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Greek Spanikopita Pasta

Fresh tasting and delicious served hot, or for a room temperature lunch, or warm in a thermos.

Greek Spanikopita Pasta

Prep Time:

15 min.

10 min.

10 min.

INGREDIENTS

  • 8 oz. GF spaghetti - or any pasta shape you like!

  • 4 TBSP butter, divided use

  • 3 stalks green onions, white and green part, sliced

  • 12-16 oz. frozen spinach (OR equal amount of fresh spinach cooked until wilted and liquid is evaporated)

  • 2 eggs

  • 6 oz. crumbled feta

  • 1/4 cup of fresh herbs, such as dill, mint, oregano oe parsley

  • 1/4 tsp black pepper

  • Juice and zest of one lemon

  • Kosher salt to taste

  • Extra virgin olive oil for drizzling

Great for:

Lunch

Dinner

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recipe notes

STEPS

  1. Cook pasta in salted water, per directions for al dente cooking on the box.

  2. While pasta is cooking, melt two TBS of butter in a large skillet.

  3. Add the sliced onions and saute over medium heat until they are soft (1-2 minutes).

  4. Add the frozen spinach (or the fresh cooked spinach) to the onions. Saute until spinach is defrosted and nearly all liquid is evaporated (3-5 minutes).

  5. Meanwhile, mix together chopped herbs in a small bowl. Add in the eggs, lemon zest, half of the ftea, and black pepper.

  6. When the pasta is ready, set aside two to three cups of the pasta water, thenn drain. 

  7. Add the drained pasta to the skillet with the spinach with around 1/2 cup of the pasta water. Stir and cook until the egg is cooked and all is mixed very well. Continue to add pasta water until the pasta consistency is as desired and the sauce has thickened.

  8. Turn off the heat and add the remining two TBSP of butter and the lemon juice until the butter is melted totally. 

  9. Top with remining feta, dill, and oilive oil. 

© 2020 by House of "S". 

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