• 2 Ratings

Here's a great-tasting, meatless version of the popular Greek dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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

321 calories; 6 g total fat; 2 g saturated fat; 5 mg cholesterol; 602 mg sodium. 54 g carbohydrates; 3 g fiber; 14 g protein; 288 RE vitamin a; 15 mg vitamin c; 1888 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
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