Vegetable Pastitsio
Here's a great-tasting, meatless version of the popular Greek dish.
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Vegetable Pastitsio
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Directions
- Coat a 2-quart square baking dish with cooking spray; set aside. Cook pasta according to package directions; drain, reserving hot water. Rinse pasta with cold water; drain.
- In a large bowl combine cooked pasta, egg product, 1/4 teaspoon salt, and 1/4 teaspoon nutmeg. Spread mixture evenly into prepared dish. Add spinach to reserved cooking water; let stand for 2 minutes or until wilted. Drain; arrange over pasta mixture.
- In a large nonstick skillet cook onion and garlic in the broth or water and 1 teaspoon of the margarine or butter over medium heat about 3 minutes or until onion is tender. Add tomato sauce, corn, potatoes, mint, oregano, 1/4 teaspoon salt, the cinnamon, and pepper; cook and stir until heated through. Spread mixture over spinach.
- In a saucepan melt remaining margarine or butter. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in Parmesan cheese and 1/4 teaspoon nutmeg. Spread over vegetable mixture.
- Bake, uncovered, in a 350 degree F oven about 35 minutes or until top is firm. Let stand 5 minutes before serving. Makes 6 servings.
Nutrition Facts (Vegetable Pastitsio)
- Per serving:
- 321 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 5 mg chol. ,
- 602 mg sodium ,
- 54 g carb. ,
- 3 g fiber ,
- 14 g pro.