Inspired by the classic flavours of Greek spanakopita (spinach pie), this one pot pasta dish is ready in 30 minutes.
Hetty Lui McKinnon is a food writer and cookbook author with a passion for vegetables. She's the author of five vegetarian cookbooks, and won the James Beard Award for Vegetable-Focused cooking in 2024.One-pot pasta recipes are not only practical, they are also functional. The pasta is cooked in vegetable stock which injects more flavour into the pasta.
You could use other greens such as kale or silverbeet in place of spinach, and if you're dairy-free you can use vegan feta or another non-dairy cheese.This is designed to be a very green dish — the amount of spinach stipulated will look like too much to fit into your pan, but add it incrementally and allow it to cook down before throwing in more. You can also use more or less spinach, according to your preference.You could also use other greens such as kale or silverbeet.
Add the pasta and stir to combine. Pour in the stock, cover and cook for 5 minutes on medium high heat. Uncover, stir the pasta, replace the lid, reduce heat to medium and cook for another 5 minutes. Taste the pasta — if it needs more time, cover with lid and cook for a few minutes more; if it looks dry, you can add a splash of water. All pasta shapes and brands will have different cooking times; you want the pasta to be just tender.
When the pasta is ready, add the spinach, a few handfuls at a time, stirring as you go to distribute the spinach and encourage it to wilt. As it cooks down, add another 2–3 handfuls of spinach and stir again. Continue doing this until all the spinach has been added. Remove from the heat and add the dill, lemon zest and juice, and feta. Toss to combine. Taste and season well with salt and lots of black pepper.
Pasta Spinach Feta Dill Hetty Lui Mckinnon One Pot Pasta One Pot Meal Dinner Easy Recipe Quick
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