Baked spanakopita pasta with greens and feta brings all the bold, comforting flavors of traditional Greek spanakopita into a cozy pasta bake you’ll want to make on repeat. This dish layers tender pasta with garlicky sautéed greens, briny feta, and a creamy sauce that holds it all together—then finishes in the oven until bubbly and golden.
Whether you’re feeding the family or prepping ahead for the week, this is a Mediterranean-inspired twist that delivers. In this guide, you’ll learn how to make it from scratch, adapt it to your taste, and store it like a pro.
Table of Contents
baked spanakopita pasta with greens and feta
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook pasta until just al dente, about 10 minutes. Reserve 1/2 cup of pasta water, then drain.
- While pasta cooks, melt butter in a large skillet over medium heat. Add scallion whites and garlic, sauté for 2 minutes.
- Add greens to skillet and cook until wilted, about 5 minutes. Stir in chopped herbs and scallion greens.
- Add cream cheese and a splash of reserved pasta water. Stir until melted and combined.
- Add drained pasta, mozzarella, and half of the feta. Mix well, then transfer to a greased baking dish.
- Sprinkle remaining feta on top and bake for 22 minutes, or until bubbly and golden.
- Let rest for 5 minutes before serving.
Nutrition
Notes
- For extra crunch, scatter crushed phyllo or seasoned breadcrumbs over the top before baking.
- Swap pasta shapes based on what’s in your pantry—rigatoni, penne, and fusilli all work well.
- Squeeze out excess moisture from cooked greens to avoid a watery bake.
- Want more richness? Stir in a spoonful of cream cheese or Greek yogurt with the feta mixture.
Tried this recipe?
Let us know how it was!Baked Spanakopita Pasta with Greens and Feta – My Ultimate Comfort Food
If you grew up in a kitchen where cast iron stayed hot and the air smelled like garlic and olive oil, you’ll feel right at home with this one. My love for baked spanakopita pasta with greens and feta started in the most unexpected place: a late-night fridge raid.
I had leftover sautéed spinach from dinner, some crumbled feta in a half-empty container, and a bowl of rigatoni waiting for a purpose. Next thing I know, I tossed it all together, threw it in the oven, and accidentally created one of the most comforting dishes I’ve ever made.
I’ve played around with the recipe a lot since that night. Sometimes I add chopped kale or arugula for a little bite. Sometimes I finish it with phyllo shards on top for extra crunch, kind of like the crispy edges on my honeycomb pasta cake.
And when I’m craving heat? I throw in a pinch of chili flakes, drawing inspiration from bold blends like the ones in my spicy ramen lasagna.
Why This Pasta Bake Stands Out
This isn’t just another baked pasta recipe—it’s a Mediterranean-inspired twist that hits every comfort note you could ask for.
Baked spanakopita pasta with greens and feta wraps together bold flavor, creamy texture, and a hint of nostalgia in one skillet-friendly dish. It captures the essence of spanakopita’s herb-filled magic, then blends it with pasta’s heartiness for a bake that feels both familiar and exciting.
The first thing that hooks you is the flavor. Feta brings that sharp, briny edge, while sautéed greens add a mild earthiness. Then there’s a whisper of lemon and garlic in every forkful, rounded out by a creamy base that pulls it all together.
A bold blend of creamy, salty, and fresh
Each bite delivers a perfect trifecta:
- Crumbled feta adds tang and richness without melting completely
- Wilted greens carry a delicate herbaceous tone
- Dill and parsley brighten it with a clean, green finish
It’s a flavor profile that’s clean but not plain—simple but not boring.
Texture that satisfies like a classic casserole
Spanakopita may be known for its crisp phyllo, but this version finds crunch and contrast in different ways:
- Pasta holds its shape and provides chew
- The filling stays soft and creamy throughout
- A golden crust forms on top from baked feta or breadcrumbs
This layering reminds me of the satisfaction I get from recipes like chicken spaghetti casserole—only here, it’s filled with Greek flavor. And if you enjoy the decadent comfort of chicken spaghetti with cream cheese, this dish will feel right at home on your table.
Best Ingredients for Spanakopita Pasta
When it comes to flavor and texture, the ingredients you choose for baked spanakopita pasta with greens and feta make all the difference. This dish leans on simple staples—nothing fancy, just fresh, high-impact components that work together seamlessly. Whether you’re shopping fresh or cleaning out the fridge, the right picks turn this pasta bake into something memorable.
Leafy greens that bring depth and balance
Spinach is the classic base for spanakopita, and it still holds up beautifully here. But the great thing about this recipe? It’s flexible. Feel free to blend different greens for flavor and body:
- Spinach – tender, mild, cooks fast
- Lacinato kale – slightly bitter, great texture after sautéing
- Swiss chard – earthy and colorful, especially with rainbow stems
- Arugula – peppery edge that balances creamy elements
Just make sure to cook and drain the greens well. Excess moisture is the enemy of a good pasta bake—no one wants a soggy bottom.
Cheese and pasta: The heart of the bake
Feta is obviously non-negotiable here—it’s what gives the dish its signature briny, tangy flavor. But your choice of pasta also plays a big role. Short shapes with ridges work best because they hold onto all that creamy filling.
Go for:
- Rigatoni or penne – sturdy, perfect for layering
- Fusilli – great for capturing sauce in each twist
- Ziti – classic, reliable, and satisfying
You can even sneak in a little ricotta or Greek yogurt for extra creaminess if you like your bakes softer in the middle—just like I do when making my baked chicken spaghetti. And if you love a dish that marries cheese and herbs beautifully, this has the same rustic comfort as my chicken parmesan with spaghetti—only with a Mediterranean twist.
