Spanakopita Pasta (Spanakopasta)
Fancy a quick dinner with a Mediterranean twist? This fusion of Greek spanakopita and Italian pasta is ready in a flash, wonderfully aromatic, and truly satisfying. Fresh herbs and lemon juice add lightness, while a golden-brown toasted panko coating provides that unmistakable crunch.
Ingredients · Servings 2
- 300 g Spinat
- 150g feta cheese
- 250 g Spaghetti
- 1 onion
- 2 toes of garlic
- 2 tbsp olive oil
- 15 g Dill
- 15 g parsley
- 1 lemon
- 2. Butter
- 60 g panko breadcrumbs
- 1 tsp dried oregano
- 0.25 tsp ground nutmeg
- Salt
- Pfeffer
Method · 20 min
- Finely chop the dill and parsley. Melt the butter in a large pan and toast the panko breadcrumbs over medium heat until golden brown. Stir in the chopped herbs and oregano, and season with salt and pepper. Remove from the pan and set aside.
- Peel and finely dice the onion, peel and finely chop the garlic. Heat olive oil in the previously used pan, sauté the onion for about 2–3 minutes until translucent, add the garlic and cook for another minute. Roughly chop the spinach and add it to the pan in batches, stirring until wilted. Season with salt, pepper, and nutmeg.
- Meanwhile, cook the spaghetti in a large pot of salted water according to the package directions until al dente. Reserve some of the pasta water. Wash the lemon with hot water and finely grate the zest, then squeeze out the juice.
- Crumble the feta with a fork. Add the cooked spaghetti directly to the spinach in the pan. Stir in half of the feta, lemon zest, and a little lemon juice, adding a splash of pasta water if needed to thicken the sauce. Season with salt and pepper. To serve, divide the pasta among plates and top with the crispy herb and panko breadcrumb mixture and more feta.
