Spanakopita Pasta Recipe

Introduction

Spanakopita pasta brings the beloved flavors of the classic Greek spinach pie into a simple, creamy pasta dish. This recipe combines spinach, feta, fresh herbs, and lemon for a bright, comforting meal that’s easy to prepare any night of the week.

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 – see notes)
• 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

1. Step 1: Cook the pasta in heavily salted water according to package directions until it is one minute before al dente. Reserve 2 cups of the cooking water before draining.
2. Step 2: While the pasta cooks, melt 2 tablespoons of butter in a large deep skillet or pot over medium heat.
3. Step 3: Add the thinly sliced green onions to the melted butter and sauté for about 1 minute until softened.
4. Step 4: Add the frozen spinach to the skillet and cook, stirring occasionally, until it is fully defrosted and most of the liquid has evaporated, about 3 minutes.
5. Step 5: In a small bowl, whisk together the eggs, lemon zest, 1/4 cup chopped fresh dill (or your choice of herbs), half of the crumbled feta, and black pepper.
6. Step 6: Add the drained pasta to the skillet with the spinach and onions, keeping the heat at medium.
7. Step 7: Pour the egg, feta, and herb mixture into the skillet, then add 1/2 cup of the reserved pasta water. Stir continuously to coat the pasta as the egg cooks, forming a creamy sauce. Gradually add more pasta water (about 1 cup total) as needed to achieve a smooth consistency. Cook for 3-5 minutes until the pasta is fully cooked and the sauce has thickened.
8. Step 8: Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and the lemon juice until the butter melts. Garnish with the remaining feta, extra fresh dill, a drizzle of olive oil, and season with salt to taste before serving.

Tips & Variations

• For a fresher taste, use fresh spinach instead of frozen; simply sauté it longer to wilt completely and remove excess moisture.
• Try substituting or mixing in other fresh herbs like mint, oregano, or parsley to customize the flavor.
• If you prefer a richer sauce, add a splash of cream or a spoonful of Greek yogurt when stirring in the eggs and feta.
• Use whole wheat or gluten-free pasta to accommodate dietary preferences.

Storage

Store any 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 restore creaminess and prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Make sure to sauté it until fully wilted and most moisture evaporates before adding the pasta to prevent excess water in the dish.

Is this recipe suitable for vegetarians?

Absolutely. This recipe contains no meat and relies on eggs and feta cheese for richness and protein, making it suitable for vegetarians.

Spanakopita Pasta Recipe

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★★★★★

4.9 from 122 reviews

A creamy and flavorful Spanakopita-inspired pasta dish combining tender spinach, tangy feta, fresh dill, and lemon zest all tossed with spaghetti and finished with butter for a luscious finish. This recipe delivers the classic Greek flavors of spanakopita in an easy skillet pasta form perfect for weeknight dinners.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

Scale 1x2x3x

Pasta and Main Ingredients

• 8 oz. spaghetti (or any other pasta shape, regular or whole wheat)
• 12–16 oz. frozen spinach (or fresh spinach – see notes)
• 6 oz. feta cheese, crumbled
• 2 eggs

Vegetables and Herbs

• 3 green onions (white and green parts), thinly sliced
• 1/4 cup chopped fresh dill (and/or other herbs like mint, oregano, or parsley)
• Juice and zest of one lemon

Fats and Seasonings

• 4 tablespoons butter (divided)
• Kosher salt, to taste
• 1/4 teaspoon black pepper
• Extra-virgin olive oil (optional, for serving)
• Extra fresh herbs (optional, for serving)

Instructions

1. Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions, but remove it one minute before it reaches al dente. Reserve 2 cups of the pasta cooking water before draining the pasta.
2. Sauté Onions: While pasta cooks, melt 2 tablespoons of butter in a large deep skillet or pot over medium heat. Add the sliced green onions and sauté until softened, about 1 minute.
3. Cook Spinach: Add the frozen spinach to the skillet with the onions. Sauté until the spinach is fully defrosted and most of the liquid has evaporated, about 3 minutes.
4. Prepare Egg and Herb Mixture: In a small bowl, combine the chopped dill (or other selected herbs), eggs, lemon zest, half of the crumbled feta, and black pepper. Mix well to combine.
5. Add Pasta to Spinach: Add the reserved pasta and 1/2 cup of the reserved pasta cooking water to the skillet with the spinach. Stir to combine and continue cooking over medium heat.
6. Incorporate Egg Mixture: Pour the egg and feta mixture into the skillet. Stir continuously to coat the pasta evenly. The egg will cook in the sauce while thickening it. If the sauce is too thick or the pasta seems dry, add the remaining pasta water a little at a time (approximately 1 cup total) until desired consistency is reached. This will take about 3-5 minutes.
7. Finish the Sauce: Once the sauce has thickened and the pasta is fully cooked, remove the skillet from heat. Stir in the remaining 2 tablespoons of butter and the lemon juice until the butter fully melts and blends into the sauce.
8. Serve: Transfer pasta to serving plates. Top with the remaining crumbled feta, additional fresh dill or herbs, and a drizzle of extra-virgin olive oil if desired. Season with more salt and pepper to taste.

Notes

• You can use fresh spinach instead of frozen; if using fresh, sauté it until wilted and liquid evaporates before adding pasta.
• Adjust pasta water quantity to achieve a creamy sauce consistency without it becoming watery.
• This dish is best served immediately to enjoy the creamy texture and fresh flavors.

Keywords: Spanakopita Pasta, Greek pasta recipe, spinach feta pasta, creamy pasta, lemon dill pasta, easy weeknight dinner