Spanakopita is a Greek spinach pie that may well be one of the most recognized dishes of Greece. And while I highly recommend making (or at least eating) the real thing, if you need to get dinner on the table and only have a half hour, that's not the dish to choose. However, you can borrow from the flavors of this most excellent dish and lend them to a pasta dish that can be on the table in about 30 minutes.
I have included some substitutions directly in the recipe below and whenever that happens, know that the first option listed is what I used, either because my CSA was particularly generous with ingredients or because my market provided particular options that I simply could not refuse. The lemony crisped panko could be replaced with grated cheese, but I like the texture of the panko enough to avoid jumping on that suggestion within the recipe. At least try it this way before making that change. The crispy panko gives a nod to the phyllo dough present in the spinach pie version and I like the effect.
Serve this pasta alongside a nice salad. And yeah, if you can manage, make it a Greek salad. That said, a cucumber salad with a garlic-lemon dressing would also be quite lovely. A glass of chilled white wine will also go a long way toward pushing your daydreams toward Greece. Enjoy!
Spanakopita Pasta
- 4 scallions, sliced
- ½ cup panko
- ¼ teaspoon kosher salt
- ¼ cup, plus 1 ½ tablespoons extra-virgin olive oil, divided
- ½ teaspoon grated lemon zest
- 1 (16-ounce) package cavatappi pasta - or similar shaped pasta
- 10 ounces fresh baby spinach
- 10 ounces pea greens, finely chopped OR 1 cup peas
- 2 tablespoons finely chopped green garlic (regular garlic can be substituted)
- ¼ teaspoon crushed red pepper flakes
- 6 ounces feta cheese, crumbled
- 1 cup chicken stock
- 1 cup heavy cream
- 2 teaspoons dried dill OR 2 tablespoons chopped fresh dill
- 1 tablespoon fresh lemon juice
Bring a large pot of salted water to a boil. While the water heats, slice the scallions, separating the white, pale green, and dark green parts of the scallions; set aside.
Heat the panko, salt, and the 1 ½ tablespoons of extra virgin olive oil in a small skillet over low heat. Cook, stirring constantly, until the panko is toasted and golden brown, about 4 minutes. Transfer the panko mixture to a small bowl; stir in the lemon zest. Set aside.
Add the pasta to the 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. Stir in the pea greens, if using.
Heat the remaining ¼ cup of extra virgin olive oil in a large skillet or sauté pan over medium heat. Add the white and pale green scallions and garlic; cook, stirring often, until softened, about 3 minutes. Add crushed red pepper and peas, if using; cook, stirring constantly, until fragrant, about 15 seconds.
Add the feta, chicken stock, and cream to the pan. Bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the sauce is slightly thickened and lightly coats the back of a spoon, about 2 minutes. Add the pasta-spinach-pea vine mixture; cook, stirring constantly, until the sauce coats the pasta, 1 to 2 minutes. Remove from the heat, and stir in the dark green scallion parts, dill, and lemon juice. Sprinkle the top of the pasta evenly with the reserved panko mixture before serving.
- Yields: 4-6 servings
- Preparation Time: 30 minutes