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Casserole Greek-Style (Leftovers)

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This easy Greek style casserole uses leftovers or ingredients you have on hand with béchamel (white sauce). Nothing complicated, simply put the ingredients together with the sauce and bake until golden, lovely and delicious!

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Rate this recipe 4.8/5 (5 Votes)

Ingredients

  • BECHAMEL:
  • Extra virgin olive oil, for drizzling
  • 2 cloves garlic, chopped
  • 1 (16-ounce) bag frozen spinach, chopped and defrosted
  • Zest and juice of 1 lemon, divided
  • Salt and pepper, to taste
  • 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 roasted chicken, around 2 cups
  • 1 cup Greek feta
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • Freshly grated nutmeg
  • 1 egg yolk
  • Small handful Parmigiano-Reggiano cheese, grated

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 400°F.

In a large sauté pan, add a drizzle or so extra virgin olive oil 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 Parmesan. Place in oven to bake for about 30 to 40 minutes or until browned and bubbly.

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