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“I love spanakopita, so I made it into a wonderful creamy pasta dish. If you don’t have fresh dill, try 2 Tbsp. of dried.” —Lindsay Williams, Hastings, Minnesota
This recipe is:
Healthy
Nutritional Facts 1-1/2 cups equals 435 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 667 mg sodium, 61 g carbohydrate, 11 g fiber, 23 g protein.
Originally published as Spanako-Pasta in Healthy Cooking June/July 2011, p52
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Aug. 15, 2011 by dmwilmoth
Really enjoyed the flavor of this recipe. It was creamy but not overly so. I love that it tasted really bad for you, but that it's Healthy Cooking! I made the dish as instructed except I did not have dill so I omitted. Wonderful! Will definitely make again.
Reviewed on Aug. 12, 2011 by kbraymen
Absolutely delicious. Made it with fresh spinach. Daughter & I thought it was fantastic. Threw some chicken on the hubby's plate to keep him happy. Definitely repeatable!!
Reviewed on Aug. 05, 2011 by Pinstripes
So good! I kind of went overboard on the spinach because I had a 16oz bag rather than 10oz box, but it was still addictively tasty.
Reviewed on Jun. 02, 2011 by Castrily
Supreme! I'll make this over and over...........we also love spanakopita and this is a wonderful substitute. I used fresh spinach and did cheat with fresh cream instead of fat free milk but followed the recipe other than that. Terrific!!!!
Reviewed on May. 28, 2011 by Sally Miner
My main concern is with the note the cook put at the top. Taste of Home don't you check before you print. the recipe calls for 2 Tbsp. fresh dill and the cook states that you can substitute 2 Tbsp. dried. My teaching is 1 Tbsp. fresh = 1 TEASPOON dried. Made with her suggestion the dill flavor would be overwhelming.
Reviewed on May. 25, 2011 by jillcookie
I wish the editors would indicate how much pasta to use by package size. I ma going to make this and will re rate it again. it does sound good.
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