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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/spanakopita-pasta-recipe/