Save This Greek spanakopita pasta transforms the beloved flavors of traditional Greek spinach pie into a comforting pasta dish that combines creamy feta sauce with fresh herbs and a delightful phyllo crunch. The contrast between the tender pasta and crispy phyllo creates an unforgettable texture experience that elevates this dish far beyond ordinary pasta night fare.
I first created this recipe when trying to satisfy both my pasta-loving husband and my Greek food obsession. The phyllo topping was a last-minute inspiration that turned out to be the element everyone raves about when I serve this at dinner parties.
Ingredients
- Pasta: 12 oz penne or rigatoni pasta the ridges help capture the creamy sauce beautifully
- Spinach: 1 lb fresh spinach choose vibrant dark green leaves with no yellowing
- Onion: 1 small yellow onion finely chopped for a sweet aromatic base
- Garlic: 3 cloves garlic minced fresh garlic provides much better flavor than pre-minced
- Feta Cheese: 9 oz feta cheese authentic Greek feta made from sheep milk offers the best flavor
- Ricotta Cheese: 1/2 cup ricotta cheese adds creaminess and mellows the sharp feta
- Dill: 1/2 cup fresh dill chopped the distinctive herb that gives this dish its Greek character
- Parsley: 1/4 cup fresh parsley chopped adds brightness and color
- Phyllo Pastry: 4 sheets phyllo pastry look for frozen phyllo in the dessert section defrost overnight
- Olive Oil or Butter: 2 tbsp olive oil or melted butter for brushing phyllo use high quality extra virgin
- Nutmeg: 1/2 tsp ground nutmeg freshly grated if possible for optimal flavor
- Lemon: Lemon zest and juice adds brightness and cuts through the richness
Instructions
- Prepare the phyllo crisp:
- Preheat your oven to 375°F and lay out your phyllo sheets on a clean surface. Working quickly to prevent drying brush each sheet lightly but thoroughly with olive oil or melted butter. Stack the sheets on top of each other creating four oiled layers. Using a sharp knife cut into strips or rough shards approximately 2 inches in size. Transfer to a baking sheet and sprinkle with sesame seeds if using. Bake for 8 to 10 minutes watching carefully as they can burn quickly. The phyllo should be golden brown and crisp throughout. Allow to cool completely they will crisp up further as they cool.
- Cook the pasta:
- Bring a large pot of water to a rolling boil and add a generous amount of salt about 1 tablespoon. Add the pasta and cook according to package directions until al dente usually 9 to 11 minutes. Before draining reserve 1/2 cup of the starchy pasta water this will help create a silky sauce. Drain the pasta but do not rinse to preserve the starchy exterior that helps the sauce adhere.
- Create the spinach base:
- While the pasta cooks heat 2 tablespoons of olive oil in a large deep skillet over medium heat. Add the chopped onion and sauté until soft and translucent about 4 minutes. Add the minced garlic and cook for just 30 seconds until fragrant being careful not to burn it. If using fresh spinach add it to the pan in batches allowing each addition to wilt down before adding more. If using frozen thawed spinach add it all at once and warm through for 3 to 4 minutes stirring occasionally. The mixture should be relatively dry not watery.
- Build the herbal flavor:
- Once the spinach has wilted add the sliced green onions fresh dill and parsley to the pan. Stir well to incorporate the herbs throughout the spinach mixture. Sprinkle in the ground nutmeg which pairs beautifully with spinach and season with salt and freshly ground black pepper. Remove the pan from heat to preserve the bright green color and fresh herb flavors.
- Create the creamy sauce:
- In a large bowl combine the crumbled feta cheese ricotta cheese and milk or half and half. Add the lemon zest and juice then mix until mostly smooth. Some small feta chunks are fine and add texture to the final dish. This mixture should be creamy but thick enough to coat the back of a spoon.
- Combine and finish:
- Add the hot drained pasta directly to the bowl with the cheese mixture. The residual heat helps melt the cheese creating a creamy sauce. Add the spinach herb mixture and toss everything together gently but thoroughly. If the sauce seems too thick gradually add some of the reserved pasta water a tablespoon at a time until you reach your desired consistency. Taste and adjust seasonings if needed.
