Get ready to experience the best flavors of Mediterranean cuisine in this Spanakopita Greek Pasta recipe! It's a great twist on the classic spinach pie. It mixes fresh spinach, tangy feta, and bright lemon. This creates a creamy sauce that coats every strand of this Mediterranean pasta dish.
This comforting Mediterranean meal is topped with a crispy, lemony panko crunch. It comes together in under 30 minutes. Enjoy a weeknight dinner that feels special.
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🗝️ Recipe's key points
- This Greek-inspired pasta captures the beloved flavor of spanakopita without any fuss. You get the classic taste of spinach, dill, and feta in a comforting pasta dish that's far easier than making pastry.
- The creamy, luxurious sauce is perfectly balanced. The rich cream and feta cheese are brightened by fresh lemon juice and dill, creating a sauce that is indulgent while fresh.
- This vegetarian Mediterranean pasta delivers fantastic texture in every single bite. You will love the creamy pasta with the crunchy, lemony panko topping. The sweet peas add a nice touch for a satisfying meal.
This crowd-pleasing Spanakopita pasta brings the essence of a Greek classic to the dinner table with minimal effort!
🛒 Ingredients
This is an overview of the Mediterranean pasta ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Scallions – Provides a softer, sweeter, and greener onion flavor than a regular onion.
- Panko breadcrumbs – Toasted until golden brown, they add a tasty crunch to the top of this Greek-inspired pasta. Toast the panko in butter for a richer flavor.
- Kosher salt – Balances and enhances the flavors in this spanakopita pasta.
- Extra-virgin olive oil – Used to toast the panko and saute the scallions.
- Lemon and lemon zest – Adds a brightness, cutting through the richness of the creamy cheese sauce.
- Tagliatelle pasta – This is my favorite type of pasta for this Mediterranean recipe. However, you can use any pasta you like.
- Baby spinach – I always choose fresh spinach instead of frozen. Frozen spinach can taste a bit more bitter and less flavorful.
- Garlic – Always use freshly freshly minced garlic where possible for the best depth of flavor.
- Crushed red pepper – For a lovely kick of heat. Feel free to increase this or add in cayenne pepper for a spicier version.
- Nutmeg – A delicious warmth which pairs beautifully with the other flavors of this spinach lemon feta pasta.
- Feta cheese – I like to use feta in brine. It is moister, more flavorful, and melts better than dry crumbled feta.
- Chicken stock – A good choice of liquid for this easy creamy pasta recipe, adding flavor and sufficient moisture.
- Heavy cream – For added decadence and luxurious consistency in the sauce.
- Peas – Frozen sweet peas stand up against the heat so that they don't turn mushy. Make sure to only add them towards the end of the cook.
- Fresh dill – For added freshness.
🗒 Instructions
This is an overview of the Mediterranean tagliatelle pasta with lemon and feta instructions. Full instructions are in the recipe card at the bottom of the page.
- Bring a large pot of salted water to a boil over high. While the water heats, slice scallions, separating the white, pale green, and dark green parts. Set aside.
- Heat the panko, salt, and 1 ½ tablespoons of oil in a small skillet over low. Cook, stirring constantly, until the panko is toasted and golden brown (about 4 minutes). Transfer to a small bowl; stir in lemon zest, and set aside.
- Cook the pasta according to the package directions and blanch the spinach during the final minute. Drain the pasta and spinach, reserving ½ cup of cooking water.
- Heat the remaining oil in a large Dutch oven over medium.
- Add white and pale green scallions and garlic. Stir often, until softened (about 3 minutes). Add crushed red pepper and nutmeg. Cook and stir until fragrant (about 15 seconds).
- Add feta, chicken stock, and cream to Dutch oven, and bring to a simmer over medium-high.
- Simmer, stirring occasionally, until slightly thickened and sauce lightly coats the back of a spoon (about 2 minutes).
- Add pasta-spinach mixture and peas. Cook, stirring constantly, until sauce coats pasta - 1 to 2 minutes.
- Remove from heat, and stir in dark green scallion parts, dill, and lemon juice.
- Add reserved pasta water, 2 tablespoons at a time, if needed to thin sauce to desired consistency.
