Print

Spanakopita Pasta (Spanakopasta!) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

A delicious, creamy Spanakopita-inspired pasta combining tender spinach, feta cheese, fresh herbs, and lemon zest, all tossed with perfectly cooked spaghetti and finished with a rich butter sauce.

Ingredients

Pasta and Spinach

  • 8 oz. spaghetti or any other pasta shape, regular or whole wheat
  • 12-16 oz. frozen spinach or fresh spinach

Sauté and Sauce Ingredients

  • 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)

Instructions

  1. Cook Pasta: Cook pasta according to package directions in heavily salted water until it’s one minute before al dente. Reserve 2 cups of the cooking water before draining.
  2. Sauté Green Onions: While pasta cooks, melt 2 tablespoons of butter in a large deep skillet or pot over medium heat. Add sliced green onions and sauté until softened, about 1 minute.
  3. Cook Spinach: Add frozen spinach to the skillet with onions and sauté until completely defrosted and most of the liquid evaporates, about 3 minutes. If using fresh spinach, cook until wilted and liquid mostly evaporated.
  4. Prepare Egg and Herb Mixture: In a small bowl, combine chopped dill or other herbs, eggs, lemon zest, half of the crumbled feta, and black pepper. Mix well.
  5. Combine Pasta and Spinach: Add the nearly al dente pasta to the skillet with the spinach. Stir to combine.
  6. Create the Sauce: Over medium heat, add the egg, feta, and herb mixture along with 1/2 cup of reserved pasta water to the skillet. Stir continuously to coat the pasta evenly. Continue stirring until the egg cooks and forms a creamy sauce coating every strand, about 3-5 minutes. Add more pasta water in 1/4 cup increments if sauce is too thick, up to about 1 cup total.
  7. Finish the Dish: Turn off heat and stir in the remaining 2 tablespoons of butter and the lemon juice until butter melts and blends into the sauce. Adjust seasoning with kosher salt if needed.
  8. Serve: Top with remaining crumbled feta, extra fresh herbs, a drizzle of olive oil if desired, and serve immediately.

Notes

  • For fresh spinach, cook until wilted and most liquid is evaporated. You can use whole baby leaves or chopped mature spinach.
  • Kale or arugula can replace spinach; chop finely and cook longer for tenderness.
  • Salt may not be needed because feta and pasta water provide enough seasoning.
  • If eggs are not available, omit them and add feta, lemon zest, pepper, and dill directly to the pasta with pasta water, stirring to combine.
  • Butter can be substituted with olive oil if preferred.
  • Feta alternatives include goat cheese, queso fresco, or cotija cheese.

Find it online: https://flavorspath.com/spanakopita-pasta-spanakopasta-recipe/