Creamy Kosher Spinach Feta Pasta Bake Mediterranean Style

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I’ve been making this spinach and feta pasta bake for years, and it never fails to satisfy even my pickiest dinner guests. The combination of wilted spinach, tangy feta, and creamy cheese sauce baked until golden creates something really special without being fussy or complicated.

This dish has its roots in Greek cuisine, but I’ve adapted it to work perfectly in a kosher kitchen. Instead of mixing the feta with a meat sauce like some traditional versions do, this recipe keeps everything dairy-focused so you get that authentic Mediterranean flavor while staying within kashrut guidelines. The key is using good quality feta cheese and not overcooking the spinach before it goes into the oven.

Why This Spinach Feta Combination Works So Well

What makes this version work so well is layering the flavors properly. I start by sautéing the spinach just until it wilts, then drain it thoroughly so the pasta doesn’t get watery. The cheese sauce uses a simple roux base with milk, and I fold in the feta at the end so it stays creamy rather than becoming grainy. Penne or rigatoni work best here because their tubes hold onto all that delicious sauce.

The Secret to Perfect Pasta Bake Texture

This pasta bake is perfect for Shabbat dinner or when you’re feeding a crowd. It reheats beautifully and actually tastes even better the next day. I like serving it with a simple green salad dressed with lemon vinaigrette and some crusty bread for soaking up any extra sauce.

Creamy Kosher Spinach Feta Pasta Bake Mediterranean Style - Mediterranean recipe
I've been making this spinach and feta pasta bake for years, and it never fails to satisfy even my pickiest dinner guests. The combination of wilted spinach, tangy feta, and creamy cheese sauce baked until golden creates something really special without being fussy or complicated. This dish has its roots in Greek cuisine, but I've adapted it to work perfectly in a kosher kitchen. Instead of mixing the feta with a meat sauce like some traditional versions do, this recipe keeps everything dairy-focused so you get that authentic Mediterranean flavor while staying within kashrut guidelines. The key is using good quality feta cheese and not overcooking the spinach before it goes into the oven. What makes this version work so well is layering the flavors properly. I start by sautéing the spinach just until it wilts, then drain it thoroughly so the pasta doesn't get watery. The cheese sauce uses a simple roux base with milk, and I fold in the feta at the end so it stays creamy rather than becoming grainy. Penne or rigatoni work best here because their tubes hold onto all that delicious sauce. This pasta bake is perfect for Shabbat dinner or when you're feeding a crowd. It reheats beautifully and actually tastes even better the next day. I like serving it with a simple green salad dressed with lemon vinaigrette and some crusty bread for soaking up any extra sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 pound penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 10 ounces fresh baby spinach or 1 package frozen, thawed and drained
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2.5 cups whole milk
  • 1 cup ricotta cheese
  • 8 ounces feta cheese crumbled
  • 1 cup mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt or to taste
  • 0.5 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped for garnish

Method
 

  1. Preheat your oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Cook the pasta according to package directions until just shy of al dente (it will finish cooking in the oven). Drain and set aside.
  3. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  4. Add the fresh spinach to the skillet in batches, stirring until each batch wilts before adding more. If using frozen spinach, add it now and cook for 2-3 minutes. Remove from heat and drain any excess liquid by pressing the spinach mixture in a fine mesh strainer.
  5. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk, making sure to eliminate any lumps.
  6. Continue cooking the milk mixture, whisking constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
  7. Stir in ricotta cheese, half of the crumbled feta, oregano, basil, red pepper flakes (if using), salt, and pepper. Mix until smooth and creamy.
  8. In a large mixing bowl, combine the cooked pasta, spinach mixture, and cheese sauce. Toss everything together until well combined.
  9. Transfer the mixture to your prepared baking dish. Top with remaining feta, mozzarella, and Parmesan cheeses.
  10. Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving.
  11. Garnish with fresh chopped parsley and serve immediately.

Notes

This pasta bake can be assembled up to a day ahead and refrigerated before baking. Add 10-15 extra minutes to the baking time if cooking from cold. Leftovers keep well for 3 days in the refrigerator and reheat beautifully in the microwave or a 350°F oven. For a lighter version, you can substitute half the milk with low-sodium vegetable broth.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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