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Gluten Free Pastitsio (macaroni pie) with Spinach & Feta Cheese

Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

A variation of the Greek Pastitsio, with spinach and feta cheese that is mouthwatering! Gluten Free of course.

 250 g bucatini or ziti or penne gluten free pasta
For the spaghetti sauce, instead of butter
 2 tbsp cream cheese
 2 tbsp milk
 2 tbsp olive oil
For the spinach filling
 500 fresh spinach
 1 spring onion, finely chopped
 1 sprig of leek, chopped
 4 tbsp olive oil
 1 tbsp dill, finely chopped
 ½ tsp salt
 ¼ tsp pepper
 3 tsp breadcrumbs
 100 g feta cheese
For the béchamel sauce
 2 cups milk
 3 tbsp gluten-free corn starch/corn flour
 1 tsp baking powder
 2 tbsp butter
 ¼ tsp salt
 1 pinch nutmeg (optional)
 1 pinch pepper (optional)
For assembling
 4 tbsp grated cheese of your choice, gouda or gruyere or parmesan or kefalotyri or cheddar or whatever cheese you have in your fridge
 1 tbsp butter or olive oil for the pan
for spinach filling
1

Lightly sauté the spring onion and the leek with the olive oil.

2

Then add the spinach and let it boil for 2-3 min.

3

Season the mixture with salt and pepper and add the dill at the end.

4

Remove it from the heat and add the feta cheese crumbled by hand and the breadcrumbs. Mix it and leave it aside

5

Boil the pasta in plenty of water with saltt according to the instructions on the package or for the Greek standards more.

for the spaghetti sauce, instead of butter
6

While the pasta is boiling, prepare the sauce to pour over them instead of the classic one with butter. Mix together the cream cheese, milk and oil.

7

Drain the pasta when it is ready and put it back in the pot. Pour the sauce over them and mix well.

for assembling
8

Preheat the oven to 180°C/350°F.

9

Butter an ovenproof dish at a size about 25cmX35cm / 10”X14” inches.

10

Place half of the pasta. Spread them as much as you can, so that they cover the entire bottom evenly.

11

Spread the spinach filling evenly on top.

12

Place all the remaining pasta on top.

for the béchamel sauce
13

In the pot where the pasta was boiled (for reduce the washing after), put all the ingredients for the béchamel, at the same time and cold, just as you take them from your refrigerator.

14

Place the pot on a medium to high heat and stir constantly with a whisk until it thickens and becomes a creamy.

15

Spread the béchamel cream over pasta at the pan and sprinkle with the grated cheese.

16

4. Bake at 180°C/350°F for about 40 minutesuntil golden brown.

Nutrition Facts

Servings 0