Spinach & Feta Pastitsio (Vegetarian) Recipe
This Spinach & Feta Pastitsio is a vegetarian Greek-inspired baked pasta dish rich with layers of creamy béchamel sauce, spinach and feta filling, and melted mozzarella. Perfectly seasoned and baked to a golden finish, it’s a hearty comfort meal that balances luscious dairy with fresh greens.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Pasta and Cheese:
- 1 lb (500g) bucatini or penne pasta
- 8 oz shredded mozzarella cheese (or more as desired)
- 4 oz (115g) feta cheese
For the Filling:
- 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 the Béchamel Sauce:
- 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
Instructions
- Preheat Oven: Set your oven to 375 °F (190 °C) to prepare for baking the pastitsio.
- Make the Filling: Heat olive oil in a skillet over medium heat, add scallions and a pinch of salt, cooking until scallions are soft and golden, about 8 minutes. Add grated garlic and cook until fragrant. Add scallions again for 2-3 minutes, then add spinach in batches, seasoning with salt and pepper. Cook on high heat until the spinach’s liquid evaporates. Remove from heat, stir in dried dill and cream cheese until smooth, then fold in feta cheese thoroughly.
- Prepare the Béchamel Sauce: In a saucepan over medium heat, warm olive oil and whisk in all-purpose flour. Cook, whisking constantly, for a few minutes until the flour is lightly toasted. Gradually whisk in milk, keeping the sauce smooth and creamy. Season with salt, pepper, and nutmeg. Bring to a boil, then remove from heat. Temper eggs by slowly adding some hot sauce while whisking, then combine eggs into the sauce. Stir in kefalotiri or parmesan cheese until well blended.
- Cook the Pasta: Boil pasta according to package instructions until al dente. Drain thoroughly.
- Assemble the Pastitsio: Spread half the pasta evenly in a 9×13-inch baking dish. Spoon a ladle of béchamel over the pasta, crumble some feta, sprinkle mozzarella, and toss gently to mix. Layer the spinach and feta filling evenly on top. In a bowl, mix the remaining pasta with a ladle of béchamel and feta cheese, then add this as the final layer over the spinach. Top with mozzarella and finish with a generous layer of béchamel sauce.
- Bake: Place the baking dish on the center rack and bake for about one hour or until the béchamel turns lightly golden and bubbling.
- Rest and Serve: Allow the pastitsio to rest at room temperature for 2 hours to set properly, then slice and serve warm. Enjoy your meal – Kali Orexi!
Notes
- Use kefalotiri cheese for a traditional Greek flavor or substitute with parmesan if unavailable.
- Resting the pastitsio after baking helps it set for cleaner slicing.
- Spinach must be cooked well to remove excess moisture to avoid a watery dish.
- Tempering the eggs in the béchamel is crucial to avoid scrambling and ensures a smooth creamy sauce.
- This dish can be prepared a day ahead and reheated, which might enhance the flavors further.
Keywords: Pastitsio, Spinach and Feta Pastitsio, Greek Vegetarian Pasta Bake, Béchamel Sauce, Greek Comfort Food, Baked Pasta with Spinach
