Spanakopita Pasta

Greek-inspired creamy tagliatelle pasta with spinach, lemon, and feta cheese.

5 from 1 vote

A Greek-inspired twist on pasta night! Spanakopita Pasta blends spinach, lemon, and feta in a creamy sauce for a comforting Mediterranean meal. Ready in under 30 minutes, this easy recipe works with tagliatelle or tube-shaped pasta.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American-Greek, American-Mediterranean

Servings: servings

Calories: 760kcal

Author: Marisa Franca @ All Our Way

Equipment

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

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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

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.

Nutrition