Garlic Butter Hilopites with Spinach
Crispy pan-toasted Greek pasta with wilted spinach, finished with garlic butter and crumbly feta. Ready in 15 minutes — the kind of weeknight dinner that tastes way better than it should.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 12g
Ingredients
- 1.5 cups hilopites (Greek pasta)
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 cups fresh spinach, loosely packed
- ½ cup feta cheese, crumbled
- ½ whole lemon (juiced)
Instructions
- 1
Heat a large skillet over medium-high heat. Add hilopites and cook, stirring constantly, until toasted and golden, ~5 minutes.
- 2
Add butter and minced garlic. Stir constantly until fragrant, about 30 seconds — don't let the garlic brown.
- 3
Add 1.5 cups water and a pinch of salt. Bring to a simmer and cook uncovered until pasta is tender and water mostly absorbs, ~4 minutes.
- 4
Pile spinach on top of the pasta and stir until just wilted, about 60 seconds.
- 5
Remove from heat. Squeeze lemon juice over the top and stir gently to combine.
- 6
Divide between bowls and scatter feta over each serving. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- measuring cups and spoons
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