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Baked Spanakopita Pasta With Greens and Feta

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Pixicook editorial team

A comforting dish that combines creamy, cheesy goodness with the fresh taste of greens.

Ingredients for Baked Spanakopita Pasta With Greens and Feta

units in
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serves
4 peoplechevron

Kosher Salt

teaspoons

Black Pepper, freshly ground

to taste

Spinach, chopped

cups

Swiss Chard, chopped

cups

Arugula, chopped

cups

Watercress, chopped

cups

Dill, chopped

cups

Flat Leaf Parsley, chopped

cups

Scallions, thinly sliced

each

Unsalted Butter

tablespoons

Garlic Clove, thinly sliced

each

Cream Cheese, cut into 1/2-inch cubes

0 oz

Mozzarella, grated

0 oz

Feta Cheese, crumbled

0 oz

How to Make Baked Spanakopita Pasta With Greens and Feta

1. Prepare Water and Oven

First, bring a large pot of salted water to a boil. While waiting for the water, preheat your oven to 450 degrees Fahrenheit.

2. Prepare Greens

In a large 3-quart or 9-by-13-inch baking dish, toss together 4 cups of chopped mild greens, 4 cups of chopped peppery greens, 1 cup of chopped dill or parsley, and the sliced dark green parts of the scallions. Season with 2 teaspoons of salt and a generous amount of black pepper. Use your hands to squeeze the mixture gently, helping to wilt the greens slightly. Set this aside.

3. Cook Pasta

Once the water is boiling, cook the pasta until it's about 2 minutes shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside, then return the pot to the stove.

4. Prepare Sauce Base

In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the scallion whites, 4 thinly sliced garlic cloves, and a pinch of salt. Sauté for about 4 to 5 minutes until the scallions and garlic are softened and fragrant.

5. Combine Ingredients

Add the 8 ounces of cream cheese and the reserved pasta water to the pot, stirring until the cream cheese is smooth and fully melted. Stir in the wilted greens mixture, half of the grated mozzarella (2 ounces), and half of the crumbled feta (2 ounces). Finally, add the cooked pasta and stir until everything is thoroughly combined.

6. Bake

Transfer the pasta mixture into your prepared baking dish. Top with the remaining mozzarella and feta. Bake in the preheated oven for 10 to 15 minutes until the cheese on top is melted and bubbly. If you prefer a crisper top, switch to broil for the last few minutes, keeping a close eye to prevent burning.

Variations

3. Protein-Packed

Add cooked chicken, turkey, or Italian sausage to the dish for additional protein. Adjust the seasoning to complement the chosen protein, such as adding fennel seeds with Italian sausage.

8. Classic Italian

Make it more like a traditional Italian pasta bake with a tomato-based meat sauce, ricotta, and mozzarella cheese, finished with a layer of Parmesan.

1. Mediterranean Twist

Replace feta with mozzarella and add roasted red peppers, artichokes, and Kalamata olives. Season with oregano and basil to give it a Mediterranean flair.

2. Autumn Harvest

Incorporate roasted butternut squash, sage, and switch to a cheese like Gruyère or fontina. This would give you a comforting fall dish.

7. Decadent Truffle

For a more gourmet twist, mix in some truffle oil and use a mix of wild mushrooms. Top with Parmesan and breadcrumbs for added texture.

Pitfalls and tips

Choose Quality Ingredients

Go for high-quality feta cheese that is tangy and creamy, and use fresh, possibly organic greens for better flavor.

Cheese Matters

Mix feta into the béchamel, reserving some for the top, and consider adding Parmesan or aged cheddar for deeper flavor.

Rest Before Serving

Let the pasta bake rest for about 10 minutes after baking to allow the sauce to set and make serving easier.

Pasta Selection and Cooking

Select pasta like rigatoni, conchiglie, or rotini to catch the sauce, and cook it al dente since it will continue cooking in the oven.

Breadcrumbs for Crunch

Top the pasta bake with a mix of breadcrumbs and Parmesan, toasting them with garlic in olive oil for added flavor.

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