Spanakopita Pasta

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Rachaell

Spanakopita Pasta

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

 

Spanakopita Pasta

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

  1. In a medium size bowl, combine eggs, feta, dill, lemon zest, lemon juice, salt and pepper.
  2. 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.
  3. 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.
  4. 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!
 

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