Creamy Feta Spinach Pasta

The first time I made this pasta was on a Tuesday evening when I had almost nothing in the fridge but a block of feta and some wilting spinach. I was honestly just trying to clean out the crisper drawer before grocery day, but something magical happened when that salty cheese hit the starchy pasta water. Now it's become my go-to when I want something that tastes like I put in way more effort than I actually did.

Last month my sister dropped by unexpectedly while I was making this, and she literally stood over the stove eating it straight from the skillet with a fork. That's when I knew this wasn't just pantry cleanup food anymore, it was the kind of dish that makes people linger in the kitchen, asking for seconds even though they swore they weren't hungry.

Ingredients

• 400 g dried pasta: Short shapes like penne or fusilli catch the sauce best, though spaghetti works beautifully too
• 200 g feta cheese: The salty tang is the backbone of this dish, so don't be tempted to use less
• 150 g baby spinach: Wilts down to almost nothing, so you can be generous here
• 2 cloves garlic: Minced fine so it disperses evenly throughout the sauce
• 3 tbsp olive oil: Creates the base for your garlic and helps the feta melt into creaminess
• 1 tsp black pepper: Freshly cracked makes all the difference here
• 1/2 tsp chili flakes: Optional, but I love how the heat cuts through the rich feta
• Salt: Remember the feta is already salty, so taste before adding much
• Lemon zest: Brightens everything up right at the end
• Fresh basil or parsley: Adds that final pop of color and freshness

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil, then add your pasta and cook until just al dente

Sauté the garlic while pasta cooks:

Heat olive oil in a large skillet over medium heat, add minced garlic, and let it sizzle for about a minute until fragrant but not browned

Wilt the spinach:

Toss in the baby spinach and stir gently for about two minutes until it's completely wilted and tender

Combine everything:

Add the drained hot pasta to the skillet, sprinkle in the crumbled feta, and pour in about half a cup of that precious pasta water

Create the sauce:

Toss vigorously, adding more pasta water as needed until the feta melts into a glossy, creamy coating that clings to every strand

Season and serve:

Add black pepper and chili flakes if using, adjust salt if needed, and finish with lemon zest and fresh herbs right before serving

Save

This recipe became my calling card during lockdown when friends would ask for something that felt fancy but used ingredients they already had. I've received more texts about this pasta than anything else I make, usually sent late at night with photos of empty plates and promises to make it again soon.

Making It Your Own

Sometimes I'll add a tablespoon of cream cheese or a splash of heavy cream if I'm craving something extra luxurious, though honestly the pasta water trick works beautifully on its own. The first time I tried that variation was during a particularly gray week when comfort food felt non-negotiable.

Pairing Suggestions

A crisp Sauvignon Blanc cuts through the richness perfectly, though I've also served this alongside a simple arugula salad with a sharp vinaigrette to balance the creamy pasta. My husband prefers it with just some crusty bread to mop up every last bit of sauce.

Make It Ahead

This pasta is best eaten immediately while the sauce is at its creamiest, but I've learned to prep everything in advance so dinner comes together in minutes. I'll wash and dry the spinach, crumble the feta, and measure out all the spices before I even turn on the stove.

• Save some pasta water even if you think you won't need it
• Have your lemon zested and herbs chopped before you start cooking
• Keep the pasta water hot until the very end in case you need to adjust consistency

Save

There's something deeply satisfying about a recipe that transforms humble ingredients into something this memorable. Hope this becomes one of those dishes you turn to again and again.

Recipe FAQs

→ 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 allow the feta coating to cling elegantly.

→ Can I make this dairy-free?

Substitute feta with vegan feta alternatives or nutritional yeast for cheesy flavor. The creamy texture comes from pasta water emulsification, so the sauce still achieves velvet consistency.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days. The pasta absorbs sauce as it sits, so add a splash of water when reheating to restore creaminess.

→ What vegetables can I add?

Arugula, kale, or Swiss chard make excellent spinach alternatives. For more depth, try adding sun-dried tomatoes, roasted red peppers, or artichoke hearts.

→ Is the sauce actually creamy without cream?

The starchy pasta water emulsifies with melting feta, creating a naturally creamy coating. This traditional technique yields rich results without adding heavy cream.

→ Can I add protein?

Grilled chicken, shrimp, or white beans complement the Mediterranean flavors beautifully. Add cooked protein during the final toss to heat through.