- Divide pasta evenly among 4 bowls, and sprinkle with reserved panko mixture.
🥫 Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream to revive the sauce.
You can freeze the Greek Pasta, but it is best enjoyed fresh. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat with a splash of cream or broth.
📚 Variations
- Type of pasta: You can replace the tagliatelle with tube-shaped pasta. Good options include rigatoni, penne, or ziti. Choose any pasta that lets the sauce stick well.
- Lighter sauce: Skip the heavy cream. Use reserved pasta water, Greek yogurt, or olive oil. This will give you a lighter sauce with a creamy texture.
- Protein boost: Add shredded chicken, shrimp, or flaked salmon to the vegetarian Mediterranean pasta. Chickpeas is another good source of non-meat protein that could be added too.
- Spicy: The crushed red pepper is mild. To add some heat to this spinach pasta with feta, try mixing in cayenne pepper or red chili flakes in the sauce.
- Thinner sauce: If you want a thinner sauce, add more reserved pasta water. Do this one tablespoon at a time until it’s the right thickness.
- Gluten-free: Use gluten-free panko and gluten-free pasta to cater to food allergies.
- Add-ins: Halved cherry or grape tomatoes, kalamata olives, bell pepper, or mushrooms would be delicious additions to this spanakopita pasta.
👩🏻🍳 Tips
- Don't forget to save some pasta water. It adds flavor to this recipe. It also helps if you need to change the cheese sauce's thickness.
- Only cook the pasta until al dente. The pasta will continue to cook when combined in the Dutch oven with the sauce and rest of the ingredients. This way, you avoid mushy pasta.
- Blanching baby spinach in the pot of boiling pasta water is a great way to keep its flavor. It also saves you from boiling another pot of water just for the spinach. Only add the spinach during the final minute of the pasta cooking, or it will be overly soft.
- Separating the white, light green, and dark green parts of the scallions may seem like a small detail. However, it greatly affects the final flavor and texture of this dish. It creates different layers of flavor. It also makes sure that all parts of the scallion are cooked just right.
- Only add the peas in the final minutes of cooking to prevent them from turning mushy. Use frozen peas so that they retain some texture and withstand the heat.
- The sauce will thicken quickly off the heat, so aim for a slightly looser consistency in the pan than you desire on the plate. For a perfectly creamy result, err on the side of undercooking the sauce.
🤔 FAQs
Spanakopita Pasta is a creamy dish inspired by Mediterranean flavors. It mixes spinach, lemon, and feta, which are found in the classic Greek spinach pie. This tasty combination is tossed with pasta, like tagliatelle or tube pasta such as Pastitsio. It's quick, easy, and full of fresh flavor.
Absolutely! While tagliatelle adds a rich texture, tube-shaped pasta like rigatoni, penne, or ziti works beautifully too. Just choose a pasta that holds onto the creamy spinach and feta sauce.
Yes! You can cook the pasta and sauce separately, then combine and reheat when ready to serve. Add a splash of pasta water or cream when reheating to keep it creamy.
It's vegetarian-friendly. It's made with spinach, lemon, and feta for bold flavor without meat. Look for cheese that's made from plant-based ingredients. Vegetable broth can also be used as a substitute for the chicken broth. If you'd like more protein, you can add gilled chicken, shrimp, or chickpeas.
Definitely! You can use a little reserved pasta water, Greek yogurt, or even olive oil to create a lighter sauce while keeping that creamy texture.
📗 Related Recipes
Sometimes less is more, which is why I feel that simple pasta dishes are seriously underrated! If you want a tasty pasta dish that isn't too meaty, try these delicious options. You can also enjoy spanakopita pasta
- 4-Ingredient Boursin Pasta - Transform a block of Boursin cheese and cherry tomatoes into an effortlessly rich and creamy pasta sauce with just a trip to the oven.
- Pasta Primavera - Celebrate spring with a pasta dish brimming with fresh greens. Roasted asparagus delivers deep, caramelized notes, while sautéed leeks and spinach add a tender, savory layer, all brought together with a touch of cheese.
- Gorgonzola Pasta - This one-pan wonder features a creamy, tangy Gorgonzola sauce paired with the sweet crunch of softened apples and the savory depth of aromatic onions for a perfect balance of flavors and textures.
