Spanakopita pasta bake

Method

• 1
  Preheat oven to 200C/180C fan-forced.
• 2
  Brush a 6cm-deep, 20cm x 30cm oval baking dish with oil. Add breadcrumbs to dish. Shake to coat. Cook pasta in a large saucepan of boiling, salted water, following packet directions. Drain. Return to pan.
• 3
  Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 2 minutes or until mixture thickens. Remove pan from heat. Whisk in egg. Season with salt and pepper. Add white sauce and 2 tablespoons of dill to pasta. Stir to combine. Spoon into prepared dish. Press with the back of spoon to compact.
• 4
  Using your hands, squeeze excess moisture from spinach. Place spinach in a large bowl with fetta, ricotta, ²⁄³ the mozzarella and remaining dill. Season with salt and pepper. Stir to combine. Spoon spinach mixture over pasta mixture in prepared dish. Sprinkle with remaining mozzarella. Cover with a layer of baking paper, then foil. Bake for 20 minutes.
• 5
  Remove and discard foil and baking paper. Bake for a further 15 to 20 minutes or until golden and heated through.
• 6
  Meanwhile, make bean and tomato salad. Place beans in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until just tender. Drain. Refresh under cold water. Drain. Place beans, tomatoes and olives in a bowl. Add dressing and dill. Season with salt and pepper. Toss to combine. Serve pasta bake with salad (see note).