Spanakopita Pasta

Inspired by the beloved Greek spinach pie, this comforting yet vibrant pasta brings all the flavors of spanakopita — earthy spinach, briny feta, fresh dill, and bright lemon — into a silky, cream-kissed tagliatelle. Sweet peas add a burst of color and delicate sweetness, balancing the dish with a touch of springtime freshness. It’s an easy, elegant weeknight dinner that captures the essence of the classic without the fuss of phyllo, inviting you to twirl your way through the Mediterranean one luscious bite at a time.

What is the best type of feta for this recipe?

The Food & Wine Test Kitchen opts for feta packed in brine, as it’s more moist and easily melts in the sauce, whereas pre-crumbled feta is very dry and can be a bit flat-tasting. 

Can you use a package of frozen spinach instead of fresh spinach?

In this recipe, fresh spinach is preferred over frozen. Fresh spinach has a sweeter flavor than frozen spinach and, when cooked, a silky texture, whereas frozen spinach can be a little mushy. 

Notes from the Food & Wine Test Kitchen

“The sauce tightens rather quickly once it’s removed from the heat, so it’s best if the pasta looks a little saucier than you think it should be,” says recipe developer Liz Mervosh. Pulling the pasta a little earlier than you might think ensures it’s creamy rather than tight when it hits the table. 

This recipe was developed by Liz Mervosh; the text was written by Breana Killeen.