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Greek-Inspired Spinach, Lemon & Feta Baked Ziti

Bright lemon, wilted spinach, dill, and salty feta in a creamy bake

Editorial demo · awaiting kitchen verification

A meatless baked ziti inspired by Greek spanakopita flavors — spinach, dill, lemon, and feta folded into a light béchamel under melted cheese.

Editorial demo. This recipe documents a standard method but has not yet been cooked and tasted by our kitchen. It is not presented as tested, carries no ratings, and is excluded from search indexing until a real test round is logged. See our testing policy.
Greek-style baked ziti with spinach, dill and feta in a creamy white sauce, no red tomato sauce
Illustrative photography of baked pasta — original photography pending

How it layers, top to bottom

Photography to come

  1. Browned mozzarellaUncovered, until it blisters
  2. Ziti + sauceUndercooked by two minutes
  3. Ricotta, egg, ParmigianoSet, so it slices clean
  4. Ziti + sauceGenerous — it drinks liquid
  5. Sauce, on the baseSo nothing catches

Bake at 375°F (190°C) until the centre reaches 165°F (74°C).

Prep
25 min
Cook
40 min
Total
75 min
Yield
One 9×13-inch pan
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This is an inspired adaptation, not a traditional Greek dish. It borrows the flavor cues of spanakopita and Greek spinach-and-feta cooking — spinach, dill, scallion, lemon, and briny feta — and reworks them into an Italian-American-style baked ziti. How this differs: spanakopita is a phyllo pastry, not a baked pasta, and Greek pastitsio uses a spiced meat layer and a specific béchamel; here we adapt the herb-and-feta profile into a pasta bake rather than reproduce either dish, and we lean on lemon and dill for brightness.

Ingredients

Ingredients now scaled for 10 servings.

Spinach & aromatics
Béchamel & pasta
Cheese

Equipment

  • 9×13-inch baking dish
  • Saucepan
  • Whisk
  • Large pot

Directions

  1. 1

    Heat oven to 375°F (190°C) and bring a large pot of salted water to a boil.

  2. 2

    Wilt the spinach in a dry or lightly oiled pan, then cool and squeeze out as much water as you can. Chop and toss with scallions, dill, and lemon zest.

    ⏲ Wilt & dry spinach: ~8 min

    Look for: Spinach is fully collapsed and no longer releases water when pressed.

  3. 3

    Melt butter, whisk in flour and cook 1 minute, then gradually whisk in warm milk until thickened. Season with salt, pepper, nutmeg, and the lemon juice.

    ⏲ Make béchamel: ~8 min

    Look for: Sauce coats the back of a spoon and holds a line when you draw a finger through it.

  4. 4

    Boil the ziti 2 minutes short of al dente; drain.

    ⏲ Undercook pasta: ~8 min

    Look for: Firm with a chalky center.

  5. 5

    Fold pasta with the spinach mixture, most of the béchamel, and half the feta.

  6. 6

    Spread in a greased dish, pour over the remaining béchamel, and top with mozzarella and the remaining feta.

  7. 7

    Bake covered 20 minutes, then uncovered 15–20 minutes until bubbling and lightly golden.

    ⏲ Bake: ~40 min

    Look for: Top is golden in spots and the center is steaming hot.

    Food safety: Bake and reheat until the center reaches 165°F (74°C).

  8. 8

    Rest 10 minutes and finish with a little extra dill before serving.

    ⏲ Rest: ~10 min

Troubleshooting & common mistakes

  • Not squeezing the spinach dry, which makes the bake watery.
  • Salting heavily before tasting — feta is already briny.

Make-ahead, storage & reheating

Make ahead
Assemble up to 24 hours ahead and refrigerate; add 10–15 minutes to the covered bake from cold and a splash of milk if it looks dry.
Storage
Refrigerate leftovers up to 4 days.
Freezer
Freezes acceptably; béchamel can separate slightly, so stir after reheating to 165°F (74°C).
Reheating
Reheat portions covered at 350°F (175°C) with a splash of milk.

Recipe notes

  • Add a handful of chopped kalamata olives for a brinier version.
  • This is an inspired adaptation of Greek spinach-and-feta flavors — it is not a traditional Greek dish such as spanakopita or pastitsio.

FAQ

Can I use frozen spinach?
Yes — thaw it and squeeze it very dry (frozen spinach holds a lot of water) before folding it in.
Is this pastitsio?
No. Pastitsio is a specific Greek baked pasta with a spiced meat layer; this borrows the spinach-and-feta profile in a meatless ziti and is not that dish.

Nutrition (estimate)

Per 1 of 10 servings: ~420 kcal, 18 g protein, 48 g carbs, 18 g fat.

Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.

Pantry · shelf-stable

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Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.

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