Creamy Feta Spinach Pasta

The first time I made this pasta, I was standing in my tiny apartment kitchen with a block of feta my neighbor had gifted me and a bag of spinach that needed using. I had no grand plan, just hunger and a whim. That night taught me that sometimes the most luxurious things come from the simplest ingredients throwing themselves a party in a hot pan.

I served this to my brother once when he was going through a rough patch, and he literally stopped mid conversation, eyes wide, asking what kind of magic Id put in the pan. Sometimes food is just the bridge we need.

Ingredients

• 400 g (14 oz) dried pasta: Short shapes like penne or fusilli catch the sauce best, but spaghetti works beautifully too
• 200 g (7 oz) feta cheese, crumbled: The saltiness melts into the pasta water creating the most incredible creamy base without any heavy cream
• 150 g (5 oz) baby spinach: Add it in two batches if your skillet is small, watching it collapse into silky ribbons
• 2 cloves garlic, minced: Let it sizzle just until fragrant, not brown, or itll turn bitter on you
• 3 tbsp olive oil: This becomes part of your sauce, so use something you actually like the taste of
• 1 tsp freshly ground black pepper: Feta is salty, so let pepper do the heavy lifting for extra heat
• 1/2 tsp chili flakes (optional): My secret weapon for cutting through all that creamy richness
• Salt, to taste: Remember the feta and pasta water are already working hard here
• Zest of 1 lemon and fresh herbs: These arent just garnish, they wake everything up

Instructions

Get your water working first:

Bring a large pot of salted water to boil and cook pasta until al dente, saving that precious cup of starchy water before draining

Build your flavor base while pasta cooks:

Heat olive oil in a large skillet over medium heat, add minced garlic and let it sizzle for just one minute until your kitchen smells incredible

Wilt the spinach:

Toss in the spinach and stir for about two minutes until its collapsed and silky, not mushy

Bring it all together:

Add hot drained pasta to the skillet, sprinkle in crumbled feta, then pour in about half the pasta water

Create the sauce:

Toss vigorously, watching the feta melt into the starchy water until everything is coated and glossy, adding more pasta water as needed

Season and serve:

Finish with black pepper, chili flakes if using, and salt to taste, then plate immediately with lemon zest and herbs scattered on top

Save

This recipe has become my emergency dinner for surprise guests, lazy Tuesdays, and nights when I need comfort but refuse to order takeout. Its saved me more times than I can count.

Making It Your Own

After making this dozens of times, I learned that arugula brings a peppery punch that cuts through the creaminess beautifully, while kale holds up better if youre planning to reheat leftovers the next day.

Timing Is Everything

Have all your ingredients prepped before you drop the pasta in the water. The moment those noodles drain, you want to move fast, pulling everything together while the pasta is screaming hot and ready to emulsify.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. I also love serving this with a simple side salad dressed with nothing but lemon juice and good olive oil.

• Grill some crusty bread to sop up that creamy sauce at the bottom of the bowl
• Blanch the spinach in the pasta water for 30 seconds if you prefer it more tender
• Add the chili flakes at the very end if you want the heat to stay bright and forward

Save

This pasta proves that some of the best meals come from what we already have in our fridge, ready in the time it takes to set the table.

Recipe Questions & Answers

→ What pasta shapes work best?

Penne, fusilli, and spaghetti all work beautifully. Short pasta shapes with ridges catch the creamy sauce well, while long strands like spaghetti offer elegant twirling. Choose what you have on hand.

→ Can I make this dairy-free?

Substitute feta with vegan feta alternatives or nutritional yeast for a similar tangy flavor. The pasta water technique still creates a silky coating, though the texture will differ slightly from traditional feta.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to revive the creamy consistency. The pasta will absorb more liquid as it sits.

→ What can I add for extra protein?

Grilled chicken, shrimp, or white beans pair wonderfully. For a vegetarian protein boost, consider adding chickpeas or pine nuts for crunch. These additions complement the Mediterranean flavors perfectly.

→ Why reserve pasta water?

The starchy pasta water is essential for creating that silky, restaurant-quality sauce. It helps melt the feta into a creamy emulsion while seasoning the dish from within. Always reserve more than you think you'll need.