The Cooking Method – From Stove to Oven
With all your ingredients prepped, you’re just steps away from pulling this dish together.What makes baked spanakopita pasta with greens and feta so satisfying is how easily it shifts from stovetop to oven.
The sautéed greens and cheese base meld perfectly with the pasta, and the final bake adds that irresistible golden crust.
Build the flavor from the pan up
Begin by warming a splash of olive oil in a pan.Let chopped onions soften until translucent, then stir in garlic for a quick burst of aroma. Add your greens—spinach, kale, or chard—and cook until they wilt and most moisture cooks off. Season with salt, pepper, and just a touch of grated nutmeg or lemon zest.
When the greens are tender, fold in crumbled feta and, if you like a creamier texture, a spoonful of Greek yogurt or ricotta. This mixture becomes the soul of the dish—bold, bright, and savory.
It gives the same rustic payoff as comfort staples like my baked chicken spaghetti, but swaps the Southern-style cheese sauce for something fresher and tangier.
Layer, top, and bake to golden
Once the filling is ready, toss it with your cooked pasta and spread the mix into a lightly greased baking dish. Here’s where you can have a little fun. Instead of just tossing it in the oven, finish with one of these toppings to add crunch and color:
- A generous sprinkle of feta and a brush of olive oil
- Lightly buttered breadcrumbs for a toasty crust
- Shattered pieces of phyllo for a traditional nod
Slide the dish into a 375°F oven and bake for 20 minutes covered. Then remove the foil and give it another 10–15 minutes, just until the top turns golden and slightly crisp. It’s the kind of cozy, cheesy texture lovers of chicken parmesan with spaghetti will appreciate—only with a herby, Greek-inspired twist.
Make It Your Way – Variations and Meal Prep Tips
One of the best parts about baked spanakopita pasta with greens and feta is how effortlessly it adapts to different diets, ingredients, and schedules. Whether you’re tweaking the filling or planning meals ahead for the week, this dish gives you plenty of room to get creative.
Flavor swaps and easy upgrades
This recipe is built for flexibility. If you’ve got other veggies on hand or you’re feeding someone with dietary preferences, the base mixture welcomes a range of substitutions.
Here are a few smart add-ins and swaps:
- Chopped artichoke hearts add tang and depth
- Sun-dried tomatoes bring a savory-sweet chew
- Mushrooms create a heartier texture and earthy bite
- Use tofu-based feta and cashew cream for a plant-based version
- Opt for gluten-free pasta to keep it celiac-friendly
You can even mix up the greens. Try pairing spinach with peppery arugula, or toss in leftover sautéed veggies from last night’s dinner. This flexible approach is why it fits so well into weekly meal planning, just like other cozy favorites such as Dolly’s chicken and stuffing casserole.
Meal prep, freezing, and storing leftovers
The beauty of baked spanakopita pasta with greens and feta is that it fits into real life—whether you’re prepping dinner ahead of time or planning lunches for the week. This dish doesn’t just reheat well—it actually improves as the flavors settle.
You can prep everything in advance and keep it in the fridge until baking day. Want to save even more time? Divide the pasta into single-serving portions, seal them up, and refrigerate or freeze for future meals.
Here’s how to make the most of it:
- Keep assembled (but unbaked) pasta covered in the fridge for up to 2 days
- Bake first, then freeze portions for up to 2 months in airtight containers
- Warm leftovers in the oven at 350°F, covered, until hot and bubbly
Even once frozen, the feta still holds its flavor and texture, and crispy toppings like breadcrumbs stay surprisingly intact. This kind of prep makes your week feel smoother—especially when you’ve already got a few comfort favorites like Dolly’s chicken and stuffing casserole or popcorn chicken recipe ready to go in the rotation.
Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
Frequently Asked Questions
Can you put feta on top of a pasta bake?
Definitely. Feta doesn’t just belong inside—it makes a great finishing touch on top. When you sprinkle feta over your baked spanakopita pasta with greens and feta before baking, it adds salty richness and turns golden as it cooks. Want extra crunch? Try scattering some crushed phyllo or toasted breadcrumbs alongside the cheese.
Do you cook spinach before spanakopita?
Yes, always cook spinach (or any greens) before using them in spanakopita or pasta bakes. Raw spinach contains a lot of water, and that excess moisture can ruin the texture of your baked dish. Sautéing the greens first allows them to release their water and absorb flavor from aromatics like onion and garlic.
How to make spinach and feta pasta?
Start by sautéing aromatics in olive oil, then add cooked spinach and season it well. Stir in crumbled feta, mix with cooked pasta, and finish it in the oven until golden on top. That’s the base of baked spanakopita pasta with greens and feta.
What green vegetable is used in the filling for Greek spanakopita?
The traditional green is spinach, but many versions—especially modern or home-style ones—include kale, leeks, or chard. In this pasta version, spinach is the go-to, but you can also mix it with arugula or even use leftover cooked greens from another dish.
Conclusion: A Greek-Inspired Bake That Feels Like Home
There’s something magical about baked spanakopita pasta with greens and feta—it brings together the comfort of a creamy pasta bake with the bold, briny flavors of traditional Greek cooking. It’s one of those dishes that feels rustic yet refined, familiar yet fresh. Whether you’re making it for family dinner or meal prepping for the week, it hits the sweet spot between satisfying and simple.
The beauty of this baked spanakopita is how flexible it is. Use whatever greens you have, adjust the herbs to your taste, or make it meatless for a lighter bite. Every version comes out warm, comforting, and packed with flavor. From the golden feta topping to the creamy interior, this pasta bake always delivers.
Craving more comforting bakes? You’ll also love the soulfulness in my baked chicken spaghetti or the crowd-pleasing texture of this honeycomb pasta cake. Let’s keep building flavor, one skillet at a time.
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