A deliciously quick and simple way to enjoy the flavours of spanakopita
Ask any non-Greek, or Greek, what one of their favourite Greek foods is and you will often hear spanakopita. There’s a very good reason for that! Spanakopita, in all of its variations, is a delicious treat; perfect as a meze and at the same time substantial enough for a light meal. The problem (if you are trying hard to find one) is that spanakopita is encased in phyllo, which you may not have on hand (if you are opting for the store bought variety) or which you may not have time to make (if you are going for the do-it-yourself variety). Alas, every problem has a solution, and in this case the solution is pasta.
This delightful dish, which we are affectionately referring to as spanakopasta, is the perfect way to enjoy the flavours of spanakopita, at times when phyllo is scarce. An wonderful meal in its own right, you may find yourself making spanakopasta even if you have piles and piles of phyllo in your kitchen. It’s that good! Never fear of course, you can put that phyllo to sweet use by baking up a galaktoboureko or some baklava.
In this recipe we opted to use dried mint, mainly because that is what we had on hand. If you have fresh mint, feel free to use that instead. The amount of herbs used is really up to your discretion; if you are not sure whether you would enjoy more or less of a certain herb start with our recipe and play around with the amounts from there.
You can use any pasta shape you like for your spanakopasta. We love the way the spaghetti and spinach twirl around the fork together, but if you don’t think that this would bring you joy feel free to switch the pasta shape up!
The recipe says to serve immediately because this dish is best enjoyed warm, when the feta is gooey and wonderful. Having said that, this makes a perfect take along lunch that needs a simple reheat in the microwave.
Love pasta? Want more pasta? Check out these recipes:
Mia Kouppa: Spanakopasta
- 12 ounces or 340 grams spaghetti or pasta of your choice
- 1/4 cup olive oil
- 3 green onions, chopped (white and green parts)
- 1 tablespoon fresh dill, chopped
- 1 1/2 tablespoons fresh parsley, chopped
- 1 teaspoon dried mint
- 6 ounces baby spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/3 cup crumbled Greek feta
- Boil pasta according to package directions.
- While your pasta is boiling, in a large skillet, in another pot, heat the olive oil over medium heat and saute the green onions for 1 – 2 minutes. Add the dill, parsley and dried mint and cook for an additional 2 minutes, stirring often to prevent the herbs from burning.
- Add the spinach to the skillet as well as the oregano, salt and pepper. Cook over medium heat until the spinach is wilted. You may find that the spinach clumps up together. Try to tear apart the larger clumps using a wooden spoon. Keep warm over low heat.
- When your pasta is cooked to your preference, drain it and set aside.
- As your pasta is draining, add the crumbled feta to the spinach mix and cook over low heat for 2 minutes. Toss the drained pasta into the skillet and stir until well combined.
- Serve immediately. Enjoy.