Spanakopita 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.
