Spanakopita Pasta

This is a brilliant and delicious idea—taking all the classic flavors of the Greek spinach and feta pie and turning it into a quick and easy pasta dish.

Here’s a recipe for Spanakopita Pasta that is creamy, tangy, and full of flavor.

Spanakopita Pasta

This dish captures the essence of the classic spanakopita—salty feta, fresh dill, lemon, and spinach—in a comforting pasta form that comes together in under 30 minutes.

Ingredients

• 12 oz (340g) pasta (long shapes like spaghetti, linguine, or short shapes like penne or fusilli work well)

• 2 tbsp olive oil

• 1 large shallot or 1/2 small yellow onion, finely chopped

• 3-4 cloves garlic, minced

• 10 oz (about 5-6 cups) fresh baby spinach

• 1 cup (8 oz) crumbled feta cheese, divided

• 1/2 cup Greek yogurt (full-fat for best results)

• 1/3 cup milk (whole or 2%) or pasta water

• 1/4 cup fresh dill, finely chopped (or 1 tbsp dried dill)

• 2 tbsp fresh parsley, chopped (optional)

• 1 tbsp fresh lemon juice (plus zest for garnish)

• 1/4 tsp nutmeg (optional, but classic in spanakopita)

• Salt and black pepper to taste

• For serving: Toasted pine nuts or chopped walnuts (optional)

Instructions

1. Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1 ½ cups of the starchy pasta water before draining. This is crucial for the sauce.

2. Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped shallot (or onion) and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. Wilt the Spinach: Add the fresh spinach to the skillet, one handful at a time, stirring until it wilts and reduces in volume. This will take about 3-5 minutes.

4. Make the Sauce: Reduce the heat to low. To the skillet with the spinach, add 3/4 of the crumbled feta, Greek yogurt, milk (or 1/2 cup of the reserved pasta water), dill, parsley, lemon juice, and nutmeg. Stir continuously until the feta begins to melt and a creamy sauce forms. If the sauce is too thick, add more pasta water or milk a splash at a time until it reaches your desired consistency.

5. Combine: Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. If the sauce is still too thick, add more of the reserved pasta water, a little at a time, until it’s silky and coats the noodles.

6. Season and Serve: Taste and season with black pepper. Be careful with salt as the feta is already very salty. Garnish with the remaining crumbled feta, a sprinkle of lemon zest, and toasted pine nuts or walnuts if using.

Tips for the Best Results:

• Don’t Skip the Pasta Water: The starchy pasta water is the secret to making a silky, emulsified sauce that clings to the noodles. It’s far better than just using plain water.

• Low Heat is Key: When adding the yogurt and feta, keep the heat very low to prevent the yogurt from curdling or separating.

• Fresh Herbs Make a Difference: Fresh dill is essential for that authentic spanakopita flavor. If you must use dried, use about 1 tablespoon.

• Add Protein: For a heartier meal, add cooked, shredded chicken or sautéed shrimp in step 4.

• Make it Lighter: You can use less feta and more Greek yogurt for a tangier, slightly lighter sauce.

Enjoy your delicious and easy twist on a Greek classic