Spanakopita Stuffed Shells

Making Spanakopita Stuffed Shells is a must if you're a fan of Greek cuisine and Italian flavors, you're in for a treat with this recipe for Spanakopita Stuffed Shells. These delicious shells are a fusion of the two mainstays of different cuisines, combining tender pasta shells with a savory spinach and feta cheese mixture.

The classic ingredients of spanakopita, such as fresh dill, parsley, and minced garlic, lend their signature Greek flavor to this hearty and satisfying dish. In this blog post, I'll take you through the step-by-step process of making Spanakopita Stuffed Shells, including key equipment needed, variations, substitutions, and tips on how to store and serve this delicious meal. The garlic and onion are the stars of the show here and the toppings really bring the dish together.

What are stuffed shells?

Stuffed shells are a classic Italian dish that consists of large pasta shells filled with a mixture of cheese, herbs, and sometimes meat or vegetables. Spanakopita stuffed shells put a twist on the traditional recipe by incorporating Greek flavors, such as spinach and Feta cheese.

Preparation

The easiest way to maximize your time with this recipe (and pretty much all others) is to have your ingredients prepped and ready to go! What does this mean? Chop all herbs & veggies and mince garlic ahead of time, portion out your spinach, and have the other ingredients waiting with measuring cups ready-either that or have everything pre-portioned and set aside. I love crumbling and grating my own cheese. You can certainly buy the feta pre-crumbled but for me, it's satisfying in a way. Plus I enjoy the freshness of cheese right off the block.

You can save several minutes of pasta cool-down time by draining the pasta in a colander and then running the pasta under cold water to cool down the shells faster. This is a best practice with many pasta dishes because doing so stops the cooking process of the pasta; specifically if you're not eating the pasta immediately.

Another helpful way to be prepared is by toasting the breadcrumbs ahead of time, this way they're ready when you are!

Key Equipment Needed

The main pieces of equipment needed are not specific to the dish. They are, however, notable kitchen items to have on hand when creating a variety of different dishes.

• Large pot for cooking pasta
• Large skillet for preparing the spinach mixture
• Baking dish for assembling and baking the stuffed shells

How to store Spanakopita Stuffed Shells

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crispy texture or in the microwave for a quick fix.

How to make Spanakopita Stuffed Shells

Part of what I really enjoy about the filling here is that there isn't much stove time needed, the oven does most of the work. The most you'll have to do is saute the onions and garlic, then wilt the spinach a bit and let it cool. You can do this first so the ingredients can cool before stuffing.

1. Cooking the Pasta:
   • Bring a large pot of water to a boil.
   • Cook the pasta shells according to the package directions until al dente.
   • Drain and set aside.
2. Preparing the Spinach Mixture:
   • In a large skillet over medium heat, melt butter and olive oil.
   • Add minced garlic and chopped onion, sauté until golden brown.
   • Stir in fresh spinach and cook until wilted.
   • Transfer the spinach mixture to a large bowl.
3. Creating the Filling:
   • Combine Greek yogurt, crumbled Feta cheese, fresh parsley, fresh dill, parmesan cheese, salt, and pepper in the bowl with the spinach mixture.
   • Mix well until all ingredients are evenly incorporated.
4. Stuffing the Shells:
   • Preheat your oven to 350°F
   • Divide the spinach and cheese mixture evenly among the cooked pasta shells.
   • Place the stuffed shells in a baking dish in a single layer.
5. Baking to Perfection:
   • Bake the shells for 20 minutes and sprinkle with green onion/breadcrumb topping

Variations

• Add ground meat or chopped chicken to the spinach mixture
• Use different herbs, such as basil or oregano
• Substitute kale or Swiss chard for the spinach
• Top with marinara or tomato sauce instead of breadcrumbs and green onion

Substitutions

• Substitute ricotta cheese for the greek yogurt
• Use gluten-free pasta shells for a gluten-free option
• Substitute vegan Feta cheese and Greek yogurt for a vegan option
• Use vegetable oil instead of butter for a dairy-free option
  

---

MORE PASTA RECIPES

Leek & Prosciutto Linguine

Fragrant Heart of Palm "Pasta"

Print