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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Studded with spinach, topped with feta cheese, and infused with a hint of cinnamon, this savory casserole is based on a recipe from New York City chef Michael Psilakis. I have tweaked just a bit. You may add more veggies if you like(mushrooms and zucchini are good). Adapted from Saveur magazine(issue#129). Ingredients:
3 slices crustless whole wheat bread, torn into small pieces |
9 tablespoons unsalted butter, melted |
kosher salt, to taste |
8 ounces hollow pasta (penne or elbow macaroni) |
1/4 cup flour |
3 cups milk |
4 cups grated graviera cheese (about 12 oz.-you may sub romano or pecorino cheese ) or 4 cups kefalotyri cheese (about 12 oz.-you may sub romano or pecorino cheese ) |
3/4 teaspoon ground cinnamon |
1/8 teaspoon freshly grated nutmeg |
fresh ground black pepper, to taste |
2 tablespoons extra-virgin olive oil |
8 large shallots, finely chopped (or 4 small red onions) |
1/4 cup chopped red bell pepper (or orange or green) |
16 ounces baby spinach, roughly chopped |
8 scallions, cut into 1/4-inch thick rounds |
1/3 cup roughly chopped fresh dill |
1 3/4 cups crumbled feta (about 8 oz.) |
Directions:
1. Put bread into the bowl of a food processor and pulse until finely ground. Put bread crumbs and 3 tablespoons butter into a small bowl and combine; set aside.
2. Bring a 6 quart pot of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta, rinse with cold water, and set aside.
3. Heat the remaining butter in a 4 quart saucepan over medium heat. Add flour and cook, whisking constantly, for 1 minute. Still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 to 15 minutes. Remove pan from the heat. Stir in cheese, cinnamon, and nutmeg and season with salt and pepper; set bechamel sauce aside.
4. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add shallots and bell peppers and cook, stirring often, until soft, 3 to 4 minutes. Add spinach and scallions and cook, covered, stirring occasionally, until wilted, about 3 minutes. Stir in the reserved bechamel sauce, the dill, and the reserved pasta and move the mixture to a 9 x 13 baking dish. Sprinkle evenly with reserved bread crumbs and the feta.
5. Bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
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