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Greek Diner Spaghetti with Feta
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Greek Diner Spaghetti with Feta

Greek Diner Spaghetti with Feta

topped with Spinach, Tomato, Scallions & Dill

What do you get when you combine bright, bold Greek flavors with spaghetti simplicity? This pasta-rrific dish! A lush and creamy sauce is imbued with briny feta, fragrant Mediterranean herbs, and perky lemon, then it’s tossed with al dente spaghetti, tomato, and baby spinach. The finishing touch? More herbs, scallion greens, and of course—everything’s betta with more feta!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

2 clove


2 unit


¼ ounce


1 unit


1 unit


6 ounce


(Contains Wheat)

1 teaspoon

Dried Oregano

2 unit

Veggie Stock Concentrate

2 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

5 ounce


Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories550 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate86 g
Sugar11 g
Dietary Fiber8 g
Protein19 g
Cholesterol35 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Mince dill. Dice tomato into ½-inch pieces. Quarter lemon.

Cook Pasta

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

Make Sauce

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic, scallion whites, oregano, salt, and pepper. Cook, stirring, until fragrant and slightly softened, 1 minute. • Reduce heat to medium; stir in stock concentrates, cream cheese, half the dill, half the feta, and 1⁄3 cup pasta cooking water (½ cup for 4 servings). (Ladle straight from the pot if pasta hasn’t finished cooking yet.) Cook, stirring and smashing feta with the back of a spoon or spatula, until sauce is creamy and thickened, 2-3 minutes. • Stir in tomato and spinach (add in batches if necessary). Cook, stirring, until tomato is softened and spinach is wilted, 2-3 minutes. Taste and season with salt and pepper. Remove from heat.

Finish & Serve

• To pan with sauce, stir in spaghetti, a drizzle of olive oil, a squeeze of lemon juice, and as much remaining dill as you like; toss until thoroughly coated. TIP: If needed, add another drizzle of olive oil and reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce. • Divide pasta between bowls; top with scallion greens and remaining feta. Serve with any remaining lemon wedges on the side.

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