Spanakopita Pasta
Greek spinach pie, but make it pasta! This Greek-inspired dish is speedy and protein-packed. It’s ready in under 20 min, meat-free, and loaded with tons of spinach to help get those greens in! We love using frozen spinach—it’s affordable, nutritious, and convenient.
18 min
4 servings
450 calories
Ingredients
1⁄2 lb (225 g) uncooked spaghetti
2 tbsp butter
1 pkg (18 oz/500 g) frozen spinach
2 eggs
3⁄4 cup crumbled feta
2 tbsp Dilly Honey Mustard Dressing Mix or Lemon Dilly Dip Mix
1 tbsp lemon juice
1⁄3 cup Parmesan cheese
Instructions
In a large pot, cook spaghetti according to package directions until al dente. Reserve 1⁄2 cup pasta water; drain remaining water.
Meanwhile, in Sauté Pan, melt butter over medium heat. Add spinach; cook, stirring often, until defrosted and liquid has evaporated, about 10 min.
In a medium bowl, whisk eggs with feta, dressing mix, and lemon juice.
Add pasta, reserved pasta water, and feta mixture to pan; toss until pasta is evenly coated.
Remove from heat. Sprinkle with Parmesan and additional toppings, if desired.
Nutritional Information
Per serving: Calories 450, Fat 18 g (Saturated 10 g, Trans 0.4 g), Cholesterol 140 mg, Sodium 550 mg, Carbohydrate 51 g (Fiber 6 g, Sugars 4 g), Protein 22 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.