This Pasta Tastes Like Spanakopita, and It's Ready in Just 25 Minutes

You can serve it warm or chilled.

By
Robin Asbell
Robin Asbell
Robin Asbell
Chef Robin Asbell is an author of 11 cookbooks and a writer with hundreds of articles, all focusing on plant-forward, global foods. 
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Published August 05, 2025
Robin Asbell
Pasta with cherry tomatoes spinach feta cheese and pesto in a bowl

Simply Recipes / Frank Tiu

Spinach and feta are a match made in heaven—or rather, in Greece. Ever since I first ate buttery, cheesy spanakopita in a now long-gone Greek restaurant in Chicago, I’ve been in love with the combination of minerally, slightly bitter spinach and salty, creamy feta.

I love spinach pie, but I’m not always up for the effort of layering all that buttery phyllo, especially in the summer. Instead, I use the same flavor combination to make a quick and easy pasta dish that can be a vegetarian main or a perfect side to grilled meats.

A bowl of pasta with spinach and feta garnished with cherry tomatoes fork beside

Simply Recipes / Frank Tiu

A Classic Flavor Combination

The pairing of grassy spinach and tangy feta has a long history in Greece. The Greeks forage for wild greens, called horta, encompassing nettles, dandelions, cress, mustard greens, arugula, purslane, lambs quarters, and other leafy plants.

Making pies and other dishes with horta and feta is a longstanding tradition. Using milder, sweeter cultivated spinach in place of horta means you don’t have to forage for dinner.

To make my pasta-fied version of spanakopita, you’ll make a purée of spinach, garlic, oregano, feta, and olive oil, and spike it with lemon juice. This bright green sauce coats the pasta. It’s delicious tossed with warm penne and served right away or chilled and served as a pasta salad.

I love pasta in tomato sauce as much as the next person, but sometimes it’s good to shake things up. This is a bright and savory alternative that will please the whole family, and the chilled version is exactly what you want on a hot day.

Tips for Making This Easy Spinach-Feta Pasta

  • Choosing your feta: I’m partial to creamy feta, like Valbreso, in this dish, but it’s not always available. Mt. Vikos is a serious contender, and easier to find. I prefer to crumble the block into larger chunks myself, but if you want to grab a tub of crumbles, they do work here.
  • Right before serving: If you’re chilling this dish, freshen it up with a little drizzle of olive oil and a dash of lemon juice before serving.
Bowl of pasta with spinach and feta garnished with vegetables

Simply Recipes / Frank Tiu

Easy Spinach-Feta Pasta

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 to 6 servings
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Ingredients

  • 2 cloves garlic, peeled

  • 2 1/2 cups (half of a 5-ounce package) baby spinach, rinsed and spun dry

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt, plus more for pasta water

  • 1/2 teaspoon freshly ground black pepper

  • 8 ounces feta, divided

  • 1/4 cup extra-virgin olive oil

  • 1 tablespoon lemon juice

  • 1 pound penne pasta

  • 1 cup grape tomatoes, halved

  • 1/4 cup thinly sliced red onions

Method

  1. Boil water:

    Bring a large pot of water to a boil over high heat.

  2. Make the sauce:

    Meanwhile, add the garlic cloves to a food processor and process until minced. Scrape down the sides of the processor bowl and add the spinach, oregano, salt, pepper, and 1/4 cup of the feta, reserving the rest. Process until smooth, about 30 seconds. Scrape down the bowl again, add the olive oil and lemon juice, and process until incorporated, about 30 seconds.

  3. Cook the pasta:

    Once the water is boiling, season it generously with salt and cook the pasta to al dente according to package directions. Drain well.

  4. Combine:

    Transfer the drained pasta back to the pot. Add the tomatoes and onions, and crumble in the remaining feta in larger chunks. Scrape the spinach mixture over the pasta and toss well to mix. Serve immediately.

    Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

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Nutrition Facts (per serving)
313 Calories
18g Fat
28g Carbs
11g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 313
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 536mg 23%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 11g
Vitamin C 8mg 39%
Calcium 215mg 17%
Iron 2mg 10%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.