Greek Baked Gemelli with Spinach, Feta and Pine Nuts
A rustic baked pasta casserole inspired by Greek flavors, layering al dente gemelli with a spinach and feta filling enriched with sautéed onions, garlic, and toasted pine nuts. A generous layer of creamy béchamel and crumbled feta on top turns golden and bubbly in the oven.
- Prep
- 25 min
- Cook
- 35 min
- Wait
- 10 min
- Total
- 1 hr 10 min
- Makes
- One 9×13-inch (23×33 cm) casserole, 4 generous servings
Steps
Before you start
- Preheat oven to 375°F (190°C)
- Toast the pine nuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then set aside
- Bring a large pot of salted water to a boil for the pasta
Cook the pasta
- Add the gemelli to boiling salted water and cook until just under al dente (about 2 minutes less than the package directions suggest), about 9 minutes.
- The pasta will finish cooking in the oven.
- Drain in a colander and set aside.
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Ready when: Pasta is slightly firm to the bite
Tip: Do not rinse the pasta; the starch helps bind the casserole
Sauté onion and garlic
- Warm 2 tablespoons of the olive oil in a medium skillet over medium heat.
- Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Keep the heat moderate to prevent browning; you want a gentle, sweet onion base
Wilt the spinach
- Add the fresh spinach in handfuls to the skillet with the onion and garlic, stirring as it wilts.
- This will take 2–3 minutes.
- Once all the spinach is wilted and any excess moisture has evaporated (tip the pan to check), remove from heat and let cool slightly.
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Ready when: All spinach is wilted and no liquid pools at the bottom of the skillet
Tip: Cook off excess moisture so the casserole doesn't become watery
Mix spinach filling
- Transfer the cooled spinach mixture to a large bowl.
- Add the crumbled feta (6 oz), toasted pine nuts, lemon zest if using, a pinch of salt, and several grinds of pepper.
- Toss gently to combine.
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Tip: Don't overmix; you want the cheese in small crumbles, not broken into tiny pieces
Make béchamel sauce
- In a small saucepan, melt the butter over medium heat.
- Sprinkle the flour over the butter and whisk constantly for 1 minute to form a paste (roux).
- Slowly add the milk while whisking to avoid lumps.
- Continue whisking for 3–4 minutes until the sauce thickens and coats the back of a spoon.
- Season with a pinch of salt, pepper, and the nutmeg.
- Remove from heat.
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Ready when: Sauce coats the back of a spoon and is smooth with no lumps
Tip: Whisk constantly to prevent lumps; if lumps form, strain the sauce through a fine sieve
Assemble the casserole
- Lightly brush the 9×13-inch baking dish with the remaining 1 tablespoon olive oil.
- Spread half of the cooked gemelli on the bottom of the dish.
- Distribute half of the spinach-feta mixture evenly over the pasta.
- Layer the remaining pasta on top, then the remaining spinach-feta mixture.
- Pour the béchamel sauce over everything, gently spreading it to coat evenly.
- Sprinkle the remaining 3 oz crumbled feta over the top.
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Tip: Use an offset spatula or spoon to spread the béchamel evenly so the pasta cooks uniformly
Bake until goldenOven 375°F / 190°C
- Place the casserole in the preheated 375°F (190°C) oven and bake for 30–35 minutes until the top is golden brown and the edges are bubbling.
- The feta topping should be lightly colored and the sauce should be visible bubbling at the edges.
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Ready when: Top is golden brown; cheese and sauce bubble at the edges
Tip: Tent loosely with foil if the top browns too quickly before the center is hot
Rest and serve
- Remove the casserole from the oven and let it rest for 10 minutes.
- This allows the pasta to set slightly and makes it easier to portion.
- Serve warm, spooning portions that capture layers of pasta, spinach, feta, and sauce.
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Tip: Don't skip the rest; it prevents the casserole from falling apart when you spoon it out
Good to know
Tips
- Toast the pine nuts in a dry skillet just before assembling; they toast quickly and can burn, so stay near the stove and shake the pan frequently
- Don't overcook the pasta in step 1—it will continue to soften as the casserole bakes, and overcooked pasta turns mushy
- For a lighter version, substitute half the milk with chicken or vegetable broth in the béchamel, reducing it to 1¼ cups total liquid
- Lemon zest adds a bright, fresh note that lifts the richness of the feta and cream; it's optional but highly recommended
Make ahead
You can assemble the casserole (through step 6) up to 4 hours ahead. Cover and refrigerate. Bake directly from the refrigerator, adding 5–10 minutes to the baking time if the dish is cold when it goes into the oven.
Storage & reheating
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for 15–20 minutes, covered, until warmed through. Do not microwave, as it can make the pasta tough. The casserole does not freeze well due to the creamy béchamel.
Substitutions
- gemelli pasta → Penne, rigatoni, or any medium tube pasta. Shapes with ridges help catch the sauce; avoid very thin pasta like spaghetti
- fresh spinach, loosely packed → Frozen spinach (10 oz, thawed and squeezed dry). Use frozen if fresh is unavailable; squeeze out all moisture to prevent a watery casserole
- feta cheese, crumbled → Ricotta cheese mixed with 2 oz grated Parmesan. Milder flavor; omit some salt since Parmesan is salty
- pine nuts → Toasted walnuts or sunflower seeds, roughly chopped. Walnuts add an earthier taste; use the same quantity by weight
