Greek Spinach Mac and Cheese Bake
A Mediterranean twist on comfort food, this baked pasta combines tender elbow macaroni with wilted spinach, fresh herbs (dill and parsley), and a blend of creamy provolone and tangy feta cheese. Sauteed onions and scallions add aromatic depth, while nutmeg provides subtle warmth. Perfect for weeknight dinners or casual entertaining, this dish bridges traditional Greek flavors with American comfort classics. The result is savory, herbaceous, and satisfying without being heavy.
Ingredients
- 8 ounces large elbow macaroni, or other hollow pasta
- 1 lb spinach, fresh
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 6 sprigs scallions, finely chopped
- ¼ teaspoon salt
- 8 sprigs parsley, chopped leaves
- 6 sprigs dill, chopped
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 4 ounces provolone cheese
- 4 ounces feta cheese, crumbled
Instructions
- 1
Preheat oven to 375 F.
- 2
Bring large pot of water to boil. Cook pasta according to package directions, drain and set aside.
- 3
Heat pot over medium heat with water and spinach covered. Reduce heat to low and cook until wilted and tender, about 5 minutes. Drain and rinse with cold running water. Squeeze out excess liquid by hand in small batches. Fluff and transfer to large bowl.
- 4
Return pot to medium-high heat. Add oil, onions, scallions and salt. Cook stirring until tender and translucent, about 5 minutes. Add to spinach.
- 5
Toss in parsley and dill. Stir everything together. Add pepper and nutmeg, stir to combine.
- 6
Add three-quarters of the cheeses and stir to mix. Add pasta and stir to combine.
- 7
Coat 8-by-8 baking dish with cooking spray. Transfer mixture to dish, top with remaining cheese and bake until browned and bubbling, about 30 minutes.
Tips
Squeeze spinach thoroughly to remove excess moisture, ensuring the final dish is not watery and the pasta absorbs flavors evenly.
Use freshly chopped herbs if possible; their bright flavor is essential to the Mediterranean character of this dish.
Mix three-quarters of cheese into the pasta before baking so it distributes evenly, reserving some for a golden, bubbling top.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 F for 15-20 minutes until heated through.
Assemble unbaked casserole up to 8 hours ahead. Cover and refrigerate. Bake as directed, adding 5-10 minutes if starting from cold.
Serve warm directly from baking dish family-style, or portion into individual bowls. Pairs well with simple green salad and crusty bread.
Common Mistakes
Do not skip squeezing spinach dry to avoid a watery, separated casserole.
Do not overcook pasta initially as it will continue cooking in the oven; use al dente.
Do not omit the 1/3 cup water when cooking spinach to prevent scorching.
Substitutions
Vegan Options
General Alternatives
changes character to Italian
FAQ
Can I make this ahead and freeze it?
Yes, assemble the unbaked casserole, wrap tightly in plastic and foil, and freeze up to 2 months. Bake from frozen, adding 15-20 minutes to baking time and covering with foil if browning too quickly.
What if I don't have fresh dill and parsley?
Use 1 teaspoon dried dill and 1 teaspoon dried parsley instead, adding them when you cook the spinach mixture rather than at the end, so they hydrate and distribute evenly.
How long does leftovers keep and can I freeze individual portions?
Refrigerate leftovers covered up to 3 days. Freeze portions in individual containers up to 2 months. Thaw overnight in fridge and reheat at 350 F for 15 minutes until warm.