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This spinach and feta pasta tastes exactly like spanakopita

Name: Easy 25-minute spinach and feta pasta recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500g fresh pappardelle (see recipe notes); 40.00 ml extra virgin olive oil, plus extra, to drizzle; 100g salted butter, chopped; 1 medium red onion, finely chopped; 3 garlic cloves, thinly sliced; Finely grated zest of 2 lemons; 60ml lemon juice; 40g parmesan; 120g tub Persian feta, drained, crumbled, plus extra, to scatter; 280g packet baby spinach; Flat-leaf parsley leaves, to serve

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by Dominic Smith

Feb 27, 2026

This is our pasta take on a spanakopita – lemon, salty feta and fresh baby spinach. And it’s ready to serve in under 30 minutes.

You’ll need a large high-sided non-stick frypan for this recipe.

500g fresh pappardelle (see recipe notes)
2 tbs extra virgin olive oil, plus extra, to drizzle
100g salted butter, chopped
1 medium red onion, finely chopped
3 garlic cloves, thinly sliced
Finely grated zest of 2 lemons
1/4 cup (60ml) lemon juice
1/2 cup (40g) finely grated parmesan
120g tub Persian feta, drained, crumbled, plus extra, to scatter
280g packet baby spinach
Flat-leaf parsley leaves, to serve

Method

1.

Bring a large saucepan three-quarters full of salted water to the boil. Add pasta and cook according to packet instructions. Drain and reserve 1 cup (250ml) cooking liquid.
2.

Meanwhile, heat the oil in a large high-sided non-stick frypan over high heat. Add butter and cook, swirling butter in pan, for 30 seconds-1 minute, until butter begins to foam (see recipe notes). Add onion and garlic and cook, stirring occasionally, for 4-5 minutes, until onion begins to soften.
3.

Add lemon zest and juice, reserved cooking liquid and cheeses and cook, stirring continuously, for 1-2 minutes, until feta has melted into liquid. Add cooked pasta, season to taste and toss well to combine. Turn off heat, add spinach and toss in pan until spinach has wilted.
4.

To serve, divide pasta among bowls, scatter with extra feta and drizzle with extra oil. Serve scattered with parsley.

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Recipe Notes

We used fresh pappardelle, but you can use your favourite type of pasta, fresh or dry. You can also buy a 500g packet of fresh lasagne sheets and cut to your preferred width.

You want your butter to foam as this is the starting point of nut butter. Nut butter, sometimes called burnt butter, gives this recipe a well rounded ‘nutty’ flavour that enhances the flavour of all ingredients and brings them together perfectly. Add some roasted pine nuts to the final dish, if you like.