Name: Spanakopita Pasta (Spanakopasta!) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 8 oz. spaghetti or any other pasta shape, regular or whole wheat; 12-16 oz. frozen spinach or fresh spinach; 4 tablespoons butter, divided; 3 green onions, white and green parts, thinly sliced; 2 eggs; 6 oz. feta cheese, crumbled; 1/4 cup chopped fresh dill and/or other herbs (mint, oregano, or parsley); 1/4 teaspoon black pepper; juice and zest of one lemon; Kosher salt, to taste; extra-virgin olive oil and extra herbs for serving (optional)

Jump to Recipe· 3.8 from 12 reviews

I have to tell you, this Spanakopita Pasta (Spanakopasta!) Recipe is one of my all-time favorites when I want something comforting yet fresh and vibrant. It perfectly captures the classic flavors of Greek spanakopita, but in an easy, pasta-based dish that comes together faster than traditional spanakopita pies. The combination of creamy feta, bright lemon, tender spinach, and the silky egg-and-butter sauce makes every bite feel cozy and special. Whenever I make this, it quickly disappears from the table – it’s just that good!

Why You’ll Love This Spanakopita Pasta (Spanakopasta!) Recipe

What really draws me to this recipe is its unique flavor profile. The tangy feta cheese pairs beautifully with the earthy spinach and the fresh herbs like dill or mint, while the lemon zest and juice add a refreshing lift that brightens everything up. It’s like a little trip to the Mediterranean in a single bowl of pasta. Plus, that butter and egg sauce creates a velvety finish that wraps everything together in a way that feels indulgent but not heavy.

I also absolutely love how simple and straightforward this recipe is. You don’t have to fuss with layers of phyllo dough or complicated assembling, just a handful of ingredients and a quick sauté. I often make it on weeknights when I want something tasty but don’t want to spend too much time cooking. And it’s perfect for so many occasions – a cozy family dinner, a casual lunch with friends, or even a side dish at a larger gathering. This Spanakopita Pasta (Spanakopasta!) Recipe definitely stands out because it’s both elegant and accessible.

Ingredients You’ll Need

A large silver pan is shown in six steps of cooking thin pasta with green vegetables. The first layer shows chopped green onions spread thinly over the pan's shiny metal bottom. The second layer has a pile of cooked, chopped dark green spinach in the same pan. The third layer shows light yellow pasta noodles added on top of the spinach. The fourth layer has a chunky pale green sauce added in the center over the noodles and spinach. The fifth layer shows the noodles mixed with spinach and sauce, topped with two small squares of butter melting in the pan. The final layer shows the finished pasta dish, creamy with bright green spinach pieces and small white cheese dots sprinkled all over, with half a lemon and a spoon in the background. The pan sits on a white marbled surface in all images. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a key role in building the flavors and textures that make this dish so memorable. The pasta provides a comforting base, the butter adds richness, and the spinach brings vibrant color and earthiness. Fresh herbs like dill infuse brightness, and the feta cheese offers that signature salty tang that ties everything together.

8 oz. spaghetti or any other pasta shape: I like regular or whole wheat for extra texture and nutrition, just cook to nearly al dente.
4 tablespoons butter, divided: This adds a luscious richness and silky finish to the dish.
3 green onions, thinly sliced: Both white and green parts give fresh mild onion flavor and color contrast.
12-16 oz. frozen or fresh spinach: The star green gives the dish body and that classic spanakopita taste.
2 eggs: They create the creamy sauce that coats the pasta beautifully.
6 oz. feta cheese, crumbled: Salty, tangy, and creamy, it’s the heart of the dish.
1/4 cup chopped fresh dill (or mint, oregano, parsley): Bright herbs add a fragrant lift and authentic flair.
1/4 teaspoon black pepper: Just enough to enhance without overpowering.
Juice and zest of one lemon: Adds zest and brightness to brighten the rich flavors.
Kosher salt: To season the pasta water, ensuring pasta is flavorful.
Extra-virgin olive oil and extra herbs for serving (optional): Perfect finishing touches that add aroma and polish.

Directions

Step 1: Start by cooking your pasta in heavily salted water according to the package directions, but be sure to drain it one minute before it reaches al dente. This helps it finish cooking later with the sauce so it absorbs all those flavors.

Step 2: While the pasta cooks, melt two tablespoons of the butter in a large deep skillet or pot over medium heat. Then add the sliced green onions, both white and green parts, and sauté for about one minute until softened and fragrant.

Step 3: Add the frozen spinach directly to the skillet with the onions. Cook for about three minutes until the spinach is completely defrosted and most of the liquid has evaporated. If using fresh spinach, cook until wilted and the liquid mostly gone, about the same time.

Step 4: In a small bowl, whisk together the eggs, half of the crumbled feta, chopped fresh dill or your choice of herbs, lemon zest, and black pepper. This mixture will become the sauce that coats the pasta.

Step 5: Reserve about two cups of the pasta cooking water, then drain the pasta one minute before done and add it directly to the skillet with the spinach mixture.

Step 6: Over medium heat, add the egg, feta, and herb mixture to the pasta, along with 1/2 cup of the reserved pasta water. Stir constantly to coat the pasta evenly while the eggs gently cook. If the sauce looks too thick or the pasta seems dry, gradually add more pasta water 1/4 cup at a time, likely totaling about one cup. Keep stirring and cooking for 3 to 5 minutes until the sauce thickens and the pasta finishes cooking.

Step 7: Turn off the heat and stir in the remaining two tablespoons of butter and the lemon juice until the butter melts completely. Taste and adjust seasonings as needed.

