Real African Dishes: [MC-AllEthnic-Recipes] Greek Mac and Cheese with Spinach

Sunday, July 8, 2012

[MC-AllEthnic-Recipes] Greek Mac and Cheese with Spinach

* Exported from MasterCook *

Greek Mac and Cheese with Spinach

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 slices crustless white bread -- torn into small pieces
9 tbsp. unsalted butter -- melted
Kosher salt -- to taste
8 oz. hollow pasta -- preferably elbow macaroni
1/4 cup flour
3 cups milk
4 cups grated graviera cheese -- or kefalotyri cheese (about 12 oz.)
3/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
Freshly ground black pepper -- to taste
2 tbsp. extra-virgin olive oil
8 large shallots -- finely chopped
16 oz. baby spinach -- roughly chopped
8 scallions -- cut into 1/4"-thick rounds
1/3 cup roughly chopped fresh dill
1 3/4 cups crumbled feta -- (about 8 oz.)

1. Put bread into the bowl of a food processor and pulse until finely
ground. Put bread crumbs and 3 tbsp. butter into a small bowl and combine;
set aside. Bring a 6-qt. pot of salted water to a boil. Add pasta 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-qt. saucepan over medium heat. Add flour
and cook, whisking constantly, for 1 minute. 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 béchamel sauce
aside.

3. Heat oven to 350°. Heat oil in a 5-qt. pot over medium heat. Add
shallots and cook, stirring often, until soft, 3-4 minutes. Add spinach
and scallions and cook, covered, stirring occasionally, until wilted,
about 3 minutes. Stir in the reserved béchamel sauce, the dill, and the
reserved pasta and transfer mixture to a 9" x 13" 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.

SERVES 8-10

Cuisine:
"Greek"
Source:
"Saveur [magazine]"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 604 Calories; 41g Fat (59.2%
calories from fat); 25g Protein; 38g Carbohydrate; 6g Dietary Fiber; 121mg
Cholesterol; 789mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 6 1/2 Fat.

Nutr. Assoc. : 901625 0 0 26044 0 0 20082 0 0 0 0 0 0 0 0 0