prep time: tbd
cook time: 30 minutes
servings: 8 - 10
3 slices crustless white bread - torn into small pieces
9 tablespoons unsalted butter - melted
8-ounce hollow pasta
1/4 cup flour
3 cups milk
4 cups grated graviera or kefalotyri cheese
3/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
2 tablespoons olive oil
16-ounces baby spinach - roughly chopped
8 scallions - cut into 1/4-inch rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta
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. bring a 6-quart pot of salted water to a boil. add past and cook until cooked halfway through, about 3 minutes. drain pasta, rinse with cold water, and set aside.
2. heat remaining butter in a 4-quart saucepan over medium heat. add flour and cook, whisking constantly, for 1 minutes. still whisking constantly, slowly drizzle in milk and cook until sauce has thickened and coats the back of a spoon, 10 - 15 minutes. remove pan from heat. stir in graviera, cinnamon and nutmeg and season with salt and pepper, set bechamel sauce aside.
3. heat oven to 350 degrees. heat oil in a 5-quart pot over medium heat. add shallots and cook, stirring often, until soft, 3 - 4 minutes. add spinach and cook, covered, stirring occasionally, until wilted, about 3 minutes. stir in the reserved bechamela sauce, the dill, and the reserved pasta and transfer mixture to a 9 x 13-inch baking dish. sprinkle evenly with reserved bread crumbs and the feta. bake until golden brown and bubbly, about 30 minutes. let cool for 10 minutes before serving.