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.
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
Preparation
- 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 450, Fat 18 g (Saturated 10 g, 0.4 0 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.