Spanakopita Pasta (Spinach and Feta Pasta)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
Greek
Spanakopita Pasta (Spinach and Feta Pasta)
Description
Spanakopita Pasta draws inspiration from the classic Greek spinach and feta pie but adapts those flavors into a creamy pasta. It starts with cooking spaghetti until just before al dente, then sautéing green onions and frozen or fresh spinach in butter until wilted and most liquids evaporate. A mixture of eggs, crumbled feta, dill or other fresh herbs, black pepper, and lemon zest is prepared separately.
The hot pasta is added to the spinach and onion sauté, then combined with the egg and feta mix along with reserved pasta water. Cooking gently over medium heat allows the eggs to set slightly, coating the pasta with a silky sauce enriched by the creamy feta and brightened by herbs and lemon. The texture is creamy, with the slight firmness of pasta and tender wilted greens.
This dish can be served with an optional drizzle of olive oil and additional fresh herbs for garnish. It works well as a main vegetarian meal or a side. It also accommodates substitutions like goat cheese for feta or kale for spinach, making it adaptable to available ingredients.
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. spinach or fresh- see notes, frozen
- 2 egg
- 6 oz. feta cheese crumbled
- 1/4 cup dill and/or other herbs, such as mint, oregano, or parsley, chopped, fresh
- 1/4 teaspoon black pepper
- lemon juice and zest of one
- kosher salt
- olive oil for serving, optional, extra-virgin, extra
- Herb for serving, optional, extra-virgin, extra
Instructions
- Cook pasta according to directions in heavily salted water until one minute BEFORE it's al dente.
- Meanwhile, melt two tablespoons of the butter in a large deep skillet or pot.
- Add the three sliced green onions (white and green parts) and sauté over medium heat in the melted butter until softened (about 1 minute)
- Add the frozen spinach to the skillet with the onions. Sauté until completely defrosted and most of the liquid has completely evaporated (about 3 minutes)
- Meanwhile, in a small bowl, mix together the chopped fresh dill or other herbs (1/4 cup), the eggs (2), lemon zest, about half of the crumbled feta, and 1/4 teaspoon black pepper.
- When the pasta has finished cooking to almost al dente, reserve 2 cups of the cooking water and add the pasta to the skillet with the spinach.
- Continuing to cook over medium heat, add the feta, egg, and dill mixture to the skillet, as well as 1/2 cup of the pasta water. Stir to coat, and continue stirring, until the egg has cooked and covered every part of the pasta. If the sauce seems too thick or the pasta seems too dry, add it more pasta water 1/4 cup at a time (you'll probably need about 1 cup pasta water total). The pasta will finish cooking in this liquid and the sauce will thicken up- this will likely take about 3-5 minutes.
- When the sauce has thickened and the pasta has completely finished cooking, turn off the heat and stir in the remaining two tablespoons of butter and the lemon juice until butter has melted. Top with remaining crumbled feta, extra fresh dill, olive oil, and season to taste.
Notes
- When using fresh spinach, cook until wilted and most liquid evaporates before assembling.
- Other greens like finely chopped kale or arugula can substitute spinach; adjust cooking time so greens become tender.
- The saltiness from feta and pasta cooking water usually negates the need for added salt.
- If eggs are unavailable, omit them and stir feta, lemon zest, and herbs directly into the pasta with pasta water.
- Butter can be replaced with olive oil according to preference.
- Feta can be substituted with similar crumbly cheeses like goat cheese, queso fresco, or cotija.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 150mg | 50% |
| Sodium | 675mg | 28% |
| Potassium | 524mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 10937IU | 219% |
| Vitamin C | 9mg | 10% |
| Calcium | 360mg | 36% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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