Baked Feta Pasta Mac and Cheese - Spanakopita Style
Get ready to indulge in a creamy, cheesy delight with our Baked Feta Pasta Mac and Cheese, inspired by the beloved flavors of Spanakopita! This mouthwatering dish combines tangy feta, rich spinach, and a sprinkle of fresh herbs, all baked to perfection for that ultimate comfort food experience. Dive into this fusion of Mediterranean flair and classic mac and cheese that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) dry macaroni or small pasta
- 2 blocks feta cheese
- 4 cups (946 ml) half and half
- 2 cups (473 ml) parmesan cheese
- as needed phyllo dough
- spinach (to taste)
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- fresh black pepper (to taste)
- kosher salt (to taste)
- 2 cups (473 ml) water
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Add two blocks of feta cheese to the center of a casserole dish.
- 3
Pour in one pound of dry macaroni or your small pasta of choice.
- 4
Add four cups of half and half and two cups of water.
- 5
Sprinkle with kosher salt and stir gently.
- 6
Drizzle the feta with extra virgin olive oil and crack fresh black pepper over the top.
- 7
Bake in the oven for 30 minutes.
- 8
After baking, break up the feta and mix everything together.
- 9
If needed, add more liquid (up to six cups total).
- 10
Stir in two cups of parmesan cheese.
- 11
Add a bunch of spinach (fresh or well-drained frozen).
- 12
Top with phyllo dough and bake until golden brown.
- 13
Serve and enjoy!
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F for the first 20 minutes to create proper Maillard browning on the feta surface, then reduce to 325°F to prevent the dairy from breaking and curdling.technique375°F then 325°F
- ✓Use a 3:1 ratio of half-and-half to water (3 cups half-and-half, 1 cup water) because pasta absorbs liquid at different rates and pure dairy can scorch at the bottom while leaving pasta undercooked on top.ingredient3:1 ratio
- ✓Score the feta blocks in a crosshatch pattern ½-inch deep before baking so the cheese melts evenly and creates more surface area for caramelization without losing structural integrity.technique½-inch deep
- ✓Layer phyllo sheets with olive oil between each layer at 15-minute intervals during the final baking stage to achieve proper lamination and prevent soggy pastry from steam.timing15-minute intervals
- ✓Add spinach during the last 8-10 minutes of baking because spinach releases 85% of its water content when heated, which would otherwise make the pasta watery and dilute the cheese sauce.timing8-10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Baked Feta Pasta Mac and Cheese - Spanakopita Style
Get ready to indulge in a creamy, cheesy delight with our Baked Feta Pasta Mac and Cheese, inspired by the beloved flavors of Spanakopita! This mouthwatering dish combines tangy feta, rich spinach, and a sprinkle of fresh herbs, all baked to perfection for that ultimate comfort food experience. Dive into this fusion of Mediterranean flair and classic mac and cheese that will have everyone coming back for seconds!
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 lb (454 g) dry macaroni or small pasta
- 2 blocks feta cheese
- 4 cups (946 ml) half and half
- 2 cups (473 ml) parmesan cheese
- as needed phyllo dough
- spinach (to taste)
Pantry Items
Amounts also listed in instructions below
- extra virgin olive oil (to taste)
- fresh black pepper (to taste)
- kosher salt (to taste)
- 2 cups (473 ml) water
👨🍳 Instructions
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Add two blocks of feta cheese to the center of a casserole dish.
- 3
Pour in one pound of dry macaroni or your small pasta of choice.
- 4
Add four cups of half and half and two cups of water.
- 5
Sprinkle with kosher salt and stir gently.
- 6
Drizzle the feta with extra virgin olive oil and crack fresh black pepper over the top.
- 7
Bake in the oven for 30 minutes.
- 8
After baking, break up the feta and mix everything together.
- 9
If needed, add more liquid (up to six cups total).
- 10
Stir in two cups of parmesan cheese.
- 11
Add a bunch of spinach (fresh or well-drained frozen).
- 12
Top with phyllo dough and bake until golden brown.
- 13
Serve and enjoy!
💡 Pro Tips
- ✓Bake at 375°F instead of 350°F for the first 20 minutes to create proper Maillard browning on the feta surface, then reduce to 325°F to prevent the dairy from breaking and curdling.technique375°F then 325°F
- ✓Use a 3:1 ratio of half-and-half to water (3 cups half-and-half, 1 cup water) because pasta absorbs liquid at different rates and pure dairy can scorch at the bottom while leaving pasta undercooked on top.ingredient3:1 ratio
- ✓Score the feta blocks in a crosshatch pattern ½-inch deep before baking so the cheese melts evenly and creates more surface area for caramelization without losing structural integrity.technique½-inch deep
- ✓Layer phyllo sheets with olive oil between each layer at 15-minute intervals during the final baking stage to achieve proper lamination and prevent soggy pastry from steam.timing15-minute intervals
- ✓Add spinach during the last 8-10 minutes of baking because spinach releases 85% of its water content when heated, which would otherwise make the pasta watery and dilute the cheese sauce.timing8-10 minutes