Pin There was a Wednesday evening when I had nothing but dried pasta, a block of feta, and a bag of spinach wilting in the crisper drawer. I tossed them together with some pasta water, and what emerged was this glossy, tangy, ridiculously creamy sauce that clung to every piece of penne. My husband looked up mid-bite and said, this is restaurant food. It became our default weeknight savior, and I never stopped making it.
I made this for my sister the night she moved into her first apartment, before she even unpacked her plates. We ate it straight from the skillet on her kitchen counter, still steaming, laughing about how grown-up life was supposed to involve more than just boiling water and crumbling cheese. She texts me every few months to say shes making the spinach feta thing again, and I know exactly what she means.
Ingredients
- 400 g dried pasta (penne, fusilli, or spaghetti): Use a sturdy shape that can hold onto the creamy sauce, and always cook it one minute shy of the package time so it finishes in the skillet.
- 200 g feta cheese, crumbled: This is the soul of the dish, melting into salty, tangy creaminess when tossed with hot pasta water, so dont skimp on quality here.
- 150 g baby spinach, washed: It wilts down to almost nothing, adding color and a whisper of earthiness without overwhelming the feta.
- 2 cloves garlic, minced: Just enough to perfume the olive oil and wake up the whole pan without turning sharp or bitter.
- 3 tbsp olive oil: The base that carries the garlic and helps the feta turn silky, so use something fruity and good.
- 1 tsp freshly ground black pepper: Adds a gentle bite that plays beautifully against the creaminess of the cheese.
- 1/2 tsp chili flakes (optional): A little heat in the background makes the whole dish feel alive, but you can leave it out if you prefer things mild.
- Salt, to taste: Go easy, the feta is already salty, so taste before you add more.
- Zest of 1 lemon (optional): A bright, citrusy finish that cuts through the richness and makes every bite feel lighter.
- Fresh basil or parsley, chopped (optional): A handful of herbs at the end adds freshness and makes the whole plate look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then scoop out a mugful of that starchy water before draining. That cloudy liquid is what turns crumbled cheese into a glossy, clinging sauce.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells sweet and toasty. Dont let it brown or it will turn bitter and ruin the whole vibe.
- Wilt the spinach:
- Toss the spinach into the skillet and stir it around until it collapses into a dark green tangle, which takes about two minutes. It will look like way too much at first, then suddenly shrink to almost nothing.
- Combine pasta and feta:
- Add the hot drained pasta to the skillet along with the crumbled feta, then pour in half a cup of the reserved pasta water. Toss everything together vigorously, letting the feta melt and mingle with the starch to create a creamy, cohesive sauce.
- Adjust and season:
- Add more pasta water a splash at a time if the sauce feels tight, then season with black pepper, chili flakes if using, and a cautious pinch of salt. Taste as you go, the feta does a lot of the work already.
- Serve:
- Plate the pasta immediately while its still glossy and steaming, then finish with lemon zest and a scatter of fresh herbs if you have them. The heat will release the oils in the zest and make the whole dish smell like sunshine.
Pin One night I added a handful of sun-dried tomatoes because I had a jar open in the fridge, and my kids devoured it without realizing they were eating spinach. It became our quiet little trick, sneaking greens into a dish that tasted indulgent enough to feel like a treat. Now I make it whenever I need everyone to come to the table without complaints.
Making It Your Own
You can fold in a couple spoonfuls of cream cheese or a splash of heavy cream if you want the sauce even richer and more luxurious. Swap the spinach for arugula if you like a peppery bite, or use kale if you want something heartier that holds its shape. Roasted red peppers or a handful of olives will add bursts of sweetness or brine that make every forkful a little different.
Pairing and Serving
This pasta is rich enough to stand alone, but a simple green salad with lemon vinaigrette or a slice of crusty bread for mopping up the sauce never hurts. A crisp, cold Sauvignon Blanc or a light Pinot Grigio cuts through the creaminess and makes the whole meal feel a little more special. If you want to stretch it further, serve it alongside roasted chicken thighs or grilled shrimp.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, though the sauce will thicken as it cools. When you reheat it, add a splash of water or milk and warm it gently in a skillet over low heat, stirring until it loosens back up and turns creamy again. It wont be quite as glossy as the first time, but its still deeply satisfying and better than most takeout.
- If the sauce breaks or looks grainy, whisk in a tablespoon of butter or olive oil while reheating to bring it back together.
- You can freeze portions for up to a month, but be prepared for the texture to change slightly when thawed.
- Add a handful of fresh spinach when reheating to perk up the color and give it that just-made feel.
Pin This pasta has pulled me through rushed evenings, lazy Sundays, and nights when I just needed something warm and easy that tasted like care. I hope it does the same for you.
Recipe Q&A
- → Can I use fresh pasta instead of dried?
Yes, fresh pasta works wonderfully. Reduce cooking time to 3-5 minutes, and reserve the same amount of starchy cooking water to create the creamy sauce.
- → What if my sauce is too thin?
Add more reserved pasta water gradually while tossing. The starch in the water helps create the creamy consistency. If needed, add a tablespoon of cream cheese for extra richness.
- → Can I substitute the feta cheese?
Absolutely. Try goat cheese, ricotta salata, or a combination of Parmesan and cream cheese for different flavor profiles and textures.
- → Is this dish gluten-free?
Use gluten-free pasta as a substitute for regular dried pasta. Ensure all other ingredients, especially feta cheese and seasonings, are certified gluten-free if needed.
- → How can I make this more filling?
Add grilled chicken, shrimp, or white beans for extra protein. Sun-dried tomatoes, olives, or roasted red peppers also enhance the dish and add heartiness.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the tangy feta and fresh spinach beautifully. Pinot Grigio or Vermentino are excellent alternatives for a light, refreshing pairing.