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Greek Style Baked Spaghetti and Feta

October 5, 2012 By All That I'm Eating 25 Comments

When I was on holiday I endevoured to try as many new Greek foods as possible. I stopped at sampling some of the more unusual (lamb’s brains in intestine) but immensely enjoyed the baked goods and baklava. One of the things I tried and absolutely loved was tomato baked spaghetti with feta; Italian Greek fusion maybe. Either way after a day at the beach, and a carafe of very easy to drink red wine, this meal was exactly what I needed.
Greek Style Baked Spaghetti and Feta

Foraging in Greece would be an amazingly acidulated affair; lemons, limes, olives, figs and pomegranates were dripping from the roadsides. I loved the fresh herbs that were used in all of the hot food I had and that no matter where you went bread and dessert were obligatory and free of charge. I had a great time and I can’t wait to try and recreate some of the great flavours I tried while I was over there. Here is my interpretation of one of my favourite dishes.

Herbs

You will need (for two):
Olive oil
1 small onion, finely chopped
1 fat clove garlic, chopped
400g cherry tomatoes
Small handful of basil and parsley, chopped
Salt and pepper
170g spaghetti
200g feta

Tomatoes cooking

Start by warming up a little olive oil in a pan and adding the onion and garlic. Fry gently for a few minutes until the onion is turning translucent. Turn the heat up a little and add the tomatoes. Stir the pan occasionally to stop the garlic from browning and wait until all the tomatoes have burst. When the tomatoes have released some of their juice and made a sauce, stir in the fresh herbs and seasoning and turn off the heat.

While the sauce is going cook your spaghetti according to packet instructions and preheat the grill. When the spaghetti is cooked, drain and keep a little of the cooking water. Mix the sauce, spaghetti and water together before putting it all into an ovenproof dish. Break up the feta and sprinkle all over the top. Put it under the grill for 5 to 10 minutes or until the feta is browned.

Greek Style Baked Spaghetti and Feta - close up of top

If you’ve not had cooked feta before I urge you to try this. When I tried some it was like a revelation, never again will I just cube it up into a salad. The tomatoes added a real freshness to the dish which was really complemented by the herbs; next time I would add a little passata to thin the sauce out a little. This meal has so much texture and flavour for something so simple. The feta is definitely the best bit; warm, salty and crisp this is the kind of meal you dive into and don’t stop until it’s finished.

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Filed Under: Autumn, Basil, Cheese, Dairy & Eggs, Dinner, Garlic, Herbs, October, Onion, Parsley, Pasta, Recipes By Month, Seasons, Tomatoes, Vegetables, Vegetarian Tagged With: dinner, pasta, tomatoes

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Comments

  1. awholeplotoflove says

    October 5, 2012 at 10:34

    It looks yum, I love Greece, I also love how you see allotments at the side of the road there. Its a lovely place to visit.

    Reply
  2. Mark Willis says

    October 5, 2012 at 12:15

    That sounds pretty good – all things I really like,in their own right but probably even better put together! I think I would probably have skinned the tomatoes beforehand though.

    Reply
  3. Carmela Sereno Hayes says

    October 5, 2012 at 12:24

    Oh That sounds really lovely, I love feta, so will have a go at this one x

    Reply
  4. mylittleitaliankitchen says

    October 5, 2012 at 13:42

    A very Greek version of spaghetti. I love feta and this is a very interesting combination!

    Reply
  5. Jessica@AKitchenAddiction says

    October 5, 2012 at 14:42

    This sounds fantastic! I love feta!

    Reply
  6. rita cooks italian says

    October 5, 2012 at 15:35

    I love eating pasta and enjoy discovering interesting combination of flavours. I should try to enhance fresh and simple pasta sauces with feta cheese(!!). Thank you Caroline! Great tip and a good flavoursome pasta sauce.

