Pasta with Spinach and Feta Cheese

This is the recipe that is used on the days our littlest one asserts his free will and declines to eat anything healthy. But we know his weakness. He can’t resist cheese…any kind of cheese… and the creamy melted goodness of feta sucks him in every time. He never even notices he’s eating spinach with this dish.


  • A box of pasta noodles. (13.5 ounces. We like penne but any shape would be okay.)
  • Spinach leaves, fresh or frozen. (1-2 cups but really this depends on just how green you want to go.)
  • 1 onion, chopped.
  • Feta cheese, 8-ounce package, crumbled.
  • Olive oil, 4 Tablespoons (or enough to coat the pasta)
  • Lemon juice, (1/2 lemon or equivalent, tweak to taste)
  • Red wine vinegar, (1 Tablespoon, then tweak to taste)
  • Salt and pepper

Cook the pasta according to the directions on the box. At the same time that’s cooking, pour a few tablespoons of olive oil into a skillet and saute the onions at medium high heat. Add the spinach to the onions when they become transparent.
Pasta! Spinach!

After the pasta has been drained, place it in a bowl and get an eager young assistant to add the feta.

Small hands can stir the feta around the noodles until the cheese gets warm and starts to melt.

That’s the moment to add the spinach and onions.

After everything is mixed, add the olive oil, lemon juice and vinegar. I start out with a few tablespoons of oil and a couple teaspoons of vinegar and then taste it, add a little more, taste again, add a little more – just remember you can always add, but you can never take away. Keep playing with the oil and vinegar and salt and pepper until it’s got the flavor that makes you and your kitchen assistants happy.

3 thoughts on “Pasta with Spinach and Feta Cheese

  1. Hmmm… we tried this one out, but the feta all went creamy and we didn’t have any chunks left over! It was still pretty good, but more like feta-flavoured Kraft dinner with spinach thrown in. Maybe I’ll let the pasta cool a little more next time….

  2. It might have been the pasta was too hot or maybe it’s the brand of feta? Lately I’ve been buying the grocery store brand (Publix, where we live). I think your idea of waiting until the pasta has cooled some should do the trick.

  3. I love the entire concept of your blog getting kids involved in this way. Here’s a tip for kicking it up a notch as far as being healthy goes: skip the white pasta and use whole wheat pasta for genuine goodness. In our home, and all our guests, eat it with gusto — often not even noticing they’re eating something that has all the nutrients still intact. I hope you give it a try (we also no longer eat white rice — only whole brown).

    Great blog! I’m going to let some of my friends know about it.


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