Description
Spanakopita Pasta: A Twist on a Greek Classic
Spanakopita is a beloved Greek dish known for its savory blend of spinach, feta, and herbs, often wrapped in crispy filo dough. But what if you could enjoy all those flavors in a fraction of the time? Enter Spanakopita Pasta—combining the freshness of spinach, tangy feta, aromatic dill, and a touch of lemon, this dish brings you the comfort of a creamy pasta sauce inspired by carbonara, ready in just 20 minutes!
8 oz spaghetti (or any pasta)
4 tbsp butter, divided
3 green onions, sliced
12-16 oz frozen spinach
2 eggs
6 oz feta, crumbled
1/4 cup fresh dill
1/4 tsp black pepper
Juice & zest of 1 lemon
Directions:
1. Cook pasta until nearly al dente.
2. Sauté green onions in butter, add spinach, and cook until liquid evaporates.
3. Combine eggs, feta, dill, lemon zest, and pepper.
4. Add pasta, egg mixture, and pasta water to spinach. Cook until thickened.
5. Stir in butter and lemon juice. Top with feta.
Prep Time: 10 min
Kcal: 484 per serving
Step-by-Step Guide
1. Begin by cooking your pasta in a large pot of well-salted boiling water. Cook it until it is just 1-2 minutes shy of being al dente, as it will finish cooking in the sauce. Reserve at least 1 cup of the starchy pasta water before draining.
2. While the pasta cooks, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add the sliced green onions and sauté for 1-2 minutes until softened. Add the frozen spinach (no need to thaw completely) and cook, breaking it up, until all excess liquid has evaporated. This step is crucial for a creamy, not watery, sauce.
3. In a medium bowl, whisk the two eggs. Add the crumbled feta (reserving a little for garnish), chopped fresh dill, lemon zest, and black pepper. Mix until a thick, chunky paste forms.
4. Reduce the heat under the spinach to low. Add the drained pasta and the egg-feta mixture to the skillet. Immediately pour in about 1/2 cup of the reserved pasta water. Toss everything together continuously for 2-3 minutes. The heat from the pasta and pan will gently cook the eggs and melt the feta into a luxurious, creamy sauce. Add more pasta water if needed to reach your desired consistency.
5. Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter and the fresh lemon juice until the butter is melted and incorporated. Serve immediately, topped with the reserved feta and extra dill.
Serving Suggestions
This rich and flavorful pasta is a complete meal on its own. For a balanced dinner, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. A side of roasted cherry tomatoes or grilled lemon-herb chicken breast also makes an excellent accompaniment. Serve it warm for the best texture and flavor.
How-to Summary
To make Spanakopita Pasta: Cook pasta, reserving water. Sauté onions and spinach. Mix eggs, feta, dill, zest, and pepper. Combine pasta, egg mixture, and pasta water with the spinach over low heat, tossing to create a creamy sauce. Finish with butter and lemon juice, then garnish with feta.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes. Use about 10-12 ounces of fresh spinach. Sauté it with the green onions until completely wilted and any released liquid has cooked off.
How do I prevent the eggs from scrambling? The key is low heat. Ensure the spinach mixture is off or on very low heat before adding the egg mixture. The residual heat and constant tossing will cook the eggs smoothly into the sauce.
Can I make this dish ahead of time? It’s best served fresh. The sauce may thicken and the pasta can absorb too much liquid upon standing. If needed, reheat gently with a splash of milk or water.
What’s a good substitute for dill? Fresh mint or parsley are excellent alternatives, offering a different but still authentically Greek herbal note.
Is there a way to make this vegetarian-friendly? This recipe is naturally vegetarian. Ensure your feta and pasta are vegetarian-friendly (some cheeses use animal rennet).
Common Mistakes to Avoid
Avoid adding the egg mixture to high heat, which causes scrambling. Do not skip reserving the starchy pasta water—it’s essential for sauce consistency. Ensure all excess water is cooked out of the spinach to prevent a watery sauce. Finally, do not overcook the pasta initially, as it will become mushy when finished in the sauce.
Conclusion
Spanakopita Pasta successfully captures the iconic flavors of the traditional Greek pie in a quick, comforting, and utterly delicious weeknight meal. By following this simple method, you can create a creamy, tangy, and herbaceous dish that feels both indulgent and fresh. It’s a perfect example of how classic flavors can be reinvented for modern, fast-paced cooking without sacrificing an ounce of taste.