Step 8: Serve topped with the remaining crumbled feta, extra fresh herbs, and a drizzle of olive oil if you like. The dish is ready to enjoy!

Servings and Timing

This recipe serves about 3 to 4 people generously, perfect for a family meal or sharing with friends. The prep time is quick, around 10 minutes, mainly for chopping and prepping ingredients. Cooking time clocks in at about 15 minutes, which includes the pasta cooking and making the sauce. So from start to finish, you can expect about a 25-minute total time in the kitchen. There’s no resting or cooling time needed — it’s best enjoyed immediately while warm and luscious.

How to Serve This Spanakopita Pasta (Spanakopasta!) Recipe

The image shows two white bowls on a white marbled surface. The bowl on the left has two raw eggs with bright yellow yolks resting on top of chopped green herbs, white cheese, ground black pepper, and yellow lemon zest, all arranged in separate small piles. The bowl on the right shows the same mix fully mixed into one thick, yellowish-green mixture speckled with bits of herbs and cheese, with a silver spoon partly visible inside. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Spanakopita Pasta (Spanakopasta!) Recipe, I love to pair it with light, crisp sides that balance the creamy, savory pasta. A simple Greek salad with cucumbers, tomatoes, olives, and a tangy vinaigrette complements the dish beautifully. Some warm, crusty bread on the side is also wonderful for mopping up any leftover sauce.

For garnishing, I like to sprinkle extra fresh dill or parsley on top, add a few more crumbled feta bits, and drizzle a little good-quality extra-virgin olive oil to finish. It really makes the dish feel fresh and inviting when you serve it, and the flavors pop visually and on the palate. I usually plate portions in medium-sized bowls or shallow plates, which feel homely and perfect for twirling the pasta.

This pasta pairs well with a chilled glass of Sauvignon Blanc or a light rosé, which accentuate the herbaceous and lemon notes. If you prefer a non-alcoholic option, a sparkling water infused with lemon or cucumber is refreshing and keeps the meal feeling light. I often make this dish for weeknight dinners because it feels special with minimal effort, but it’s also a hit at casual dinner parties or holiday meals where you want to give classic Greek flavors a modern, fun twist. I always recommend serving it warm so you can enjoy the silky sauce at its best.

Variations

One of my favorite things about this Spanakopita Pasta (Spanakopasta!) Recipe is how flexible it is to customize. If you want to switch up the greens, kale or arugula can work wonderfully – just chop finely and cook a bit longer to soften. You can also try fresh spinach instead of frozen for a brighter, fresher taste.

If you need a gluten-free option, swapping the pasta for a gluten-free variety is effortless, and the flavors stay just as delicious. For a vegan take, I’ve experimented by omitting the eggs and feta, and instead using a good-quality plant-based cheese and a bit of olive oil for richness, then stirring in some nutritional yeast for a hint of cheesiness. Although the texture changes, it still satisfies beautifully.

For a different flavor dimension, try adding a pinch of smoked paprika or a small amount of toasted pine nuts on top for a nutty crunch. You can even bake this pasta briefly after mixing for a casserole-style dish with a golden top. Just transfer it to an oven-safe dish, sprinkle extra feta and herbs, and bake at 350°F for 10-15 minutes until bubbly and lightly browned.

Storage and Reheating

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. I usually keep them for up to 3 days. The pasta tends to absorb the sauce as it sits, so it might be a little thicker and less creamy when refrigerated.

Freezing

You can freeze this pasta, but I recommend doing so only if you’re okay with a slight change in texture. To freeze, portion into freezer-safe containers or bags, removing as much air as possible to prevent freezer burn. It will keep well for up to 2 months. When thawed, the pasta might be a bit softer, but still tasty.

Reheating

The best way to reheat this spanakopita pasta is gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce and restore its creaminess. Microwaving sometimes makes the eggs dry or rubbery, so stovetop reheating is my go-to method to bring it back to life. Stir frequently to heat evenly, and finish with a fresh sprinkle of herbs or a little more feta for brightness.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach works beautifully in this dish. Just make sure to cook it until fully wilted and most of the liquid evaporates. Using fresh spinach will brighten the flavor and can give your pasta a slightly fresher texture.

Is it okay to leave out the eggs?

Yes! If you don’t have eggs or prefer not to use them, just omit them and add the feta, lemon zest, herbs, and pepper directly to the pasta with enough pasta water to create a sauce. The dish will be a bit less creamy but still delicious and full of flavor.

Can I substitute feta with another cheese?

Definitely. Goat cheese, queso fresco, or cotija cheese are excellent alternatives that offer a similar tangy creaminess. Choose one that melts well, and adjust the amount to taste since saltiness can vary.

What pasta shapes work best for this recipe?

I love using spaghetti, but any pasta shape you have on hand works well. Smaller shapes like penne, rigatoni, or farfalle hold the sauce beautifully and offer a nice texture. Feel free to experiment!

How can I add more protein to this dish?

Great question! Adding grilled chicken, sautéed shrimp, or chickpeas can boost the protein content. I usually toss in the protein after the spinach is cooked, letting it warm through before adding the egg and feta mixture for a complete meal.

Conclusion

If you love bold Mediterranean flavors and crave a dish that’s both comforting and fresh, I highly recommend trying this Spanakopita Pasta (Spanakopasta!) Recipe. It’s one of those gems that feels like homemade magic on a busy night or a special dish to share with loved ones. I promise once you taste it, it will become a staple in your rotation just like it is in mine!