Spanakopita Pasta (Spinach and Feta Pasta) Recipe
A creamy and flavorful Spanakopita Pasta combining tender spinach, tangy feta cheese, fresh herbs, and lemon zest. This inspired dish replicates the classic Greek spanakopita flavors in a simple, comforting pasta skillet meal perfect for a quick weeknight dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Pasta
- 8 oz. spaghetti (or any other pasta shape, regular or whole wheat)
Vegetables & Herbs
- 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
Dairy & Eggs
- 4 tablespoons butter (divided)
- 2 eggs
- 6 oz. feta cheese (crumbled)
Seasonings
- 1/4 teaspoon black pepper
- kosher salt
- extra-virgin olive oil and extra herbs for serving (optional)
Instructions
- Cook Pasta: Boil the pasta in heavily salted water following package directions, but stop cooking one minute before it reaches al dente to ensure it finishes cooking with the sauce.
- Sauté Onions: Melt 2 tablespoons of butter in a large deep skillet or pot over medium heat. Add thinly sliced green onions and sauté for about 1 minute until softened.
- Add Spinach: Add frozen spinach to the skillet with onions and sauté until completely defrosted and most liquid has evaporated, about 3 minutes.
- Prepare Herb Mixture: In a small bowl, combine chopped fresh dill or other herbs, eggs, lemon zest, half of the crumbled feta, and black pepper. Mix well.
- Combine Pasta and Spinach: Drain pasta reserving 2 cups of pasta water. Add pasta to the skillet with the spinach.
- Add Egg and Cheese Mixture: Over medium heat, add the herb-egg-feta mixture along with 1/2 cup of the reserved pasta water to the skillet. Stir continuously to coat the pasta. Keep stirring until the egg cooks through and forms a creamy sauce.
- Adjust Sauce Consistency: If the sauce is too thick, add more pasta water 1/4 cup at a time, up to 1 cup total, allowing the pasta to cook fully and the sauce to thicken for about 3-5 minutes.
- Finish the Dish: Turn off heat and stir in remaining 2 tablespoons of butter and lemon juice until butter melts and incorporates. Serve topped with remaining feta, extra dill, and a drizzle of olive oil. Season with salt to taste.
Notes
- Use fresh spinach instead of frozen by sautéing it until wilted and excess water evaporates.
- Feel free to substitute or add fresh herbs like mint, oregano, or parsley to customize the flavor.
- Reserve pasta water is key to creating a creamy texture without cream.
- This dish is best enjoyed immediately for the creamiest texture.
