Spanakopita Pasta with Marinated Artichokes, Spinach & Feta


fresh ingredients


  • 8 oz
  • 6 oz
  • 1 oz
    Greek seasoning
  • 4 oz
    baby tomatoes
  • 1 oz
    onion garlic blend
  • 4 oz
  • 2 oz
    cream cheese
  • 2 oz
  • 6 oz
  • 12 pc
  • 1 oz
    fresh basil

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Large high-sided pan

Medium pot 



Small bowl


Slotted spoon

cook along



Bring a medium pot of salted water to a boil;

Roughly chop artichokes, keeping any oils and juices;

Zest lemon, then juice into small bowl;

Cut baby tomatoes in half;

Remove leaves from stems & finely chop basil;

Roughly chop spinach.

1Boil Pasta

Add pasta to the pot of boiling water & boil, 9 to 11 min, until al dente. Reserving 1 cup cooking water (double for 4 portions), drain & toss with lemon zest a drizzle of oil to prevent sticking.

2Sauté Spinach

In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Sauté spinach, 2 to 3 min, until wilted; season with salt & pepper. Using slotted spoon to remove as much water as you can, transfer to a plate & keep warm. Reserve the pan.

3Make Sauce

In the same pan, heat a drizzle of olive oil on medium-high. Sauté garlic & onion blend, 30 sec. to 1 min, until fragrant. Add artichokes & tomatoes, sauté, 1 to 2 min, until just beginning to brown. Add cream cheese, cream, lemon juice, ½ the reserved cooking water & greek seasoning. Cook, stirring frequently, 1 to 2 min, until cream cheese has melted & the flavours have combined; season with salt & pepper.

4Combine Pasta & Serve

To the pan of sauce, add pasta & spinach. Cook, stirring constantly, 1 to 2 min, until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the feta & sprinkle with basil. Bon appétit!