Feta cheese, along with tons of spinach and scads of herbs, means this green-packed version of mac and cheese has plenty of flavor without a heavy cream sauce. You can prep it to the point of baking up to 2 days ahead; keep it covered and chilled and pop it in the oven just before you’re ready to eat.
Greek Mac and Cheese Casserole
- 8 ounces large elbow macaroni or other hollow pasta
- 1 pound spinach
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 6 scallions, finely chopped
- 1/4 teaspoon salt
- 8 sprigs parsley (leaves), chopped
- 6 sprigs dill, chopped
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 4 ounces kasseri or provolone cheese
- 4 ounces feta cheese, crumbled
Preheat oven to 375°F.
Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.
Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside.
Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.
Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.
Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.
Let sit about 5 minutes before cutting into 4 pieces. Serve warm.
Serves: 4 | Serving Size: 1 piece
Per serving: Calories: 379; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Cholesterol: 25mg; Sodium: 665mg; Carbohydrate: 48g; Dietary Fiber: 4g; Sugar: 3g; Protein: 21g
Nutrition Bonus: Potassium: 356mg; Iron: 18%; Vitamin A: 97%; Vitamin C: 32%; Calcium: 35%
Recipe and photo by Molly Watson