I turned bold Greek flavors of spinach, feta, lemon and dill into a playful 20-minute Spanakopita Pasta that doubles as a creamy Feta Pasta riff using eggs like carbonara.

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I can’t help grinning when I make Spanakopasta, it hits a weird sweet spot between lazy weeknight food and something totally Greek. I toss thawed spinach with tangy crumbled feta and let the flavors kind of collide, bright and a little salty, and you end up with something that reminds me of Feta Pasta but wilder.

I keep wanting to call it a Spinach And Feta remix, because it borrows that classic vibe but sings its own tune. I promise it looks fancier than it is, people keep assuming it took all day, and thats the fun part.

Ingredients

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Pasta: Mostly carbs for quick energy, not much fiber unless you choose whole wheat.
Spinach: Packed with vitamin A, iron and fiber, gives bright green freshness to pasta.
Feta: Crumbly salty cheese, good protein and calcium, adds tang and kinda creamy bites.
Eggs: Bind everything, add protein and creaminess, make the sauce thick and silky.
Lemon: Brightens the whole dish with acidity, adds citrus zing not sweetness.
Olive oil: Healthy monounsaturated fats that carry flavor, add smooth mouthfeel and shine.
Onion and garlic: Onion and garlic bring savory depth, aromatics and a little natural sweetness.
Parmesan: Salty umami boost, nutty and sharp, little goes a long way for depth.
Butter (optional): Optional butter gives extra silkiness and rounded flavor, but not necessary.

Ingredient Quantities

12 oz dried pasta (penne, rigatoni or spaghetti)

2 tbsp extra virgin olive oil

1 small yellow onion

3 cloves garlic

10 oz frozen chopped spinach, thawed and squeezed dry

2 large eggs plus 1 large egg yolk

4 oz crumbled feta (about 1 cup)

1/2 cup freshly grated Parmesan or Pecorino Romano

zest and juice of 1 lemon

2 tbsp chopped fresh dill

2 tbsp chopped fresh parsley

Kosher salt and freshly ground black pepper, to taste

1/4 tsp red pepper flakes, optional

1 tbsp unsalted butter, optional

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 to 10 minutes depending on the shape, reserving about 1 cup of the hot pasta water before draining.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes, then add minced garlic and cook 30 to 45 seconds more.

3. Add the well squeezed dry frozen spinach to the skillet and cook 2 to 3 minutes to warm through, pressing out any extra moisture as you go. Season with kosher salt, lots of black pepper and the red pepper flakes if using.

4. In a medium bowl whisk together the 2 whole eggs and 1 yolk until smooth. Stir in the crumbled feta, grated Parmesan or Pecorino, lemon zest and lemon juice, chopped dill and parsley, and another pinch of salt and pepper.

5. Add the drained hot pasta to the skillet with the spinach, toss to combine, then remove the pan from the heat so it’s off heat.

6. Temper the egg mixture by whisking in 2 to 4 tablespoons of the reserved hot pasta water so it loosens up, then immediately pour the egg and cheese mixture over the hot pasta and toss or stir vigorously. Keep tossing and add more of the reserved pasta water, a splash at a time, until the sauce is silky and coats the pasta. Move fast so the eggs make a creamy sauce and do not scramble.

7. Taste and adjust seasoning with more salt, pepper or lemon juice if it needs brightness. If you like a richer finish stir in the optional tablespoon of butter until melted and glossy.

8. Serve right away with extra grated Parmesan, a little extra crumbled feta if you want, and a sprinkle more fresh dill or parsley. It’s best eaten hot and creamy, so don’t let it sit too long.

Equipment Needed

1. Large pot for boiling the pasta and for reserving the hot pasta water
2. Large skillet, nonstick or stainless, for sautéing the onion, garlic and spinach
3. Colander to drain the pasta
4. Medium mixing bowl for whisking eggs and mixing the cheeses, lemon and herbs
5. Whisk to beat and temper the eggs
6. Tongs or a long fork for tossing the pasta with the sauce
7. Microplane or fine grater for lemon zest and Parmesan
8. Chef knife and cutting board for the onion, herbs and lemon
9. Measuring cups and spoons, plus a wooden spoon or silicone spatula to press the spinach and stir

FAQ

Can I use fresh spinach instead of frozen? Yes. Use about 10 to 12 ounces fresh, roughly chop and sauté with the onion until fully wilted, then squeeze out as much liquid as you can so the sauce doesnt get watery.

What if I dont want to use eggs or need a vegan version? Eggs give the dish its silky, slightly custardy texture. For vegetarian but egg free try 1 cup ricotta stirred in at the end. For vegan blend 1 cup silken tofu with lemon juice and 2 tablespoons nutritional yeast, then fold it in, you may need extra salt.

How do I stop the eggs from scrambling when I mix them with the hot pasta? Temper the eggs first by whisking a few tablespoons of hot pasta water into them, then toss that mixture with the pasta off the heat and stir quickly. Use residual heat only, not a roaring burner, and add more pasta water little by little until creamy.

Which pasta shape is best? Any will work. Tubes like penne or rigatoni grab the spinach and feta well, but spaghetti is great if you want something lighter. Just cook to al dente so it holds up when you toss with the egg mixture.

