Spanakopita Pasta

Inspired by the beloved Greek spinach pie, this comforting yet vibrant pasta brings all the flavors of spanakopita — earthy spinach, briny feta, fresh dill, and bright lemon — into a silky, cream-kissed tagliatelle. Sweet peas add a burst of color and delicate sweetness, balancing the dish with a touch of summertime freshness. It’s an easy, elegant weeknight dinner that captures the essence of the classic without the fuss of phyllo, inviting you to twirl your way through the Mediterranean one luscious bite at a time.

• 4 scallions, sliced (about 1 1/4 cups)
• 1/2 cup panko
• 1/4 teaspoon kosher salt
• 1/4 cup, plus 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon grated lemon zest
• 1 (12-ounce) package tagliatelle pasta
• 1 (10-ounce) package fresh baby spinach
• 5 large garlic cloves, finely chopped (about 2 tablespoons)
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon grated nutmeg
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• 1 cup chicken stock
• 1 cup heavy cream
• 1 cup frozen sweet peas
• 1/4 cup chopped fresh dill
• 1 tablespoon fresh lemon juice