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Rach puts a fun and tasty twist on spanakopita, a savory Greek spinach pie, by turning it into a pasta that she calls spanakopipasta. "Tricky to say, delicious to eat!" she jokes. She uses short-cut noodles in place of the phyllo dough, tossing it with the spinach, feta and herb filling mixture, and finishes the dish with a generous amount of lemon juice. "It smells incredible and is SO easy!" 


  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 2 onions, finely chopped
  • Salt and white or black pepper
  • 4 large cloves garlic, chopped
  • 1 pound stemmed medium-leaf spinach, chopped
  • A little freshly grated nutmeg (about 1/8 teaspoon)
  • A bit of red pepper flakes
  • 1 pound short-cut pasta
  • ¾ pound Greek feta in water, drained and crumbled
  • 1 cup chopped scallions
  • 1 cup chopped dill, parsley and mint, combined
  • Juice of 1 lemon


Serves: 6


Bring pot of water to boil for pasta. 

Heat EVOO and butter over medium heat, melting butter into oil. Add the onions, season with salt and pepper and soften. After 7 to 8 minutes, add the garlic and stir a minute. Wilt in greens and add nutmeg, red pepper flakes and a little more white or black pepper.  
Cook pasta a minute less than directions in liberally salted water. Drain and reserve a bit of the starchy cooking water.  

Toss pasta and cheese with sauce, scallions and herbs and combine for 1 minute, adding starchy water as needed. Add the lemon juice and serve.