Can I make this ahead and how do I reheat it? You can make it ahead and refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat with a splash of water or milk to revive the creaminess, stirring often. Freezing is not ideal because the eggs and spinach change texture.

Want to change it up or add protein? Go for it. Stir in cooked chicken or crispy prosciutto, toss with toasted pine nuts, or add a handful of sun dried tomatoes. If you like it richer add a few tablespoons of cream or extra ricotta when tossing.

Spanakopita Pasta (Spanakopasta!) Recipe Substitutions and Variations

Pasta: Swap the dried penne or rigatoni for gluten free penne made from rice or corn, or try chickpea pasta for more protein, just watch the cooking time cause it varies.
Frozen spinach: Use about 6 to 8 cups fresh baby spinach, sauté until wilted and squeeze out excess moisture, or use chopped swiss chard or blanched kale if you want a heartier green.
Feta and hard cheese: Replace the feta with tangy goat cheese or ricotta salata for a creamier less salty bite; if you dont have Parmesan use Pecorino style cheeses like aged Asiago or manchego.
Eggs: For an egg free version use 1/2 cup heavy cream or 3/4 cup full fat Greek yogurt to make the sauce creamy, or for a vegan swap try 3 tablespoons aquafaba per egg, texture will be a bit different.

Pro Tips

1) Make the spinach truly dry. Wring it out in a clean towel or squeeze it between paper towels until it’s almost bone dry, or else you’ll water down the sauce and make the eggs more likely to scramble. If it still feels moist toss it back in the hot pan for a minute to evaporate the rest.

2) Save lots of pasta water and temper the eggs. Keep about a cup, but start by whisking just 2 to 4 tablespoons of the hot water into the egg mixture to loosen it, then add more bit by bit while you toss. Do the egg step off the heat and toss fast so you get a silky sauce instead of scrambled bits.

3) Use freshly grated hard cheese and finger-crumbled feta. Pre-grating the Parmesan or Pecorino means it melts smoother, and breaking the feta by hand helps it disperse without big clumps. Taste before salting since both cheeses are salty, and add lemon juice if it needs life.

4) Finish hot and serve right away. Stirring in a tablespoon of cold butter at the end makes the sauce glossy and richer, but don’t let the pasta sit because it will thicken and get gluey. A last sprinkle of fresh herbs just before serving keeps the flavors bright and the dish looking fresh.

Spanakopita Pasta (Spanakopasta!) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I turned bold Greek flavors of spinach, feta, lemon and dill into a playful 20-minute Spanakopita Pasta that doubles as a creamy Feta Pasta riff using eggs like carbonara.

Servings

servings

Calories

570

kcal

Equipment: 1. Large pot for boiling the pasta and for reserving the hot pasta water
2. Large skillet, nonstick or stainless, for sautéing the onion, garlic and spinach
3. Colander to drain the pasta
4. Medium mixing bowl for whisking eggs and mixing the cheeses, lemon and herbs
5. Whisk to beat and temper the eggs
6. Tongs or a long fork for tossing the pasta with the sauce
7. Microplane or fine grater for lemon zest and Parmesan
8. Chef knife and cutting board for the onion, herbs and lemon
9. Measuring cups and spoons, plus a wooden spoon or silicone spatula to press the spinach and stir

Ingredients

12 oz dried pasta (penne, rigatoni or spaghetti)
2 tbsp extra virgin olive oil
1 small yellow onion
3 cloves garlic
10 oz frozen chopped spinach, thawed and squeezed dry
2 large eggs plus 1 large egg yolk
4 oz crumbled feta (about 1 cup)
1/2 cup freshly grated Parmesan or Pecorino Romano
zest and juice of 1 lemon
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes, optional
1 tbsp unsalted butter, optional

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 to 10 minutes depending on the shape, reserving about 1 cup of the hot pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 4 to 5 minutes, then add minced garlic and cook 30 to 45 seconds more.
Add the well squeezed dry frozen spinach to the skillet and cook 2 to 3 minutes to warm through, pressing out any extra moisture as you go. Season with kosher salt, lots of black pepper and the red pepper flakes if using.
In a medium bowl whisk together the 2 whole eggs and 1 yolk until smooth. Stir in the crumbled feta, grated Parmesan or Pecorino, lemon zest and lemon juice, chopped dill and parsley, and another pinch of salt and pepper.
Add the drained hot pasta to the skillet with the spinach, toss to combine, then remove the pan from the heat so it's off heat.
Temper the egg mixture by whisking in 2 to 4 tablespoons of the reserved hot pasta water so it loosens up, then immediately pour the egg and cheese mixture over the hot pasta and toss or stir vigorously. Keep tossing and add more of the reserved pasta water, a splash at a time, until the sauce is silky and coats the pasta. Move fast so the eggs make a creamy sauce and do not scramble.
Taste and adjust seasoning with more salt, pepper or lemon juice if it needs brightness. If you like a richer finish stir in the optional tablespoon of butter until melted and glossy.
Serve right away with extra grated Parmesan, a little extra crumbled feta if you want, and a sprinkle more fresh dill or parsley. It's best eaten hot and creamy, so don't let it sit too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.