- Mediterranean Chickpea Salad - This is a delicious salad that's light in calories yet packed with flavor. It's a wonderful addition for added protein.
🍽 What to serve with Spanakopita Pasta
Enjoy this easy weeknight Mediterranean pasta dinner with a slice of Focaccia Pugliese to soak up any remaining sauce, Roasted Zucchini Stuffed with Parmesan Garlic Breadcrumbs as an extra boost of veggies, or Baked Chicken Breast for a well-balanced meal.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Pasta pot – For cooking the pasta and blanching the spinach.
- Small skillet – Specifically used to toast the panko.
- Chef's knife – For easy and precise preparation of the scallions and garlic.
- Cutting board – A must-have flat surface for all your ingredient preparations.
- Liquid measuring cup – For accurate measurements of the broth, pasta water, heavy cream, and lemon juice.
- Dry measuring spoon – For precise measuring of spices and seasonings.
- Dry measuring cup – To ensure accurate measurement of larger quantity ingredients, such as feta and frozen peas.
📞 Chiacchierata (chat)
Ecco – so there you have it, Spanakopita Greek Pasta, all the Mediterranean flavors we love in a cozy ciotola (bowl) of creamy pasta. Whether you use tagliatelle or another pasta shape, it's a dish that feels special yet comes together in no time.
If you love spinach, lemon, and feta as much as we do, this recipe is going to be your new weeknight bestie. Creamy, zesty, and full of flavor without fuss—exactly how dinner should be.
Every bite of this Greek pasta takes me straight to the sun-soaked shore of the Mediterranean—without leaving my cucina (kitchen). Simple, fresh, and bursting with flavor, it's the kind of meal that makes dinnertime feel like a mini-vacation.
Pour yourself a glass of crisp white wine, grab a forchetta (fork), and buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Spanakopita Pasta
Equipment Needed
Ingredients
- 4 scallions sliced (about 1 ¼ cups)
- ½ cup panko
- ¼ teaspoon kosher salt
- ¼ cup plus 1 ½ tablespoons extra-virgin olive oil, divided
- ½ teaspoon grated lemon zest
- 1 12-ounce package tagliatelle pasta
- 1 10-ounce package fresh baby spinach
- 5 large garlic cloves finely chopped (about 2 tablespoons)
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon grated nutmeg
- 6 ounces feta cheese crumbled (about 1 ½ cups)
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup frozen sweet peas
- ¼ cup chopped fresh dill
- 1 tablespoon fresh lemon juice
Instructions
- Bring a large pot of salted water to a boil over high.
- While water comes to a boil, slice scallions, separating the white, pale green, and dark green parts of scallions; set aside.
- Heat panko, salt, and 1 ½ tablespoons oil in a small skillet over low. Cook, stirring constantly, until panko is toasted and golden brown, about 4 minutes. Transfer panko mixture to a small bowl; stir in lemon zest. Set aside until ready to use.
- Add pasta to boiling water. Cook it according to the package directions for al dente. Stir in spinach by the handful during the last minute of cooking.
- Heat the remaining ¼ cup of oil in a large Dutch oven over medium heat. Add white and pale green scallions and garlic; cook, stirring often, until softened, about 3 minutes. Add crushed red pepper and nutmeg; cook, stirring constantly, until fragrant, about 15 seconds.
- Add feta, chicken stock, and cream to Dutch oven, and bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly thickened and sauce lightly coats the back of a spoon, about 2 minutes.
- Add pasta-spinach mixture and peas; cook, stirring constantly, until sauce coats pasta, 1 to 2 minutes.
- Remove from heat, and stir in dark green scallion parts, dill, and lemon juice. Add reserved pasta water, 2 tablespoons at a time, if needed to thin sauce to desired consistency.
- Divide pasta evenly among 4 bowls, and sprinkle evenly with reserved panko mixture.
Notes
Nutrition
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Marisa Franca
This creamy pasta is fresh, light, and so Mediterranean in flavor. We love Spanakopita, but I don't always have the time to make it. This easy recipe gives me all of the flavor without the fuss.