Description
A delicious Greek-inspired baked pasta dish featuring tender penne pasta layered with sautéed spinach, crumbled feta cheese, and a creamy béchamel sauce, all topped with golden Parmesan. This vegetarian pastitsio pie offers a comforting blend of flavors and textures perfect for a hearty main course.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces penne or ziti pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, washed and chopped
- 1/2 teaspoon ground nutmeg
- salt and black pepper to taste
Cheese and Eggs
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs, lightly beaten
Béchamel Sauce
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- pinch of ground nutmeg
Instructions
- Prepare Oven and Pasta: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly. Cook penne or ziti pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute, ensuring not to burn the garlic.
- Cook Spinach and Season: Add the chopped fresh spinach to the skillet, cooking until wilted down, roughly 3-5 minutes. Season this spinach mixture with 1/2 teaspoon ground nutmeg, salt, and black pepper to taste. Remove the skillet from heat and stir in the crumbled feta cheese until combined.
- Make Béchamel Sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux without browning it. Gradually add milk while whisking continuously to achieve a smooth béchamel sauce. Remove from heat and season with salt, 1/4 teaspoon black pepper, and a pinch of ground nutmeg. Quickly stir in the lightly beaten eggs to enrich the sauce, mixing thoroughly to prevent curdling.
- Assemble the Pastitsio Pie: Spread half of the cooked pasta evenly in the prepared baking dish. Layer the spinach and feta mixture evenly over the pasta. Top with the remaining pasta, spreading it out gently.
- Add Sauce and Cheese: Pour the béchamel sauce evenly over the assembled layered pasta and spinach mixture. Sprinkle the grated Parmesan cheese generously over the top to encourage a golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pie is set throughout.
- Cool and Serve: Remove from the oven and allow the pastitsio pie to cool for about 10 minutes before slicing and serving. This rest time helps the dish to firm up for easier portioning.
Notes
- For extra flavor, add a pinch of cinnamon to the béchamel sauce to introduce a warm, aromatic note.
- You can substitute ricotta cheese for feta to create a creamier texture in the filling.
- Adding sautéed mushrooms with the spinach mixture provides additional flavor and texture variety.
- This dish can be prepared a day ahead and kept refrigerated; bake it fresh before serving for best results.
