Orzo and Spinach Pastitsio Bake with Feta

Ingredients

• 300 g orzo
• 200 g spinach
• 1 onion
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 40 g butter
• 40 g plain flour
• 500 ml whole milk
• 1 eggs
• 100 g feta cheese, crumbled

Method

1. 1

   Heat the oven to 190C (170C fan, gas 5). Cook the orzo in boiling water for 2 minutes less than the pack says, then drain.

2. 2

   Finely chop the onion and crush the garlic. Warm a little oil in a pan and soften the onion for 6 minutes, then add the garlic for 1 minute.

3. 3

   Stir in the tinned chopped tomatoes, season well and simmer for 10 minutes. Stir in the spinach until just wilted, then fold through the drained orzo.

4. 4

   For the bechamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 5 minutes, stirring, until thickened, then leave to cool slightly before beating in the egg and half the feta.

5. 5

   Tip the orzo mixture into a baking dish, pour over the bechamel and scatter with the remaining feta.

6. 6

   Bake for 25 minutes until golden and set, then rest for 5 minutes before serving.