Spinach & Feta Pastitsio (vegetarian)

A spinach and feta spanakopita filling layered into a creamy, cheesy pastitsio!

My spinach and feta pastitsio is a vegetarian play on the classic Greek pastitsio. Spanakopita anything is delicious. So, I make my delicious, tried-and-true spanakopita filling, layer it with tender pasta and two cheeses, and top it with luscious bechamel cream sauce. It’s simply delicious!

If you’ve already made my pastitsio, you know it’s the Greek version of lasagna. It’s made with a rich tomato meat sauce, pasta, a creamy bechamel topping, and lots of cheese. This is all of that minus the meat sauce. You can make it in the morning for a quick dinner or serve it at a dinner party. Your family is going to love it.

Why will I make this often?

Tender pasta,

Melt in your mouth,

Dreamy spinach and

Salty feta spanakopita,

Lucious, creamy

Rich, nutty bechamel,

Gooey, melty, salty cheese.

What do I need for veggie pastitsio?

Bucatini –it’s the traditional noodle for pastitsio, but if you don’t have it, try penne pasta.

Shredded mozzarella cheese -I like it because it’s milder, but you can use any melty cheese, like gouda.

Feta cheese -my favorite is a sheep’s milk feta I crumble from a block. Try this one!

What do I need for spanakopita filling?

Scallions -thinly sliced to blend right into the filling.

Olive oil -I always use a good flavored extra virgin olive oil for the best flavor.

Spinach leaves -fresh is best, and I add them in a few batches to wilt evenly.

Salt & freshly cracked black pepper -I season each layer of the pastitsio so every bit is perfect.

Dried dill -you can add as much as you like, and it’s even better if you have fresh dill.

Cream cheese -melts into the sauteed spinach and creates a creamy sauce.

Feta cheese -any time I can double up on feta cheese in a recipe, I do it! Ha!

What do I need for Greek bechamel sauce?

Olive oil -use extra virgin for added richness.

All-purpose flour -I whisk it into the oil until it’s nice and toasted to a golden brown.

Milk -cold whole milk mixes into the roux for a super creamy sauce.

Salt & freshly cracked black pepper -again, season every layer.

Ground nutmeg -adds the warm, nutty flavor every good bechamel has.

Eggs -Greek bechamel sauce has eggs to keep the sauce rich and creamy.

Kefalotiri -or grated parmesan cheese to add more nutty flavor and turn it into a creamy, almost cheese-like sauce.

• 

• 

How do I make the filling?

Add the scallions, olive oil, and a pinch of salt to a skillet and cook over medium heat until soft and golden, about 8 minutes. Then, add the garlic to warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened, then add the spinach in a few batches with salt and pepper. Cook the spinach over high heat so that the liquid released can evaporate.

How do I add the cheese to the filling?

Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated.

How do I make the bechamel sauce?

Heat the oil in a saucepan over medium heat. Add the flour and whisk well, cooking for a few minutes until toasted. Whisk in the milk to keep it creamy. Season with salt, pepper, and nutmeg. Cook until it comes to a boil. Keep the sauce on the thinner side, as it will thicken more as it bakes in the oven. Remove from heat.

How do I temper the eggs for the bechamel sauce?

Whisk the eggs together in a bowl. Then, add a small amount of the hot milk mixture to the eggs while whisking to temper them. Add the eggs to the sauce and whisk well. Then, add the parmesan cheese and mix to combine.

Do I cook the pasta?

Boil the pasta according to the package instructions, and then drain.

How do I assemble the pastitsio?

Preheat the oven to 375 °F, 190 °C. Add half of the pasta to a 9 x 13-inch baking dish and top with a ladle of the bechamel. Crumble some feta on top, sprinkle with some mozzarella, and toss together. Top with the spinach filling.

How do I add the second layer?

Add a ladle of the bechamel to the remaining pasta in the pot and toss together with feta. Then, add it to the baking dish and cover with the spinach filling. Sprinkle some mozzarella on top, and then top with more bechamel.

How long do I bake pastitsio?

Bake on the center rack for about an hour or until the bechamel becomes lightly golden. (see video). Allow the pastitsio to rest for 2 hours before slicing and serving.

How do I serve veggie pastitsio?

This really needs to rest to set. Otherwise, it’ll be a soupy mess. You can even make it in the morning and reheat it in the oven for just fifteen minutes before serving. Kali Orexi!

Can you add meat to this pastitsio?

Yes! You can layer the meat sauce between the noodles and the spanakopita filling or mix it into the first layer of noodles. It’s extra delicious!

Do you have more vegetarian dishes?

Tons. I even have another Vegetarian Pastitsio with Leeks! For another similar lasagna recipe, try my Spinach & Cheese Lasagna, Greek-Style Zucchini Rolls with Spinach & Feta, Low-Carb Eggplant Lasagna with Spinach & Feta, or Greek-Style Eggplant Rolls With Spinach & Feta. I have a Vegetarian Bolognese Sauce, Vegetarian Moussaka, and Vegetarian Gemista, which is Vegetarian Stuffed Roasted Peppers & Tomatoes. You can search my blog using the vegetarian category or look through my seven Vegetarian Meal Plans with Shopping lists.

Watch the Video: