Spinach and Feta Pastitsio
Add the spinach in batches, cooking over high heat until wilted and the liquid has evaporated. Season with salt and pepper.
Remove from heat and stir in the dill and cream cheese until incorporated. Add the feta cheese and mix well.
Make the Béchamel Sauce:
In a saucepan, heat the olive oil over medium heat. Add the flour and whisk continuously for a few minutes until toasted.
Gradually add the milk, whisking to keep the sauce smooth. Season with salt, pepper, and nutmeg. Cook until the sauce comes to a boil and thickens slightly.
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Remove from heat. In a small bowl, whisk the eggs. Slowly add some of the hot béchamel sauce to the eggs to temper them, then whisk the egg mixture back into the saucepan.
Stir in the grated Parmesan cheese.
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Assemble the Pastitsio:
Cook the pasta according to the package instructions, then drain.
In a 9×13-inch baking dish, add half of the pasta. Top with a ladle of the béchamel sauce, crumbled feta, and a sprinkle of mozzarella. Toss to combine.
Spread the spinach and feta filling evenly over the pasta.
Add a ladle of béchamel sauce to the remaining pasta and toss with crumbled feta. Layer this over the spinach filling in the baking dish.
Sprinkle the top with mozzarella cheese, then pour the remaining béchamel sauce over the top.
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Bake:
Bake in the preheated oven on the center rack for about an hour, or until the béchamel is lightly golden.
Rest and Serve:
Allow the pastitsio to rest for 2 hours to set before slicing and serving.
Serving Suggestions
Serve warm, garnished with fresh parsley or dill if desired.
Pair with a Greek salad or a side of roasted vegetables.
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Cooking Tips
Make sure to cook the spinach over high heat to evaporate all the liquid, preventing a watery filling.
Letting the pastitsio rest ensures clean slices and better flavor development.
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