Save You Must Know
- High in calcium from the combination of feta and spinach
- Can be prepared partially ahead of time just add phyllo crisps right before serving
- Excellent source of iron and vitamin K from the spinach
- Vegetarian friendly but incredibly satisfying
The feta cheese is truly the heart of this dish. I always splurge on authentic Greek feta made from sheep's milk rather than cow's milk versions. The difference in flavor is remarkable with traditional feta offering a tangy complexity that transforms this pasta from good to extraordinary. My Greek grandmother would insist on nothing less.
Storage Tips
This pasta dish is best enjoyed fresh as the phyllo crisps will soften when stored. If you anticipate leftovers separate the phyllo garnish and store it in an airtight container at room temperature where it will stay crisp for up to 2 days.
Store the pasta portion in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or water to revive the creamy sauce and warm gently over medium-low heat stirring frequently to prevent scorching.
For a make-ahead strategy prepare the pasta dish completely but bake the phyllo crisps just before serving to ensure maximum crunch.
Ingredient Substitutions
No phyllo pastry? Try using panko breadcrumbs toasted with olive oil and herbs for a similar crunchy topping.
Spinach can be replaced with other leafy greens like Swiss chard or kale. If using kale remove the tough stems and increase cooking time by 2-3 minutes to ensure tenderness.
For a dairy-free version substitute the feta with firm tofu crumbled and marinated in lemon juice and olive oil. Replace ricotta with cashew cream and use plant-based milk.
Fresh herbs are ideal but if unavailable use 1 tablespoon dried dill and 2 teaspoons dried parsley instead of the fresh amounts.
Serving Suggestions
This Greek pasta makes a complete meal on its own but pairs beautifully with a simple Greek salad of tomatoes cucumbers olives and a light vinaigrette.
For a more substantial dinner serve alongside grilled lemon chicken or garlic shrimp skewers.
A glass of crisp white wine like Greek Assyrtiko or Sauvignon Blanc complements the creamy tanginess of the dish perfectly.
For a beautiful presentation serve family-style in a large shallow bowl with the phyllo crisps artfully arranged on top and a sprinkle of fresh herbs.
Cultural Context
Spanakopita is a traditional Greek savory pie made with spinach feta and phyllo dough that dates back centuries. This pasta version honors those classic flavors while creating something new and accessible for modern cooks.
In Greek cuisine the combination of spinach and feta is beloved and features prominently in many dishes beyond spanakopita. The addition of dill and lemon reflects authentic Greek flavor profiles.
The use of phyllo dough a paper-thin pastry is a hallmark of many Mediterranean and Middle Eastern cuisines. Working with it can be intimidating for beginners but this recipe offers an easier approach by simply creating crisps rather than requiring precise folding techniques.
Save Pro Tips
- Allow phyllo dough to thaw completely in the refrigerator overnight for best results. Working with partially frozen phyllo leads to tearing and frustration.
- When wilting fresh spinach don't be alarmed by the volume. One pound will cook down dramatically to about 1-2 cups.
- For maximum creaminess prepare the cheese sauce in a food processor or blender for an ultra-smooth texture.
This dish requires careful attention to the phyllo crisping stage to achieve the perfect texture. Ensure all components are properly seasoned before combining for a truly authentic Greek flavor experience.
Recipe FAQ
- → What pasta shapes work best for this dish?
Penne or rigatoni are ideal for catching the creamy spinach sauce, but any short, sturdy pasta works well.
- → Can I use frozen spinach?
Yes, thaw and squeeze dry before using; it blends smoothly with the feta and herbs for a velvety sauce.
- → How do I keep the phyllo crisp?
Bake phyllo just before serving, and add as a topping at the last moment to maintain maximum crunch.
- → Is the dish suitable for vegetarians?
Yes, all ingredients are vegetarian. To ensure butter and cheeses are truly vegetarian, check product labels.
- → Can other greens be substituted for spinach?
Chard or kale make great alternatives, adding unique flavors and textures to the finished pasta.