Spinach and Feta Pastitsio

The sun is shining, so I have the washing machine on and some clothes already hung out to dry.  I want to make the most of the unexpected dry spell.  In a little while, I am planning to transplant my rescued broad beans and peas into the ground.  The tomato seedlings will be up-potted and more seeds sowed.  I am definitely behind on the gardening and growing front this year.  I just better make the most of what I have and what we can do. 

I made this Greek inspired Pastitsio before, in fact it was almost a year ago.  The one main difference with this one is the pasta I've used.  Normally I would use penne, but I didn't have any so substituted it with mafalda corta, a ruffle shape found typical in the Campania region of Naples, Italy.  It worked pretty well and tasted pretty good too.  

This dish reheats well in the oven, so it should last us a good few days, unless of course we have some unexpected guests come on over and then, of course they would be most welcome to some, if they so wish. 
I am sharing this at Presto Pasta Nights (PPN). PPN was founded by Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers from around the world. This week PPN #263 is being hosted by Emma of Emma's Kitchen Diary.  I am also sharing it with Family Friendly Fridays.    May's edition of Family Friendly Fridays  is being hosted by Clare over at The Vegetarian Experience on behalf of Ren over at Fabulicious Food .

Spinach and Feta Pastitsio
Serves 6 – 8
Ingredients
For the rich tomato sauce
2 tablespoons olive oil

1 onion, minced
2 garlic cloves, crushed
2 x 400g cans plum tomatoes with juice, chopped
4 teaspoon sun dried tomato paste
1 generous teaspoon of dried oregano
Salt and pepper to taste
For the filling
225g dried pasta

2 tablespoon olive oil
2 garlic cloves, crushed
450g – 500g fresh spinach, roughly chopped
100g feta cheese, crumbled

For the creamy sauce
100g feta cheese, crumbled
4 egg yolks
200g fromage frais150g crème fraiche
Method
For the rich tomato base
Melt the butter in a saucepan, add the onion and garlic and cook over a medium low heat for 10 minutes. Add the tomatoes and break them up, together with sun dried tomato paste and oregano. Simmer uncovered over low heat for about 30 minutes, stirring occasionally until the sauce it thick and pulpy. Discard the oregano sprigs and season to taste.
For the base
Cook the pasta in a large pan of boiling salted water until al dente. Drain thoroughly, then toss with a little oil to prevent it from sticking and set aside.
Heat the oil in a large pan, add the garlic and fry for 5 minutes, then add the spinach to the pan and cook until it wilts.
Add the sauce and feta to the pan, along with the pasta and mix well.

Spoon into a lightly oiled deep baking dish.

For the creamy sauce
Put the egg yolks, fromage frais, crème fraiche and feta into a food processor and process briefly until smooth; Or mash and blend in a bowl with a fork. Season to taste.
Pour the cream mixture evenly over the pasta mixture.

Bake in the oven gas mark 5 for 30 – 40 minutes until golden and firm to the touch.

Leave to stand for a few minutes before serving, accompanied by a crisp salad.