Quick and Easy Greek Spaghetti

Quick and Easy Greek Spaghetti

13 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  hokiemom

“This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
  2. Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
  3. Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.

Share It

Reviews (13)

Rate This Recipe


This was delicious!! I didn't have mushrooms so I left that out, and added some chopped onion in with the spinach. I used half a bag of spinach and one can of "italian" diced tomatoes with basil, oregano and garlic added to it. I also used 1/2 the vinegar called for since I used half of almost everything else. I will be making this again!!



Loved this recipe! My husband doesn't like tangy so I replaced the red wine vinegar with white wine. I also used orzo since I ran out of spaghetti and it was delicious! Definitely keeping this as one of my staples!



Made this for dinner last night and everyone loved it! Didn't have fresh spinach so used frozen and that worked just fine. This dish may be a bit too tangy for some, but you could easily reduce the vinegars. We loved it just the way it is.

More Reviews

Similar Recipes

Quick and Easy Chicken Spaghetti

Quick and Easy Chicken Spaghetti

Easy Spaghetti with Tomato Sauce

Easy Spaghetti with Tomato Sauce

Quick and Easy Chicken and Tomato Pasta

Quick and Easy Chicken and Tomato Pasta

Greek Spaghetti I

Greek Spaghetti I

Al's Quick Vegetarian Spaghetti

Al's Quick Vegetarian Spaghetti

Quick and Easy Parmesan Noodles

Quick and Easy Parmesan Noodles


Amount Per Serving (4 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 16.1 g
  • 32%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

Quick and Easy Parmesan Noodles


next recipe:

Quick and Easy Spaghetti and Spices