If you love the flaky, flavorful bites of classic Greek spanakopita but want something quicker and easier to whip up after a busy day, this Spanakopita Pasta (Spinach and Feta Pasta) Recipe is your new best friend. It captures all those bright, tangy, and savory elements of spanakopita filling, transformed into a creamy, luscious pasta dish that’s perfect for a comforting weeknight dinner or a delightful lunch. The marriage of tender spinach, tangy feta, fresh herbs, and a dreamy sauce that clings to every forkful makes this recipe utterly irresistible and unbelievably simple to prepare.
Ingredients You’ll Need
The magic of this Spanakopita Pasta (Spinach and Feta Pasta) Recipe lies in its simplicity and the vibrant freshness of its ingredients. Each component plays a starring role in building the perfect balance of flavor and texture, from the creamy feta to the bright lemon zest that adds that signature Greek twist.
- 8 oz. spaghetti: The ideal pasta shape to hold the creamy spinach and feta sauce.
- 4 tablespoons butter (divided): Provides richness and smoothness to the sauce.
- 3 green onions (white and green parts, thinly sliced): Adds a mild onion flavor with a hint of freshness.
- 12-16 oz. frozen spinach: Convenient and packed with vibrant green goodness – fresh spinach can work too!
- 2 eggs: The secret to creating a silky, custardy sauce that binds everything together.
- 6 oz. feta cheese (crumbled): Gives the dish its iconic tangy and salty flavor.
- 1/4 cup chopped fresh dill: Brings an herby brightness that lifts the entire dish, with optional mint, oregano, or parsley for extra flair.
- 1/4 teaspoon black pepper: Adds just the right hint of warmth.
- Juice and zest of one lemon: Provides zingy acidity that balances the richness beautifully.
- Kosher salt: To season perfectly at every step.
- Extra-virgin olive oil and extra herbs (for serving, optional): For drizzling and garnishing to add a fresh finish.
How to Make Spanakopita Pasta (Spinach and Feta Pasta) Recipe
Step 1: Cook the Pasta Just Right
Start by bringing a big pot of heavily salted water to a boil. Cook your spaghetti according to the package instructions but be sure to pull it off the heat just one minute BEFORE it’s al dente. This is key because your pasta will finish cooking in the sauce later, soaking up all those wonderful flavors without becoming mushy.
Step 2: Sauté the Aromatics
While the pasta cooks, melt two tablespoons of butter in a large deep skillet or pot over medium heat. Toss in the thinly sliced green onions and cook until softened, about one minute, releasing their gentle onion sweetness that’s so crucial for the recipe.
Step 3: Defrost and Cook the Spinach
Add the frozen spinach right to the skillet with the green onions. Cook it down until it’s completely defrosted and most of the liquid has evaporated, about three minutes. This ensures your pasta won’t be watery and concentrates the spinach’s earthy flavor.
Step 4: Prepare the Feta and Herb Mixture
In a small bowl, whisk together chopped dill (and any other herbs you like), eggs, lemon zest, half of the crumbled feta, and black pepper. This mixture is the soul of the sauce and will turn silky smooth once combined with the hot pasta and cooking water.
Step 5: Combine Pasta and Spinach
Reserve two cups of your pasta cooking water, then drain the pasta and add it directly into the skillet with the spinach and green onions. This step integrates the ingredients, setting the stage for the sauce to coat every strand perfectly.
Step 6: Create the Creamy Sauce
Over medium heat, pour in the feta and egg mixture along with 1/2 cup of the reserved pasta water. Stir constantly to coat all the pasta. The residual heat cooks the eggs gently, turning the mixture into a silky sauce. If it feels thick or dry, add more pasta water in small increments until it reaches a creamy consistency. This process usually takes about 3 to 5 minutes and is where the magic happens!
Step 7: Finish with Butter and Lemon
Once the sauce is thickened and pasta is perfectly cooked, remove the skillet from heat. Stir in the remaining butter and fresh lemon juice until the butter melts, adding richness and a fresh citrusy brightness. Top with the rest of the crumbled feta, a drizzle of olive oil, and extra herbs if you like, for a dish that looks as beautiful as it tastes.
How to Serve Spanakopita Pasta (Spinach and Feta Pasta) Recipe
Garnishes
Finishing your Spanakopita Pasta with a sprinkle of fresh dill or parsley adds that herbaceous pop that makes every forkful vibrant. A dusting of additional crumbled feta and a drizzle of fruity extra-virgin olive oil elevate the dish further, giving it a glossy, inviting look and an extra layer of flavor. Don’t shy away from lemon wedges on the side for those who want a little extra citrus zing!
Side Dishes
This Spanakopita Pasta pairs wonderfully with a simple Greek salad featuring ripe tomatoes, cucumber, olives, and red onions tossed in a lemony vinaigrette. You could also serve it alongside warm pita bread or crusty artisan bread to soak up that luscious sauce. For a protein boost, try grilled chicken or lamb skewers to complement the Mediterranean flavors.
Creative Ways to Present
For a fun twist, you can bake the Spanakopita Pasta in a casserole dish topped with extra feta and breadcrumbs until golden and bubbly for a comforting, crispy-crust experience. Alternatively, serve it chilled as a pasta salad at room temperature with an extra sprinkle of fresh herbs. The flexibility of this dish keeps it interesting meal after meal.
