Spanakopita Pasta
Spanakopita Pasta is a creamy, lemony Mediterranean-inspired dish packed with fresh spinach, feta cheese, and herbs, all tossed with tender pasta and topped with crispy toasted breadcrumbs. It’s a quick 30-minute dinner that’s light, flavorful, and perfect for busy weeknights.
Servings 4 Servings
Calories 636kcal
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.
Nutrition
Serving: 1Serving | Calories: 636kcal | Carbohydrates: 100g | Protein: 25g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 1002mg | Potassium: 660mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5005IU | Vitamin C: 19mg | Calcium: 295mg | Iron: 4mg