Spanakopita Pasta
If you love the flavors of classic Greek spanakopita, you’re going to be obsessed with this Spanakopita Pasta. It’s creamy, lemony, loaded with spinach and feta, and topped with crispy herbed breadcrumbs for the perfect crunch. All the bright Mediterranean flavors we love, turned into a quick and easy weeknight pasta dinner.
We first made this when we were craving spanakopita but didn’t have the time (or patience!) to work with phyllo dough. And honestly? This version has become our go-to. It’s lighter, faster, and still gives us that spinach-and-feta magic in every bite.
If you enjoy fresh, flavor-packed dinners like this, you’ll also love our chicken cowboy butter pasta, pasta with artichokes, and pasta alla vodka. They’re all simple meals that feel a little special without a ton of effort.
Table of contents
Why You’ll Love This Recipe
- Big Mediterranean Flavor: Spinach, feta, lemon, and oregano bring classic Greek-inspired taste to every forkful.
- Quick & Easy: Ready in about 30 minutes from start to finish.
- Creamy Without Being Heavy: Greek yogurt and a splash of cream create a light, tangy sauce.
- Perfect Texture: Creamy pasta topped with crispy golden breadcrumbs = the best contrast.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe starts with your favorite pasta as the base. Fresh spinach cooks down with olive oil, onion, garlic, oregano, nutmeg, and a hint of red pepper flakes for warmth. Lemon zest and juice brighten everything up and give it that signature spanakopita flavor. Greek yogurt, heavy cream, and cornstarch create a silky, tangy sauce that clings beautifully to the pasta. It’s all finished with crumbled feta, grated Parmesan, fresh parsley, and crispy toasted panko breadcrumbs for crunch.
Variations
- Add Protein: Grilled chicken or sautéed shrimp makes this a heartier meal.
- Make It Vegetarian: toss in artichoke hearts or sun-dried tomatoes for extra Mediterranean flair.
- Use Whole Wheat Pasta: For a little extra fiber and nutty flavor.
- Make It Spicier: Increase the red pepper flakes for more heat.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Sauté onion in olive oil until softened.
- Add garlic, spinach, seasonings, lemon zest, and juice; cook until spinach wilts.
- Whisk together Greek yogurt, heavy cream, and cornstarch.
- Stir the yogurt mixture into the spinach mixture.
- Add cooked pasta and toss, using reserved pasta water if needed.
- Toast breadcrumbs with olive oil, oregano, and salt until golden. Plate pasta and top with feta, Parmesan, parsley, and crispy breadcrumbs.
Expert Tips
- Salt your pasta water well. It’s your first layer of flavor.
- Don’t overcook the spinach; it only needs a few minutes to wilt.
- Add pasta water slowly to loosen the sauce without making it watery.
- Toast breadcrumbs until deeply golden for maximum crunch and flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! Just thaw it completely and squeeze out as much moisture as possible before adding it to the pan.
Short pasta like penne, rotini, or shells works great because the sauce clings to it beautifully.
It’s best served fresh, but you can prep the spinach mixture ahead and toss with freshly cooked pasta when ready to serve.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Spanakopita Pasta
Equipment
- large pot
- Colander
- large skillet or saute pan
- small skillet
- Small mixing bowl
- Whisk
- wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Microplane or zester
- Knife
- Cutting board
Ingredients
Pasta
- 16 ounces pasta of choice
- 3 tablespoons olive oil
- ½ small onion finely chopped
- 3 garlic cloves minced
- 6 cups fresh spinach roughly chopped
- ½ teaspoon dried oregano
- ½ teaspoon ground nutmeg
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
- ½ cup Greek yogurt
- ¼ cup heavy cream
- 1 tablespoon cornstarch
- ½ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
Crispy Breadcrumb Topping
- ½ cup panko bread crumbs
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions.
- Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat, heat 3 tablespoons olive oil.
- Add chopped onion and cook for about 3 minutes, until softened.
- Add garlic, chopped spinach, dried oregano, ground nutmeg, red pepper flakes (if using), salt, and black pepper.
- Stir in lemon zest and lemon juice.
- Cook for 3 to 4 minutes, until the spinach is wilted.
- In a small bowl, whisk together Greek yogurt, heavy cream, and cornstarch until smooth.
- Add the mixture to the spinach pan and stir to combine.
- Add cooked pasta to the skillet and toss to coat.
- Add a splash of reserved pasta water as needed to loosen the sauce and create a silky texture.
- In a small skillet over medium heat, add olive oil.
- Stir in panko bread crumbs, dried oregano, and salt.
- Toast for 3 to 4 minutes, stirring frequently, until golden brown and crispy. Remove from heat.
- Plate the pasta and top with crumbled feta cheese, grated Parmesan cheese, chopped fresh parsley, and toasted breadcrumbs. Serve hot.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
