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🇬🇷 Greek Spinach, Mac and Cheese

🇬🇷 Greek Spinach, Mac and Cheese

🇬🇷Would you believe this is the first time I’ve ever made Mac & Cheese, and it’s Greek style to boot. This dish captured my complete attention on Diane Kochilas' website. This is her recipe, with a few tweaks from my kitchen.

I wouldn't say it's difficult, but just a little time consuming because you need to wash and cook the spinach down, make the bechamel, and cook the pasta. I have included an easy way to make bechamel which I learned from my friend Christine at @kaliorexi.

You could also prepare each of these in your time, and combine them when you are ready, or assemble the whole dish ahead of time (even the day before), and cook it just before you are eating.

If you love the taste of spanakopita, pasta, cheese and bechamel, then this is for you. It's delicious 😋


For the bechamel

  • 3 cups milk
  • 3 tablespoons cold butter
  • 3 tablespoons plain flour
  • Salt and pepper to taste
  • ½ teaspoon grated nutmeg
  • 1 large egg slightly beaten
  • ½ cup grated Greek kefalograviera cheese (also known as saganaki), or grated parmesan or romano, plus more for sprinkling on top 
The remaining ingredients
    • 500 g small pasta that has holes (I have used Casareccia this time)
    • Salt and pepper to taste
    • 4 tablespoons extra virgin Greek olive oil
    • 2 small-medium leeks, chopped (discard green)
    • 1 garlic clove chopped
    • 2 bunches or 500g fresh spinach, chopped roughly 
    • 1 bunch dill, chopped 
    • ½ teaspoon grated nutmeg or more to taste
    • 1 ½ cups crumbled Greek feta 
    • 1 cup fresh ricotta, drained 
    • 4 tablespoons plain dried bread crumbs


    1. Preheat the oven to 190C.
    2. Make the béchamel by combining the milk, butter and flour in a medium saucepan. Heat up on a medium heat., and whisk continuously until it thickens, but is still like liquid.
    3. Season with salt, pepper and nutmeg. Pour the egg in and whisk it through thoroughly. Stir in the grated cheese. Set the béchamel aside, covered with a kitchen towel.
    4. Cook the pasta until al dente and then drain and mix with 2 tablespoons of olive oil.
    5. To make the filling, heat up 2 tablespoons olive oil in a deep saucepan or wok. Sauté the leeks , then add the garlic and stir for a minute to soften. Add the spinach, in batches if necessary, and sauté until wilted and until most of the liquid has been cooked off.  Mix in the cheeses and dill, salt and pepper.
    6. In a large mixing bowl, stir together the pasta, spinach mixture and béchamel.
    7. Spoon the mixture into an oiled  dish and sprinkle the top with additional grated cheese, if desired, and with the breadcrumbs.
    8. Bake uncovered for 30 minutes, or until set and golden.
    9. Remove, cool slightly and serve.


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