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4.9 from 384 votes

Spanakopita Pasta (Spinach and Feta Pasta)

Spanakopita Pasta is bursting with yummy Greek flavors- spinach, feta, lemon, + dill are the stars of this easy 20 minute recipe, made with eggs like carbonara!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 484 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Cook pasta according to directions in heavily salted water until one minute BEFORE it's al dente.
  2. Meanwhile, melt two tablespoons of the butter in a large deep skillet or pot.
  3. Add the three sliced green onions (white and green parts) and sauté over medium heat in the melted butter until softened (about 1 minute)
  4. 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)
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • To use fresh spinach, add it to the skillet according to the directions and cook until wilted and most of the liquid has evaporated. You can use whole baby spinach leaves or chopped mature spinach for this.
  • You can use other greens, such as kale, instead of spinach. Chop it up really finely and cook it for a bit longer so it's very tender. Arugula would work nicely as well.
  • I found this recipe didn't need any added salt, since the feta is salty and the cooking water from the pasta is as well.
  • If you don't have eggs, just leave them out. Add the pasta water to the skillet as directed, and add the feta, lemon zest, pepper, and dill directly to the pasta, stirring to melt all together.
  • You can use olive oil instead of butter, if you prefer.
  • Feta substitutions: goat cheese, queso fresco, and cotija cheese are similar to feta and can be used as a substitute.

Nutrition Information

Calories 484kcal (24%) Carbohydrates 49g (16%) Protein 20g (40%) Fat 24g (37%) Saturated Fat 14g (70%) Cholesterol 150mg (50%) Sodium 675mg (28%) Potassium 524mg (15%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 10937IU (219%) Vitamin C 9mg (10%) Calcium 360mg (36%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 484

% 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.