As a Greek by marriage, I’m a pretty pitiful excuse for a Greek wife. I refuse to make the time- and labor-intensive traditional meals like baklava, pastitsio, moussaka or spanakopita (phyllo dough and I are not the best of friends) even though I know my husband loves them, and instead I let my mother-in-law go nuts the one or two times a year we see her.
That said, though, I have about 3 cups of Greek oregano from my father-in-law’s most recent trip back home, and I’m trying my best to make my way through it before it loses its freshness. This one-skillet Greek pasta dish is not only bursting with all the traditional Greek flavors, but it’s coated in a creamy feta sauce and ready in just 30 minutes. I’m thinking this meal might just make up for my hatred of phyllo.
Greek pasta skillet with creamy feta sauce recipe
A one-skillet meal that combines all the flavors of a Greek salad in a quick, 30-minute pasta dish.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 2 shallots, minced
- 3/4 cup chopped, pitted Kalamata olives
- 5 ounces baby spinach
- 1/2 pound dry pasta (any shape will do)
- 2 cups chicken broth
- 1 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1/2 cup Greek yogurt
- 1 cup crumbled feta cheese
- 1 cup halved grape tomatoes
- Chopped basil, for garnish
- In a large skillet over medium-high heat, heat the olive oil.
- Add the garlic and shallot, and cook for 1 minute, until fragrant.
- Add the olives and spinach, and cook for 2 to 3 minutes, until the spinach is wilted.
- Add the dry pasta to the skillet, and cover with the chicken broth. The broth should just cover the top of the pasta. Depending on the skillet size, you might need a bit less or more chicken broth, so adjust accordingly.
- Add the oregano, red pepper flakes, salt and pepper, and stir to combine.
- Bring the mixture to a simmer, and let cook for about 10 minutes, until the pasta is al dente, stirring a few times as it cooks.
- Add the yogurt, feta and tomatoes, lower the heat to medium-low, and stir until combined and the feta melts into a creamy sauce.
- Garnish with basil, and serve.