Spinach & Feta Pasta

Ingredients

• 1 pound (500 g)spinach leaves
• a few tablespoonsolive oil
• 1 smallonion, finely chopped
• 6 clovesgarlic, grated
• 1/2 poundmini pasta shells or fusilli pasta
• to tastesalt
• to tastefreshly cracked black pepper
• 1 teaspoondried dill
• to tastegrated kefalograviera or Parmesan cheese
• to tastefeta cheese
• juice of 1fresh lemon

Instructions

1. 1

   Warm the oil

   Heat a few tablespoons of olive oil in a large pan over medium heat.

2. 2

   Soften onion

   Add the finely chopped onion and sauté until soft and translucent.

3. 3

   Cook the garlic

   Stir in the grated garlic and cook for about 30 seconds, until fragrant.

4. 4

   Wilt the spinach

   Add the spinach and cook until wilted. Season with salt, freshly cracked black pepper and dried dill.

What is spinach and feta pasta?

This is a pasta-based take on spanakorizo, a Greek dish made with spinach and rice. Here, small shells or fusilli stand in for the rice, while feta, herbs and lemon give the bowl a bright, savoury finish.

The method supplied builds a flavoured spinach base with onion, garlic and dill. The cheeses and lemon are listed as ingredients, though the supplied method does not include the later pasta or finishing steps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 15g protein, 46g carbs, 13g fat.

Most of the carbohydrates come from the pasta, while olive oil and the cheeses contribute much of the fat. Spinach and feta provide some protein, with the pasta contributing additional protein. For a more balanced plate, serve it with extra vegetables or a crisp salad.

Build the aromatic base

Onion: cook it in the olive oil until soft and translucent so it loses its raw bite.

Garlic: grated garlic cooks quickly, so the brief 30-second turn is enough to release its aroma without letting it brown.

Dill: dried dill seasons the spinach with a fragrant, savoury note that suits the feta and lemon.

Choosing the spinach

Fresh spinach leaves are the listed choice, and the recipe uses 500 g for five servings. Add them to the pan and cook until they have wilted; work in batches if the pan cannot hold them all comfortably.

The recipe does not specify baby spinach or mature leaves, so either can be used. Larger leaves may take a little longer to soften.

Keep the seasoning balanced

Salt: season the spinach base to taste, keeping in mind that both feta and the grated cheese can add saltiness.

Lemon: the listed fresh lemon juice is intended to bring brightness to the rich, savoury ingredients. Add it gradually when finishing so you can adjust the balance to your preference.

Pasta shape and texture

Mini shells and fusilli are both listed options. Their curves and ridges can hold on to the spinach mixture and crumbled cheese.

The supplied method stops after the spinach wilts, so it does not give pasta-cooking or combining instructions. Follow the pasta packet for cooking time and use its texture guidance when preparing the dish.

Serving the dish

The recipe describes this as either a main course or a side. As a main, serve it on its own or alongside a simple salad; as a side, pair it with grilled vegetables or another plainly seasoned dish.

Finish with the listed feta, grated kefalograviera or Parmesan, and lemon juice according to taste. The recipe gives no amounts for these toppings, so start modestly and adjust at the table.

Recipe notes & tips

• Use a roomy pan so the spinach can wilt without spilling over.
• Add the spinach in batches if needed, allowing each batch to wilt before adding more.
• Grate the garlic finely so it distributes through the oil and spinach.
• Taste before adding more salt, as feta and the grated cheese can be salty.
• Add lemon juice a little at a time and adjust to taste.

Variations

• Use fusilli: choose the listed alternative if you prefer a ridged pasta shape.
• Choose Parmesan: use it in place of kefalograviera for the grated cheese.
• Use fresh dill: swap it for the dried dill, adjusting the amount to taste.
• Add extra lemon: increase the lemon juice for a brighter finish.
• Make it more garlicky: add extra grated garlic if you enjoy a stronger flavour.

Common mistakes to avoid

• Crowding the spinach: add it in batches if the leaves do not fit comfortably in the pan.
• Browning the garlic: keep it to about 30 seconds so it turns fragrant without catching.
• Over-salting early: season carefully because the cheeses can bring extra salt.
• Adding all the lemon at once: start with a little and taste before adding more.
• Assuming the method is complete: the supplied instructions end after the spinach wilts, so consult the pasta packet for cooking guidance.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout; a small splash of water can help loosen the pasta if it has dried out.

Frequently asked questions