Name: Haloumi, spinach, broccoli pasticcio
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Cuisine: greek
Ingredients: 2 x 180g packets haloumi; 300g sour cream; 8 eggs; 56.88 gm olive oil, plus extra to drizzle; 2 bunches English spinach, washed, trimmed; 500g rigatoni or other dried short tubular pasta; 2 red onions or brown onions, chopped; 1 long red chilli, seeded, finely chopped; 2 heads broccoli, stalks removed, roughly chopped

Haloumi, spinach, broccoli pasticcio

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Vegetarian twist on Greek pasta bake, omitting ground beef for a meat-free alternative.

Ingredients:

2 x 180g packets haloumi
300g sour cream
8 eggs
56.88 gm olive oil, plus extra to drizzle
2 bunches English spinach, washed, trimmed
500g rigatoni or other dried short tubular pasta
2 red onions or brown onions, chopped
1 long red chilli, seeded, finely chopped
2 heads broccoli, stalks removed, roughly chopped

Instructions:

Grate haloumi finely and set aside 1/4 cup for topping. Divide the rest of the haloumi between 2 large bowls.
Distribute sour cream evenly into bowls, add 4 eggs to each bowl, and whisk together until combined. Season with salt and pepper to taste.
In a frying pan, heat 2 teaspoons of olive oil over high heat until shimmering.
Sauté spinach for 2 minutes until wilted, then drain. Finely chop and set aside. Keep the pan.
Boil pasta in a generously salted pot of water for approximately 5 minutes.
Drain the pasta while it's still slightly undercooked. Combine it with the egg mixture in a bowl and toss until well combined.
Heat the remaining 2 1/2 tablespoons of oil in the same pan over medium heat.
Cook the onions and chili until the onions are soft, stirring occasionally for about 5 minutes. Add the spinach and broccoli, cooking for an additional 3 minutes until the broccoli becomes bright green and almost tender, tossing occasionally.
Combine the broccoli mixture with the rest of the egg mixture and mix well.
Preheat the oven to 190°C. Spread half of the pasta mixture evenly in a 25cm square, 7cm-deep ovenproof dish, layering the pasta side by side.
Spread the broccoli mixture evenly as the base, then add the remaining pasta mixture on top. Sprinkle the reserved grated haloumi across the surface. Bake for 30 minutes, or until the pasta is warm and the top is golden and bubbly.
Drizzle with a touch more oil and accompany with lemon wedges.

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