Make Ahead and Storage
Storing Leftovers
Spanakopita Pasta keeps beautifully in an airtight container in the refrigerator for up to three days. Because of the eggs in the sauce, it’s best enjoyed fresh or soon after cooking, but proper storage helps maintain the flavors and prevents the pasta from drying out.
Freezing
Although you can freeze this pasta, the texture may change slightly upon thawing because of the creamy egg sauce. To freeze, cool the pasta completely, then place it in a freezer-safe container. It can be frozen for up to one month. When thawing, do so overnight in the fridge for best results.
Reheating
To reheat, gently warm the Spanakopita Pasta on the stovetop over low heat, stirring often and adding a splash of water or olive oil to restore creaminess. Microwave reheating is also fine—just cover loosely and heat in short bursts to avoid overcooking. This dish tastes almost as good the next day!
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it until wilted and all excess moisture evaporates before adding to the pasta. This will ensure your sauce is not watery and the flavor stays vibrant.
What type of pasta works best for this recipe?
Spaghetti is classic, but feel free to use any pasta shape you have on hand. Twists, shells, or penne also work wonderfully because they hold onto the creamy sauce beautifully.
Is this recipe suitable for vegetarians?
Yes, it’s vegetarian-friendly as it contains no meat or fish. Just be sure your feta cheese is made with vegetarian rennet if that’s a concern for you.
Can I make this dish vegan?
To make it vegan, you’d need to replace the feta with a plant-based cheese, omit the eggs, and use a vegan butter substitute. However, the eggs are central to the creamy texture, so results will differ from the traditional version.
How can I store leftovers without losing flavor?
Store leftovers in an airtight container in the refrigerator. When reheating, add a little olive oil or a splash of water to revive the sauce and stir gently to bring back the creamy texture and flavor.
Final Thoughts
I cannot recommend this Spanakopita Pasta (Spinach and Feta Pasta) Recipe enough for anyone craving the comforting taste of Greek flavors in a quick, satisfying meal. It’s a delicious way to get your greens, enjoy tangy feta, and savor the fresh, herby notes that make Greek food so beloved worldwide. Once you try it, I’m sure it will become a go-to recipe you reach for again and again!
PrintSpanakopita Pasta (Spinach and Feta Pasta) Recipe
A creamy and flavorful Spanakopita Pasta that combines tender spaghetti with sautéed spinach, green onions, and a rich mixture of feta, eggs, and fresh herbs. Inspired by the classic Greek spanakopita, this quick and easy skillet dish brings all the beloved flavors of the traditional pie into a comforting pasta form, perfect for a delicious weeknight meal.
- 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
Pastas and Liquids
- 8 oz. spaghetti (or any other pasta shape, regular or whole wheat)
- 2 cups reserved pasta cooking water (divided as needed)
- Juice and zest of one lemon
- Extra-virgin olive oil (optional, for serving)
Dairy and Eggs
- 4 tablespoons butter (divided)
- 2 eggs
- 6 oz. feta cheese (crumbled, divided)
Vegetables and Herbs
- 3 green onions (white and green parts, thinly sliced)
- 12–16 oz. frozen spinach (or fresh spinach, see notes)
- 1/4 cup chopped fresh dill (and/or other herbs such as mint, oregano, or parsley)
Seasonings
- 1/4 teaspoon black pepper
- Kosher salt (to heavily salt pasta cooking water and to taste in dish)
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until it is one minute before al dente, ensuring the pasta will finish cooking in the sauce later.
- Sauté Onions: While the pasta cooks, melt 2 tablespoons of butter in a large deep skillet or pot over medium heat. Add the sliced green onions (both white and green parts) and sauté for about 1 minute until softened and fragrant.
- Add Spinach: Add the frozen spinach to the skillet with the onions. Sauté for about 3 minutes until thawed, heated through, and most of the liquid has evaporated from the spinach mixture.
- Mix Egg and Feta Mixture: In a small bowl, combine the chopped fresh dill (or other herbs), eggs, lemon zest, half of the crumbled feta cheese, and black pepper. Stir thoroughly to incorporate all the ingredients.
- Reserve Pasta Water and Combine Pasta with Spinach: When pasta is nearly done, reserve 2 cups of the pasta cooking water. Drain the pasta and add it to the skillet with the spinach and onions.
- Create the Sauce: Over medium heat, add the egg, feta, and herb mixture to the skillet along with 1/2 cup of the reserved pasta water. Stir continuously to coat the pasta. Continue stirring and cooking for 3-5 minutes, allowing the egg to cook through and create a creamy sauce that envelops the pasta. If the sauce is too thick or dry, add more pasta water in 1/4 cup increments until the desired consistency is reached (likely about 1 cup total).
- Finish the Dish: 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 fresh lemon juice until the butter melts and the sauce is glossy. Taste and adjust seasoning with salt as needed.
- Serve and Garnish: Plate the pasta and top with the remaining crumbled feta, additional fresh dill or herbs, and a drizzle of extra-virgin olive oil if desired. Serve immediately for best flavor and texture.
Notes
- Using frozen spinach is convenient, but fresh spinach can also be used. If using fresh, roughly chop and sauté until wilted and liquid has evaporated.
- Sautéing the spinach and onions ensures excess moisture cooks off, preventing the pasta from becoming soggy.
- Reserving pasta water is key to creating a silky sauce that binds well to the pasta.
- Add pasta water gradually to adjust sauce thickness to your preference.
- This dish is best eaten fresh but can be stored refrigerated and gently reheated with a splash of water or olive oil to loosen the sauce.
