Spanako-Pasta Recipe
Spanako-Pasta Recipe photo by Taste of Home
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Spanako-Pasta Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 4-1/2 cups uncooked whole wheat spiral pasta
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 3/4 cup reduced-sodium chicken broth or vegetable broth
  • 3/4 cup fat-free milk
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 2 ounces reduced-fat cream cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons snipped fresh dill
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 3/4 cup crumbled feta cheese

Nutritional Facts

1-1/2 cups: 435 calories, 12g fat (6g saturated fat), 27mg cholesterol, 667mg sodium, 61g carbohydrate (7g sugars, 11g fiber), 23g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt and cayenne; heat through. Drain pasta, reserving 1 cup liquid. Toss pasta with spinach mixture, adding some of the reserved pasta liquid if needed. Sprinkle with feta cheese. Yield: 4 servings.
Originally published as Spanako-Pasta in Healthy Cooking June/July 2011, p52

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dmwilmoth User ID: 2810512 195014
Reviewed Aug. 15, 2011

"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."

kbraymen User ID: 428096 212525
Reviewed Aug. 12, 2011

"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!!"

Pinstripes User ID: 3468767 117374
Reviewed Aug. 5, 2011

"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."

Castrily User ID: 2436424 117354
Reviewed Jun. 2, 2011

"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!!!!"

Sally Miner User ID: 1714177 196368
Reviewed May. 28, 2011

"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."

jillcookie User ID: 4909213 123737
Reviewed May. 25, 2011

"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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