Ingredients:
1/2 pound penne (or other hollow pasta)
1 bunch spinach
1 bunch chard
1 tablespoon oil
1 onion (chopped)
2 cloves garlic (chopped)
salt and pepper to taste
1 bunch green onions (chopped)
1/2 cup dill (chopped)
1/4 cup parsley (chopped)
1/4 cup mint (chopped)
1 cups feta (crumbled)
1 cups kasseri (or fontina)
1 cup manouri (or ricotta)
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1/4 teaspoon nutmeg
salt and pepper to taste
2 egg yolks
1/3 cup freshly grated parmesan cheese
1/3 cup panko breadcrumbs
Directions:
1. Cook the pasta as directed on package.
2. Blanch the spinach and chard and rinse under cold water to stop the cooking process and drain.
3. Heat he oil in a pan.
4. Add the onions, salt and pepper and saute until tender, about 3-5 minutes.
5. Add the garlic and saute until fragrant, about 1 minute.
6. Mix the spinach, chard, onions, green onions, dill, parsley, mint, feta, fontina and ricotta in a large bowl. ( I found that using my hands worked best.)
7. Warm the milk but do not boil.
8. Melt the butter in a sauce pan.
9. Mix in the flour and cook for 2 minutes.
10. Whisk in the milk and cook until it thickens.
11. Add the nutmeg, salt and pepper.
12. Pour 1/2 cup of the bechamel into the pasta and mix.
13. Whisk the egg yolks in a bowl.
14. Temper the egg yolks with some of the warm bechamel sauce and then mix them into the rest of the sauce.
15. Cook for 2 minutes on low while stirring.
16. Mix the parmesan and the panko bread crumbs.
17. Place 1/2 of the pasta into the bottom of a 9×9 inch baking dish.
18. Spread 1/2 of the filling on top of the pasta.
19. Place remaining pasta on top.
20. Spread the remaining filling on top of the pasta.
21. Spread the bechamel over the filling.
22. Sprinkle the parmesan and panko over the top.
23. Bake in a preheated 350F oven until golden brown, about 30-50 minutes.
24. Let cool for at least 15 minutes before cutting.
Source : allrecipes.com