    Reply
  7. Navaneetham Krishnan says

    October 5, 2012 at 15:45

    I have never tried feta but why not? I am crisis for time to cook rice and the rest needed, so my weekends are becoming more of noodles and I would love to try this lovely recipe of yours for a change.

    Reply
  8. lena says

    October 5, 2012 at 15:57

    hi carol, i’m one who had never tried feta in pasta. i’m very tempted to try this out! your pic is looking seriously good!

    Reply
  9. Belinda @zomppa says

    October 5, 2012 at 18:48

    What a great pasta dish! Great weeknight meal.

    Reply
  10. Mich Piece of Cake says

    October 6, 2012 at 07:23

    I’ve never made my pasta Greek style before. This looks delicious and easy, Caroline. Will try this sometime.

    Reply
  11. Guru Uru says

    October 6, 2012 at 11:37

    Feta and pasta are so made for each other 😀
    Looks relish!

    Cheers
    CCU

    Reply
  12. Toni | Boulder Locavore says

    October 6, 2012 at 13:18

    I love this! We’ve just had out first snow (can you believe it?!) and I scurried to take any tomatoes available before it froze overnight. I love the idea of making this type of dish especially with the less saucey tomatoe topping. Am hoping your trip was fantastic! Loved the image of all the local foraging.

    Reply
  13. The Kitchen Boudoir says

    October 6, 2012 at 13:45

    “Acidulated affair” – love that. I would wholeheartedly dive into the crispiest, goldenest (?) part of the feta topping. Looks delicious!

    Reply
  14. Soni says

    October 7, 2012 at 12:50

    A perfect weeknight meal for my family!!Love this easy and simple preparation 🙂

    Reply
  15. Janice says

    October 7, 2012 at 14:02

    great meal, I wonder did it taste as good as when you ate it in Greece? I think not, there is something about the atmosphere on holiday that makes food taste completely different. However, it does look very good indeed and I agree about cooking feta, I’ve included it in quiche type flans and it is mega!

    Reply
  16. Medeja says

    October 7, 2012 at 23:38

    I really enjoy Greek food. It’s simple, but ingredients are good and it tastes wonderful!

    Reply
  17. Tania @ A Perfect Pantry says

    October 8, 2012 at 07:15

    What a gorgeous spin on spaghetti… This is something I’d love.

    Reply
  18. Allie says

    October 8, 2012 at 08:10

    I’ve been looking for a new pasta dish. This was perfect. Yummy and so easy to put together! Thanks 🙂

    Reply
  19. The View From The Table says

    October 8, 2012 at 10:41

    This looks lovely, I’m pretty new to cooking with feta too, having only really used it in salads but it’s lovely, it really takes on a new texture and stronger flavour. Yum yum!

    Reply
  20. Angie's Recipes says

    October 8, 2012 at 13:03

    I usually eat feta in salads. Gonna take your advice and try them cooked. The pasta looks super, and I really enjoy the click of the cherry tomatoes sitting in the pan.

    Reply
  21. Cass @foodmyfriend says

    October 11, 2012 at 04:52

    Everything is so fresh! I love pasta, in fact I had it last night. It wasn’t as nice as this though! I always keep feta handy at home. Such a great go to.

    Reply
  22. Carole says

    November 23, 2012 at 22:11

    nice link for Food on Friday, thank you, Caroline. Have a good week.

    Reply
  23. Merryn says

    October 30, 2018 at 07:13

    How beautiful, simple and full of flavour is this dish you have recreated so perfectly Caroline. Thank you for sharing.

    Reply
  24. Sherrill says

    May 20, 2024 at 17:25

    I am trying something different. I had left over spaghetti sauce with Italilian sausage, ground beef, pasta sauce peppers and onions. I mixed the pasta with the feta and topped with leftover sauce. Could I top with Parmesan cheese?

    Reply
    • All That I'm Eating says

      June 10, 2024 at 07:58

      I think that sounds delicious, the feta might make it quite salty so I’m not sure you would need the Parmesan (depending on quantities).

      Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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