Name: Spinach & Feta Pastitsio (Vegetarian) Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Cuisine: Greek
Ingredients: 1 lb (500g) bucatini or penne pasta; 8 oz shredded mozzarella cheese (or more as desired); 4 oz (115g) feta cheese; 1 bunch (5-6) scallions, thinly sliced; 3-4 tablespoons olive oil; 3 garlic cloves, grated; 1 and 1/2 lbs spinach leaves; Salt, to taste; Freshly cracked black pepper, to taste; 1 teaspoon dried dill; 4 oz (115g) cream cheese; 11 oz (300g) feta cheese; 4 tablespoons olive oil; 6 tablespoons all-purpose flour; 4 cups milk; 1/2 teaspoon salt, or to taste; Freshly cracked black pepper, to taste; 1/4 teaspoon ground nutmeg; 2 eggs; 1-2 cups kefalotiri or grated parmesan cheese

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Introduction

Spinach & Feta Pastitsio is a delicious vegetarian twist on the classic Greek baked pasta dish. Creamy spinach filling and rich béchamel sauce layered with pasta create a comforting meal perfect for family dinners or special occasions.

A thick slice of baked pasta sits on a white plate with green and black olive designs, placed on a blue and white striped cloth with purple flowers blurred in the background. The pasta dish has three visible layers: a top layer of golden brown melted cheese with browned spots, a middle layer of creamy white sauce mixed with cooked dark green spinach, and a bottom layer of pasta tubes tightly packed together, light yellow in color and slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (500g) bucatini or penne pasta
8 oz shredded mozzarella cheese
4 oz (115g) feta cheese
1 bunch (5-6) scallions, thinly sliced
3-4 tablespoons olive oil
3 garlic cloves, grated
1 and 1/2 lbs spinach leaves
Salt to taste
Freshly cracked black pepper to taste
1 teaspoon dried dill
4 oz (115g) cream cheese
11 oz (300g) feta cheese (for filling)
4 tablespoons olive oil (for béchamel)
6 tablespoons all-purpose flour
4 cups milk
1/2 teaspoon salt (or to taste)
Freshly cracked black pepper to taste
1/4 teaspoon ground nutmeg
2 eggs
1-2 cups kefalotiri or grated parmesan cheese

Instructions

Step 1: Preheat the oven to 375 °F (190 °C).
Step 2: To make the filling, heat olive oil and scallions with a pinch of salt in a skillet over medium heat until soft and golden, about 8 minutes. Add grated garlic and cook until fragrant.
Step 3: Add spinach in batches with salt and pepper, cooking over high heat until the liquid evaporates. Remove from heat and stir in dried dill, cream cheese, and feta until well combined.
Step 4: For the béchamel sauce, heat olive oil in a saucepan over medium heat. Whisk in flour and cook until toasted. Gradually add milk, whisking continuously to keep it smooth. Season with salt, pepper, and nutmeg. Bring to a boil, then remove from heat.
Step 5: Beat the eggs in a bowl and temper them by slowly whisking in some hot béchamel. Stir the eggs back into the sauce along with the grated kefalotiri or parmesan cheese.
Step 6: Cook pasta according to package directions, then drain well.
Step 7: Assemble the pastitsio by layering half the pasta in a 9 x 13-inch baking dish. Top with a ladle of béchamel, crumbled feta, and mozzarella, then toss gently.
Step 8: Spread the spinach filling evenly over the pasta layer.
Step 9: Combine the remaining pasta with béchamel and feta, then spread on top of the spinach layer. Sprinkle mozzarella and cover with the remaining béchamel sauce.
Step 10: Bake on the center rack for about one hour, until the béchamel is lightly golden. Let the pastitsio rest for 2 hours before slicing and serving.

Tips & Variations

Use ricotta instead of cream cheese for a lighter filling texture.
Add a pinch of cinnamon to the béchamel sauce for a warm, aromatic note.
Swap kale or Swiss chard for spinach for a different green flavor.
To speed up cooling, place the baked pastitsio in the fridge after resting at room temperature.

Storage

Store leftover pastitsio covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350 °F (175 °C) oven until heated through. This dish also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A square piece of baked pasta dish is shown on a white plate with green and black olive designs, placed on a white marbled surface with purple flowers and a striped cloth in the background. The top layer is golden brown and slightly crispy with browned spots, while below it there is a thick creamy white layer containing small pasta tubes. Underneath this is a dark green leafy vegetable layer mixed with a creamy sauce and pasta. A silver fork pierces through the bottom layers, showing the soft texture inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

This recipe is not vegan as it contains cheese, eggs, and dairy milk. To make a vegan version, substitute the cheeses with vegan alternatives, use plant-based milk, and replace eggs with a vegan binder like flaxseed meal or silken tofu in the béchamel sauce.

What type of pasta works best for pastitsio?

Bucatini and penne are traditional choices due to their shape, which holds the sauce and filling well. Rigatoni or ziti are also good alternatives if you can’t find these.