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Spanakopita pasta bake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Impress a crowd with three-cheese spanakopita pasta bake paired with a flavorful bean and tomato salad.
Ingredients:
  • 18.20 gm extra virgin olive oil, for greasing
  • 40.00 ml dried breadcrumbs
  • 500g dried fusilli pasta
  • 50g butter
  • 82.50 ml plain flour
  • 772.50 gm milk
  • 2 eggs, lightly beaten
  • 62.50 ml roughly chopped fresh dill
  • 3 x 250g packets frozen spinach, thawed
  • 100g fetta cheese, crumbled
  • 250g fresh ricotta
  • 250.00 ml grated mozzarella cheese
  • 400g green beans, trimmed, halved lengthways
  • 2 x 200g tomato medley mix, halved
  • 4 roma tomatoes, sliced into rounds
  • 165.00 ml pitted Sicilian olives, halved
  • 66.25 gm Greek dressing
  • 62.50 ml fresh dill sprigs
Instructions:
  • Preheat the oven to 200C/180C fan-forced for the perfect baking temperature.
  • Grease a deep 6cm-deep, 20cm x 30cm oval baking dish with oil and sprinkle with breadcrumbs. Toss to coat. Cook pasta in a large saucepan of boiling salted water according to package instructions. Drain and return to the pan.
  • In a saucepan over medium-high heat, melt butter. Stir in flour and cook until bubbling, about 1 minute. Gradually pour in milk and bring to a boil. Reduce heat to medium and stir until the mixture thickens, about 2 minutes. Remove from heat, whisk in egg, season with salt and pepper. Add white sauce and 2 tablespoons of dill to the pasta. Mix well and spoon into prepared dish, pressing down with the back of a spoon.
  • Squeeze excess moisture from spinach using your hands. Combine spinach, feta, ricotta, ²⁄³ of the mozzarella, and remaining dill in a large bowl. Season with salt and pepper, then mix well. Spread spinach mixture over pasta in the dish. Sprinkle with the rest of the mozzarella. Cover with baking paper and foil, then bake for 20 minutes.
  • Uncover and remove the foil and baking paper. Keep baking for an additional 15 to 20 minutes until beautifully golden and fully heated.
  • Prepare the bean and tomato salad by placing the beans in a heatproof bowl and covering them with boiling water. Let them stand for 3 minutes until just tender, then drain and refresh under cold water. Combine the beans with tomatoes, olives, dressing, dill, salt, and pepper in a bowl, and toss everything together. Serve the pasta bake with the salad on the side.

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