Mediterranean Spinach & Feta Moussaka 🥘✨

 New Recipe: Mediterranean Spinach & Feta Moussaka 🥘✨

Ingredients:

• For the vegetable layers:

  • 2 medium eggplants, sliced into ¼-inch rounds
  • 2 medium zucchinis, sliced into ¼-inch rounds
  • 2 tbsp olive oil
  • Salt and pepper

• For the meat sauce:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 500g (1 lb) ground lamb or beef
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt and pepper to taste

• For the spinach feta layer:

  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1 large egg, beaten

• For the béchamel sauce:

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • ¼ tsp ground nutmeg
  • ½ cup grated Parmesan cheese
  • 1 large egg, beaten

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Instructions:

1. Prepare the vegetables:

   • Preheat the oven to 400°F (200°C). Brush eggplant and zucchini slices with olive oil and season with salt and pepper. Arrange on a baking sheet and roast for 15-20 minutes, flipping halfway through. Set aside.

2. Make the meat sauce:

   • Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
   • Add ground lamb or beef and cook until browned. Stir in diced tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15-20 minutes until thickened.

3. Prepare the spinach feta layer:

   • In a bowl, combine chopped spinach, crumbled feta, and beaten egg. Mix well and set aside.

4. Make the béchamel sauce:

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly, until thickened. Stir in nutmeg and Parmesan cheese. Remove from heat and whisk in the beaten egg.

5. Assemble the moussaka:

   • Lower oven temperature to 375°F (190°C). In a greased baking dish, layer roasted eggplant slices, half the meat sauce, roasted zucchini slices, the spinach feta mixture, and the remaining meat sauce. Pour the béchamel sauce evenly over the top.

6. Bake:

   • Bake for 35-40 minutes, or until the top is golden and bubbling. Let rest for 10 minutes before serving.

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Optional Variations:

• Use sweet potatoes or potatoes for a heartier layer.
• Replace lamb with ground turkey or a vegetarian meat substitute.
• Add a pinch of cayenne to the béchamel for extra warmth.