Save to Pinterest Winter had dragged on forever, and I needed something that felt like sunshine on a plate. I crumbled feta into a skillet on impulse, watching it soften into the spinach like it belonged there all along. The first bite stopped me in my tracks. That salty, creamy tang against the pasta was exactly what I didn't know I was missing.
My sister looked skeptical when I called her over for 'feta pasta.' She's polite like that. But then she took a bite and didn't speak for five full minutes, just kept eating. Now she texts me from the grocery store asking if she has everything to make it again. That silent endorsement means more than any compliment.
Ingredients
- 400 g dried pasta: Penne or fusilli catch the sauce best, but spaghetti works beautifully too
- 200 g feta cheese: Get the good stuff in brine, it melts into silkier creaminess
- 150 g baby spinach: Fresh leaves wilt down perfectly, no chopping needed
- 2 cloves garlic: Minced fine so it infuses the oil without burning
- 3 tbsp olive oil: The foundation that carries all the flavors together
- 1 tsp black pepper: Fresh cracked adds warmth that balances the tang
- 1/2 tsp chili flakes: Optional but adds this gorgeous subtle heat
- Salt: For pasta water and final seasoning to taste
- Lemon zest and herbs: Fresh garnish that makes everything pop
Instructions
- Get your water going:
- Bring a large pot of salted water to boil, then cook pasta until al dente. That starchy water is liquid gold, so save a full cup before draining.
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and let it sizzle for just one minute until fragrant.
- Wilt the spinach:
- Toss in the spinach and stir for about two minutes. It'll look like a mountain but collapse into something manageable.
- Bring it together:
- Add the drained pasta right into the skillet. Sprinkle crumbled feta over everything and pour in half that precious pasta water.
- Create the sauce:
- Toss vigorously, watching the feta soften into a creamy sauce. Add more pasta water if it needs loosening.
- Season and serve:
- Finish with black pepper, chili flakes if you like heat, and adjust salt. Plate it up while steaming hot.
Save to Pinterest This pasta became my go-to for impromptu dinner parties because it feels special but never stresses me out. There's something magical about how such simple ingredients transform into something that makes people lean in and ask for seconds.
Making It Your Own
I've discovered that adding sun-dried tomatoes right with the spinach gives these bursts of sweetness that cut through the tangy feta. Sometimes I'll throw in roasted red peppers if I have them lurking in the fridge. The recipe forgives all sorts of improvisations.
Timing Is Everything
The trick I learned after making this a dozen times is timing the spinach so it's ready exactly when the pasta drains. Everything should be hot when it comes together. Cold pasta shocks the sauce and it never quite recovers that velvety texture.
Serving Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I like serving this with a simple green salad dressed in lemon vinaigrette. Something fresh and acidic balances how luscious the pasta feels.
- Grate extra lemon zest at the table for that bright finish
- Keep some extra feta on hand for guests who want more salt
- This pasta doesn't reheat well, so embrace the leftovers cold as a salad
Save to Pinterest Somehow this dish manages to be both comforting and elegant at the same time. It's become the meal I make when I want to feed people well without spending hours in the kitchen.
Recipe FAQs
- → Can I use fresh pasta instead of dried?
Yes, fresh pasta works wonderfully and cooks faster—typically 3-4 minutes. The cooking time will be shorter, so adjust accordingly and still reserve 1 cup of the pasta water for the sauce.
- → What can I substitute for feta cheese?
Ricotta salata, goat cheese, or even a sharp pecorino romano work as excellent alternatives. Each brings its own tangy, creamy character to the dish.
- → How do I prevent the feta from becoming grainy?
The reserved pasta water's starch is crucial—it helps the feta emulsify smoothly. Toss vigorously over medium heat and avoid boiling. Add pasta water gradually while stirring constantly for best results.
- → Can I make this dairy-free?
You can replace feta with nutritional yeast and cashew cream, though the flavor profile will differ. Use the same technique of tossing with starchy pasta water to create creaminess.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the tangy feta and spinach beautifully. The wine's acidity and herbaceous notes enhance the Mediterranean flavors without overpowering the delicate sauce.
- → How do I store leftovers?
Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the creamy sauce.