🇬🇷 Greek Style Mac'n Cheese (Spanakopita & Pastitsio Inspired)

If you love Greek Comfort Food, this is for you. It's delicious! 😋

Would you believe I never had a mac 'n cheese dish before this one? And it’s Greek style to boot. I discovered it on Diane Kochilas' website and recreated it with a few tweaks, using fresh ingredients from Fresh Connection Brighton.

It’s not difficult, just a bit time-consuming with the separate steps: washing and cooking the spinach, making the béchamel, and cooking the pasta. But you can prep each part ahead and assemble when you're ready—or even make the whole dish the day before and bake just before serving.

If you love Greek Comfort Food, this is for you. It's delicious! 😋

Ingredients

For the Béchamel:

• 4 cups milk

• 4 tbsp extra virgin olive oil

• 4 tbsp plain flour

• Salt and pepper to taste

• ½ tsp grated nutmeg

• 1 egg, slightly beaten

• ½ cup grated Greek kefalograviera (or parmesan/romano), plus more for topping

Remaining Ingredients:

• 500g small pasta (with holes, like penne)

• Salt and pepper to taste

• 4 tbsp extra virgin Greek olive oil

• 2 small-medium leeks, chopped (white/light green only)

• 1 garlic clove, crushed

• 2 bunches (or 600g) fresh spinach, roughly chopped

• ½ bunch dill, chopped

• ½ tsp grated nutmeg (or more, to taste)

• 1½ cups crumbled Dodoni feta

• 1 cup fresh ricotta, drained

• 4 tbsp plain dried breadcrumbs

Method

1. Preheat oven to 190°C 

2. Cook the pasta until al dente. Drain and toss with 2 tbsp olive oil. Set aside.

3. Make the béchamel:

   • Heat oil in a saucepan, then stir in the flour to form a roux.

   • Slowly add milk while whisking constantly until smooth.

   • Cook over medium heat until the sauce thickens and begins to bubble.

   • Season with salt, pepper, and nutmeg.

   • Remove from heat and temper the egg before adding it in. Stir in the cheese.

   • Cover and set aside.

4. Make the filling:

   • In a deep pan, heat 2 tbsp olive oil. Sauté leeks until soft.

   • Add garlic and cook for 1 minute.

   • Add spinach in batches, cooking until wilted and excess liquid evaporates.

   • Stir in dill, feta, ricotta, nutmeg, salt, and pepper.

5. Combine:

   • In a large bowl, mix the pasta, spinach filling, and béchamel until well combined.

6. Assemble:

   • Spoon the mixture into a greased baking dish.

   • Sprinkle with extra grated cheese (if desired) and breadcrumbs.

   • Drizzle with a little olive oil.

7. Bake uncovered for 30 minutes, until golden and set.

8. Cool slightly and serve with a simple salad. 

Notes

• Kafalograviera is sold everywhere as Dodoni Saganaki cheese
• You can also replace one leek with spring onion
• I also use Dodoni lactose free feta & Riverina lactose free milk