Green Pastitsio
Green Pastitsio might be just the main course you are searching for. This recipe makes 6 servings with 621 calories, 22g of protein, and 27g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have parmigiano-reggiano cheese, parsley leaves, garlic, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes.
Instructions
If you're serving this baked pasta on the night you prepare it, preheat the oven to 375 degrees F.
Heat the water to a boil for pasta, salt the water and undercook the pasta by about 2 minutes.
While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium-high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt. Then add the scallions, dill, mint, parsley, and black pepper. Reduce the heat to a simmer and keep greens warm.
Meanwhile, heat the butter in a saucepot over medium to medium-high heat. As soon as the butter melts, add the flour and stir 1 minute.
Whisk in milk and season with salt, pepper and nutmeg, to taste. Cook 4 to 5 minutes, or until the sauce is thickened.
Drain the pasta and place back in hot pot, stir together with greens and feta to combine, taste to adjust seasoning.
Place the pasta in a casserole dish and top with bechamel sauce and Parm cheese, place in oven and bake until bubbly and brown, 20 minutes or, cool and cover then store. To reheat, place in 375 degrees F oven and bake 45 to 60 minutes until brown.