Spanakopita Pasta ~
Enjoy the traditional Greek flavors of spanakopita—spinach, feta, lemon, and dill—in a cozy one-pot pasta. It comes together fast and brings all the brightness and comfort of the classic dish with less effort. Serve with Baked Tomatoes and toasted pita bread.
Easy Spanakopita Pasta Recipe
As a home cook focused on plant-based and vegetarian meals for over 13 years, I’ve found that some of the most satisfying meals start with a practical need, like using up extra ingredients. After making a traditional spanakopita for a spring holiday lunch, I ended up with more feta than I needed. Rather than letting it go to waste, I wanted a new way to enjoy those familiar Greek flavors in a weeknight-friendly dinner.
This pasta brings everything together—spinach, lemon, dill, and feta—in a cozy, one-pot meal. It’s quick to pull together, full of bright flavor, and feels like something a little special without much effort.
You’re going to love this easy pasta dinner!
Ingredients for Spanakopita Pasta
You will need the following:
- Spaghetti – Any long pasta works here, but shapes like penne or rigatoni are great if you prefer something short. The sauce clings well to both.
- Butter – Adds richness and helps sauté the aromatics. No need to brown it; just melt and go.
- Yellow Onion – Adds a mellow sweetness that balances the tangy and herbaceous flavors.
- Garlic – A must-have for savory depth. Use fresh for the best flavor.
- Spinach – Fresh baby spinach wilts quickly and works best here, but thawed frozen spinach can be used in a pinch—just be sure to squeeze out the excess moisture.
- Lemon Zest – Brightens the dish and adds a touch of citrusy fragrance without overwhelming the other flavors.
- Dried Dill – Adds the familiar herby flavor found in traditional spanakopita. If using fresh dill, you’ll need to use 6 tablespoons.
- Ground Black Pepper – For seasoning and warmth. Taste and adjust at the end, especially since the feta is salty.
- Feta Cheese – The salty, tangy flavor of feta is key. Crumbled and stirred in, it melts slightly and helps form a creamy sauce.
- Lemon Juice – A little acidity at the end lifts the whole dish and balances the richness.
How to Make it Vegan
Spanakopita Pasta is easy to adapt with plant-based ingredients. Just use dairy-free butter and your favorite vegan feta-style cheese. Everything else in the recipe is already naturally vegan, so no additional swaps are needed.
How To Make Spanakopita Pasta
STEP ONE: Cook the pasta. Cook the pasta according to package directions, reserving 3 cups of the cooking water. Drain in a colander and set aside. Return the empty pot to the stove.
STEP TWO: Cook the aromatics. Set the heat to medium. Into the pot used for cooking the pasta, add 4 tablespoons of butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 1 minute.
STEP THREE: Stir in the spinach, lemon zest, herbs, seasonings, and feta. Add the spinach leaves. Cook for 2 minutes, stirring occasionally until the spinach is wilted. Stir in the lemon zest, dill, ground black pepper, 1 cup of vegan feta cheese, and 2 cups of the reserved pasta water. Stir to coat and continue cooking for 3 minutes. The sauce will begin to thicken as it heats. If it gets too thick, just thin it out again with a little more pasta water.
STEP FOUR: Add butter and lemon juice. Remove from heat and stir in the remaining 4 tablespoons butter and 2 tablespoons lemon juice.
STEP FIVE: Sprinkle and serve. Top with the remaining 1 cup feta. Adjust seasoning to taste and serve hot.
More Spinach Recipes
- Spinach and Parmesan Gnocchi
- Vegan Spinach Risotto
- Spinach Mashed Potatoes
- 5-Ingredient Spinach and Artichoke Dip
Tried this recipe? Leave a star rating and share your tips in the comments below. Thanks for being part of our home cooking community!
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube
Spanakopita Pasta Recipe
Ingredients
- 16 ounces spaghetti
- 8 tablespoons butter divided
- 1/2 cup yellow onion
- 2 teaspoons garlic minced
- 12 cups baby spinach leaves
- 2 tablespoons lemon zest
- 2 tablespoons dried dill
- 1 teaspoon ground black pepper
- 2 cups feta cheese divided
- 2 tablespoons lemon juice
Instructions
- Cook the pasta according to package directions, reserving 3 cups of the cooking water. Drain in a colander and set aside. Return the empty pot to the stove.
- Set the heat to medium. Into the pot used for cooking the pasta, add 4 tablespoons of butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 1 minute.
- Add the spinach leaves. Cook for 2 minutes, stirring occasionally until the spinach is wilted. Stir in the lemon zest, dill, ground black pepper, 1 cup of vegan feta cheese, and 2 cups of the reserved pasta water. Stir to coat and continue cooking for 3 minutes. The sauce will begin to thicken as it heats. If it gets too thick, just thin it out again with a little more pasta water.
- Remove from heat and stir in the remaining 4 tablespoons butter and 2 tablespoons lemon juice.
- Top with the remaining 1 cup feta. Adjust seasoning to taste and serve hot.
Nutrition
This post was updated on April 1, 2025.
Leave a Reply