Recipes Dinner Pasta and Noodle Dishes Pasta Spanakopita Pasta 4.9 (9) 8 Reviews Spinach, lemon, and feta swirl into this fast and easy creamy pasta. By Breana Lai Killeen Breana Lai Killeen Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally, pouring wine, and creating editorial and digital content for top brands. Food & Wine's Editorial Guidelines Updated on June 26, 2026 Save Rate PRINT Share Total Time: 30 mins Servings: 4 Jump to recipe Tagliatelle with spinach, feta, dill, and lemon captures the flavors of spanakopita in creamy pasta form.A quick feta, chicken stock, and cream sauce coats the noodles with bright, herbaceous flavor.Toasted panko and lemon zest add a crisp, golden finish inspired by the classic pie. Inspired by the beloved Greek spinach pie, this comforting yet vibrant pasta brings all the flavors of spanakopita — earthy spinach, briny feta, fresh dill, and bright lemon — into a silky, cream-kissed tagliatelle. Sweet peas add a burst of color and delicate sweetness, balancing the dish with a touch of springtime freshness. It’s an easy, elegant weeknight dinner that captures the essence of the classic without the fuss of phyllo, inviting you to twirl your way through the Mediterranean one luscious bite at a time. The best type of feta for Spanakopita Pasta The Food & Wine Test Kitchen opts for feta packed in brine here. Since it’s moist, it easily melts in the sauce, whereas pre-crumbled feta is very dry and can be a bit flat-tasting. Greek feta is ideal; French feta will also work nicely, but its flavor is a bit milder. Can you use a package of frozen spinach instead of fresh spinach? In this recipe, fresh spinach is preferred over frozen. Not only is fresh spinach sweeter than frozen, but it also has a silky rather than mushy texture when cooked. Note from the Food & Wine Test Kitchen “The sauce tightens rather quickly once it’s removed from the heat, so it’s best if the pasta looks a little saucier than you think it should be,” says recipe developer Liz Mervosh. Pulling the pasta earlier rather than later ensures it stays creamy at the table. This recipe was developed by Liz Mervosh; the text was written by Breana Killeen. Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 4 scallions, sliced (about 1 1/4 cups) 1/2 cup panko 1/4 teaspoon kosher salt 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided 1/2 teaspoon grated lemon zest 1 (12-ounce) package tagliatelle pasta 1 (10-ounce) package fresh baby spinach 5 large garlic cloves, finely chopped (about 2 tablespoons) 1/4 teaspoon crushed red pepper 1/8 teaspoon grated nutmeg 6 ounces feta cheese, crumbled (about 1 1/2 cups) 1 cup chicken stock 1 cup heavy cream 1 cup frozen sweet peas 1/4 cup chopped fresh dill 1 tablespoon fresh lemon juice Directions Bring a large pot of salted water to a boil over high. While water comes to a boil, slice scallions, separating the white, pale green, and dark green parts; set aside. Heat panko, salt, and 1 1/2 tablespoons oil in a small skillet over low. Cook, stirring constantly, until panko is toasted and golden brown, about 4 minutes. Transfer panko mixture to a small bowl; stir in lemon zest. Set aside until ready to use. Add pasta to boiling water and cook according to package directions for al dente, stirring in spinach by the handful during final 1 minute of cooking time. Drain pasta and spinach, reserving 1/2 cup cooking water. Heat remaining 1/4 cup oil in a large Dutch oven over medium. Add white and pale green scallions and garlic; cook, stirring often, until softened, about 3 minutes. Add crushed red pepper and nutmeg; cook, stirring constantly, until fragrant, about 15 seconds. Add feta, chicken stock, and cream to Dutch oven; bring to a simmer over medium-high. Simmer, stirring occasionally, until slightly thickened and sauce lightly coats the back of a spoon, about 2 minutes. Add pasta-spinach mixture and peas; cook, stirring constantly, until sauce coats pasta, 1 to 2 minutes. Remove from heat and stir in dark green scallion parts, dill, and lemon juice. Add reserved pasta water, 2 tablespoons at a time, if needed to thin sauce to desired consistency. Divide pasta evenly among 4 bowls and sprinkle evenly with reserved panko mixture. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.