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Home » Popular » Vegan » Spanakopita Pasta

Spanakopita Pasta

April 25, 2021Leave a Comment

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Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner! via @thiswifecooks

Spanakopita Pasta ~

Enjoy the traditional Greek flavors of spanakopita with a fraction of the effort. Ready to serve in about 20 minutes.

Spinach, vegan feta, lemon, and dill all shine in this easy to make one-pot pasta dinner!

Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!

How I came to make this recipe: I had quite a bit of homemade vegan feta in the fridge that I needed to use or lose.

I had actually made the feta for the traditional spanakopita that we had as part of our Easter holiday lunch this year. It was perfect for that recipe but I didn’t need as much as I had made, so… The solution was to find a quick and easy way to use up a lot of feta cheese at one time and this Spanakopita Pasta was just right.

You’re going to love this easy pasta dinner!

Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!

Ingredients, Tips, and Substitutions

  • spaghetti – Penne, rigatoni, and campanelli are also good choices for this recipe.
  • vegan butter
  • yellow onion
  • garlic
  • baby spinach leaves – Fresh is best but 3 boxes of frozen spinach will work in a pinch.
  • lemon zest
  • dried dill – I rarely have fresh dill on hand but if you’ve got it, use it! The dried dill can be swapped for 1/3 cup fresh.
  • ground black pepper
  • vegan feta cheese – Making Vegan Feta Cheese is super easy and definitely more economical than buying it in the store, especially since we’re using a full 2 cups for this recipe.
  • lemon juice
Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!

How To Make Spanakopita Pasta

Cook the pasta and set it aside. 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.

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.

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.

Add butter and lemon juice. Remove from heat and stir in the remaining 4 tablespoons butter and 2 tablespoons lemon juice.

Sprinkle and serve. Top with the remaining 1 cup feta. Adjust seasoning to taste and serve hot.

Enjoy!

Holly signature

More Spinach Recipes

Vegan Spanakopita (Greek Spinach Pie)

Spinach and Parmesan Gnocchi

Vegan Spinach Risotto

Spinach Mashed Potatoes

5-Ingredient Spinach and Artichoke Dip

Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!
Spanakopita Pasta ~ Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!

Spanakopita Pasta

Spinach, vegan feta, lemon, and dill all shine in this easy-to-make one-pot pasta dinner!
5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American, greek, Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 547kcal
Author: Holly Gray
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Ingredients

  • 16 ounces spaghetti
  • 8 tablespoons vegan 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 vegan 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

Calories: 547kcal | Carbohydrates: 64g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 734mg | Potassium: 609mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6612IU | Vitamin C: 23mg | Calcium: 349mg | Iron: 4mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: 30 minutes or less, quick and easy, spinach

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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