| Spinach and Feta Lasagne: |
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(4-6
people)
Taking the classic flavours of Greek Spanakopita and giving it an Italian twist. You need: Packet of no-precook lasagne sheets 2 medium sized leeks 500g frozen spinach, defrosted and drained 250g feta cheese teaspoon freshly grated nutmeg freshly ground black pepper 100g grated cheddar cheese. White sauce: 50g margarine or butter 50g plain flour 500ml milk Preheat oven to around 180 degC, Gas mark 4 Wash the leeks and slice thinly. Fry in some olive oil until soft. Add the spinach, nutmeg and pepper and cook for a few minutes together, check seasoning, set aside. You can use fresh young spinach for this recipe, you will need around 750g and make sure that it is well washed. Add it a handful at a time to the frying leeks with just the water that clings to the leaves, until the whole lot is wilted down. To make the sauce, melt the fat in a pan and add the flour to make a roux. Stir the flour into the fat and let it cook out for a couple of minutes until straw coloured. Add the milk a little at a time, allowing it to sit in the pan and warm through before stirring it into the roux. When all the milk is added, season the sauce, cover and set aside. put a couple of tablespoons of the spinach mix into the bottom of a lasagne dish and spread it around to cover the bottom (this stops the lasagne sheets from sticking). Place a layer of lasagne over the top. Cover this with a third of the spinach mix, crumble a third of the feta on top, spread a couple or three tablespoons of sauce over this. cover with lasagne sheets and repeat twice more finishing with a layer of lasagne. Pour the remaining sauce over the top, spreading to make sure the pasta is covered. Sprinkle the grated cheddar over the top. Bake for around 45 minutes or according to the pasta packet instructions. |