Spanakopita Pasta

Greek
Written By Scotty Jeffus

If there is any food item out there that can’t somehow be turned into a tasty pasta dish, then I certainly haven’t found it yet.

Today, I will be dissecting the classic Greek spinach and cheese, phyllo wrapped pastry known widely as spanakopita. There are many things to love about spanakopita: the crispy pastry, the tender spinach, the hints of cheese, it is savory pockets that take me to the Greek isles with every bite.

Well, today I will be unwrapping that delight and switching the pastry for pasta as I make a creamy, cheesy, spinachy spanakopita pasta dish that should still bring the wow factor of the original pastry.

Serves 4

  • Salt

  • Olive oil

  • 3/4 cup Panko breadcrumbs

  • Grated zest and juice of half a lemon

  • 1/2 pound of penne or any pasta

  • 8 oz baby spinach leaves

  • 4 green onions, thinly sliced, greens and white/light green parts separated

  • 4 garlic cloves, minced

  • 1 tsp chili flakes (Or more if you can handle it)

  • 1/4 tsp freshly grated nutmeg

  • 6 oz feta cheese, crumbled

  • 1 cup chicken or veggie broth

  • 1 cup heavy cream (Or half n half if you want it lighter)

  • 1 cup frozen peas

  • 1/4 cup chopped fresh dill

  1. Bring a large pot of salted water to a boil.

  2. Heat a bit of oil in a frying pan, then add the breadcrumbs and a pinch of salt. Fry the breadcrumbs over medium heat until they start to turn golden brown. Transfer to a bowl, stir in the lemon zest, then set aside.

  3. Once the water is boiling, add the pasta and cook according to the package directions for al dente. Place the spinach into the a colander then when the pasta is cooked, reserve 1 cup of pasta cooking water and drain over the spinach.

  4. In a wide saucepan, heat some more oil and add the green onion whites, garlic, chili flakes, and nutmeg. Cook for about a minute, stirring frequently, until the aromatics just start to turn golden.

  5. Stir in the crumbled feta cheese, broth, and cream. Bring that to a boil, then add the pasta and cook for 2-3 minutes more, or until the sauce thickens and coats the pasta nicely.

  6. Remove from heat, then stir in the peas, dill, and lemon juice. Season with salt to taste, and add some pasta water if needed to loosen the sauce. Divide among plates, top with the toasted breadcrumbs, then you’re ready to serve!

Scotty Jeffus
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