I feel like I really gravitate toward green pasta dishes. They’re just all so good. Now add a little feta into the mix? Forget about it!

Spanakopita Pasta
Yield:
2
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients
- 1/2 lb pasta (preferably angel hair)
- 4 tbsps unsalted butter, divided
- 6-8 oz feta, crumbled
- 2 eggs, room temperature
- Juice and zest of a lemon
- 12 oz frozen spinach
- 3 green onions, green and white thinly sliced
- 1/4 cup fresh dill, finely chopped (or any herbs you’d like)
- Salt and pepper
- Additional dill, green onion and feta to garnish
Instructions
- In a medium size bowl, combine eggs, feta, dill, lemon zest, lemon juice, salt and pepper.
- Bring large pot of water to a boil and follow cooking instructions to cook pasta 1 minute shy of al dente. Reserving 1 cup of pasta water and strain pasta.
- Meanwhile, heat a frying pan over medium heat and add 2 tbsp butter. Once melted, add green onion and cook until softened, about 1-2 minutes. Mix in frozen spinach and sauté until defrosted and some water has evaporated.
- Mix in pasta and feta mixture over heat. Gradually add in pasta water until smooth. As eggs cook (similar to a carbonara consistency) a delicious sauce will form. Remove from heat and add in remaining butter. Mix until melted, garnish and enjoy!