Baked Spanakopita Pasta With Greens and Feta

By Ali Slagle

Updated March 13, 2025

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
40 minutes
Rating
4(5,676)
Comments
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This baked pasta is inspired by spanakopita, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

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Ingredients

Yield:4 servings

  • Salt and black pepper

  • 4 cups chopped spinach, Swiss chard or other mild greens (tough stems removed)

  • 4 cups chopped arugula, watercress or other peppery greens

  • 1 cup chopped fresh dill or parsley leaves and tender stems, or a combination

  • 6 scallions, trimmed and thinly sliced, whites and dark green parts separated

  • 1 pound tubular or curvy pasta, like rigatoni or fusilli

  • 2 tablespoons unsalted butter

  • 4 garlic cloves, peeled and thinly sliced

  • 8 ounces cream cheese (1 cup), cut into ½-inch cubes

  • 4 ounces mozzarella, grated (1 cup)

  • 4 ounces crumbled feta (1 cup)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

95 grams carbs; 129 milligrams cholesterol; 883 calories; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams saturated fat; 42 grams fat; 1 gram trans fat; 5 grams fiber; 796 milligrams sodium; 32 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.

  2. Step 2

    In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.

  3. Step 3

    Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.

  4. Step 4

    Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and cook until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.

  5. Step 5

    Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and turned bubbly, and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

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Ratings

4 out of 5
5,676 user ratings
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Comments

Belinda

This recipe looks awfully good, but I'd like to cut down on the fat. Might ricotta work in place of cream cheese and, if so, how much?

Cindy

Made according to directions; measured and weighed: 4 cups chopped baby spinach = 7 oz; 2 cups chopped arugula = 2.5 oz; 2 cups watercress = 3 oz; 1/2 cup chopped parsley + 1/2 cup chopped dill = .8 oz; followed all else exactly and would cut back on salt next time (salted greens + salty cheese + salted pasta water = too much!). Thought "4 servings" was odd b/c 9x13 STUFFED pan, but 3 of us almost ate the whole thing!! Dee-lish! To-tal hit! Mediterranean comfort food! YUM!

nk

Add nutmeg, oregano, thyme brings the flavor profile closer to spanakopita. Increase amount of greens, steam briefly and squeeze into a strainer to make sure the final pasta isn’t too watery. Sesame seeds on top!

Msesf

Followed recipe using parsley, spinach and arugula fresh greens and rigatoni pasta, but added 1t dried dill, 1/2t fresh ground nutmeg and 1/2t dried oregano. Baked at 450 for about 12 minutes and reheated at 450 for about 10 minutes 2 hours later to serve. Maybe it was because I reheated it, but it was dryish. Overall for me it was okay/meh but not worth all of the cheese calories, fat, and cost. Yielded about 6 servings. No one raved about this dish. Won't make again.

Laurie

Crazy changes, still great! To sub 8 ounces cream cheese used 3 oz leftover goat cheese and remainder 1/2, 1/2 of extra firm tofu and cottage cheese. Blended in food processor for creaminess. Used feta with olive oil vegan mozzarella. Added 1 t. Dried oregano. Used 2T. Dried dill and 1/2 c. Parsley. Used 2 lbs chopped frozen spinach, thawed and squeezed dry. Added milk. Wonderful.

deb

gooey and delicious. I increase the greens - a mix of spinach and arugula- to 30+ oz total, otherwise this is just too decadent.

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