Spanakopita Pasta: My New Favorite Greek-Inspired Comfort Meal

 

Sometimes it’s nice to slow down and make something a little special. Most days, cooking for one means quick, practical meals that come together with minimal fuss. I eat well, but I don’t usually spend much time in the kitchen unless a recipe really catches my attention; this one certainly did.

 While browsing recipes on Bowl of Delicious, I came across something called “Spanakopasta.” The name alone intrigued me. A pasta version of spanakopita? I had all the ingredients on hand and couldn’t resist finding out whether those classic Greek flavors of spinach, feta, dill, and lemon could work in a pasta dish. The answer is a resounding yes.

 I cut the recipe in half, and it still made two generous servings. The finished dish is creamy without cream, bright with lemon, packed with spinach, and rich with tangy feta. It’s hearty enough for dinner, yet elegant enough to serve guests. If you have vegetarian friends coming over, this would make a wonderful main course.

 What surprised me most was how comforting it was. The eggs and pasta water create a silky sauce that coats every strand of spaghetti, while the feta melts just enough to add little pockets of salty goodness throughout the dish.

 It’s one of those recipes that feels far more special than the ingredients suggest.

Spanakopasta (Spanakopita Pasta)

Slightly adapted from bowlofdelicious.com

8 oz. spaghetti

4 T. butter, divided 

3 green onions, sliced

1 10-oz. bag frozen spinach, thawed

2 large eggs

6 oz. feta cheese, crumbled

¼ c. fresh Melissa’s fresh dill, chopped

Zest and juice of 1 lemon

¼ t. black pepper

Salt, for pasta water

Cook spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water before draining.

 Melt 2 tablespoons butter in a large skillet. Cook green onions for about 1 minute.

 Add spinach and cook until heated through and excess moisture evaporates.

 In a bowl, whisk together eggs, dill, lemon zest, pepper, and half the feta.

 Add the pasta to the skillet with the spinach.

 Stir in the egg mixture and about ½ cup pasta water.

 Continue stirring until the eggs cook into a silky sauce that coats the pasta. Add more pasta water if needed.

 Remove from heat. Stir in the remaining 2 tablespoons butter and the lemon juice.

 Top with the remaining feta and extra dill, if desired.

 Serves 4

12-Minute Boursin Pasta: An Easy Weeknight Dinner That Tastes Like Much More

 

If there’s one thing anyone who knows me has learned, it’s that I simply can’t leave a recipe alone. I almost always find myself tweaking something here or there to suit my own tastes. Sometimes it’s because I’m missing an ingredient, and other times it’s because I just can’t resist making it my own.

That was certainly the case with this recipe from 101 Things to Do With Pasta, the cookbook I reviewed here. It reminded me of the viral baked feta and tomato pasta that took the internet by storm a few years ago. But this version uses Boursin Garlic & Herb cheese, and let’s be honest—that alone is reason enough to give it a try.

 I wasn’t expecting much. The ingredient list is short, the preparation is incredibly simple, and it comes together in just minutes. I figured it would be good, but I wasn’t prepared for just how flavorful and creamy it turned out to be.

  

Naturally, I couldn’t resist making a few changes.

The original recipe called for 8 ounces of pasta, but I reduced it to 6 ounces because I wanted a little more sauce in every bite. It also used fresh spinach, but I had frozen chopped spinach in the freezer, so that’s what went into the skillet. Since I never think onions and garlic are a bad idea, I added a chopped shallot and a minced garlic clove for extra flavor.

One more act of culinary rebellion—I skipped the recommended 9 x 13-inch baking dish. Those pans always feel a bit awkward for smaller recipes, so I baked everything in a 10-inch ovenproof skillet instead. It worked beautifully and meant one less dish to wash.

 The result was a creamy, cheesy pasta packed with sweet roasted tomatoes, savory spinach, and plenty of garlicky herb flavor. Best of all, it was on the table in about 20 minutes, making it an ideal weeknight dinner when time is short but you still want something comforting and delicious.

 I’ll definitely be making this one again. Below is my adapted version. You’ll find the original recipe in 101 Things to Do With Pasta.12-Minute Boursin Pasta

Makes 4 servings

6 oz. cavatappi pasta

2 c. cherry tomatoes, halved

8 oz. frozen chopped spinach, thawed and squeezed dry

1 Melissa’s shallot, chopped

1 clove garlic, minced

2 T. olive oil

1 5.3-oz. pkg. Boursin Garlic & Herb cheese

¼ c. grated Parmesan cheese

 Preheat the oven to 400°F.

 Cook the pasta in generously salted water until al dente according to the package directions.

 While the pasta cooks, place the tomatoes, spinach, shallot, and garlic in a 10-inch ovenproof skillet. Drizzle with the olive oil and toss to coat. Place the Boursin cheese in the center of the skillet.

 Bake for 10 minutes.

 Drain the pasta, reserving 1 cup of the cooking water.

Remove the skillet from the oven and stir together the vegetables and softened cheese. Add the pasta and Parmesan cheese, stirring until everything is well coated. Add a little reserved pasta water as needed to create a silky, creamy sauce.

 Serve immediately with additional Parmesan cheese, if desired.

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