Ingredients
The following ingredients have 5 Servings
- Extra-virgin olive oil (EVOO)
- for drizzling
- 2 cloves garlic
- chopped
- One 16-ounce bag frozen chopped spinach
- defrosted
- Zest and juice of 1 lemon
- divided
- Salt and pepper
- Freshly grated nutmeg
- Leftover rice or orzo or potatoes or pasta
- around 3 cups
- Leftover roasted vegetables
- such as peppers
- onions
- zucchini and eggplant
- around 2 cups
- Leftover roast chicken
- around 2 cups
- 1 cup good Greek feta
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Freshly grated nutmeg
- 1 egg yolk
- A small handful grated Parmigiano-Reggiano cheese
Instruction
- Preheat oven to 400°F
- In a large sauté pan, add a drizzle or so EVOO and sweat out garlic
- Add spinach, stir to warm through
- Season with salt and pepper; add lemon juice and nutmeg
- Combine the leftover rice, vegetables, chicken, lemon zest and feta with the cooked spinach mixture
- Place everything in a casserole dish
- In a saucepan, melt the butter over medium heat
- Whisk in the flour and cook, stirring, for 2 minutes
- Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg
- Remove the sauce from the heat, temper egg yolk then add it to the béchamel
- Top your casserole dish with béchamel and sprinkle the top with Parm
- Place in oven to bake for about 30-40 minutes or until browned and bubbly
