiming for. Mixing herbs is also a fun way to personalize your dish.

Can I make this dish vegan?

To veganize the Spanakopita Pasta (Spinach and Feta Pasta) Recipe, substitute the butter with olive oil, replace eggs with a vegan binder such as silken tofu blended with a bit of lemon juice, and use a plant-based feta alternative. It won’t be exactly the same, but still delicious and inspiring!

Final Thoughts

There’s something so comforting and joyful about this Spanakopita Pasta (Spinach and Feta Pasta) Recipe that keeps me coming back to it time and again. It’s effortless, bursting with vibrant flavors, and a great way to bring a little Mediterranean sunshine to your table. I can’t wait for you to try it and make it your own—it truly is a delicious pasta hug you’ll want to share with everyone you love.