A recipe from the Good Food collection.
415 g (14 3/4 oz/2 cups) orzo
60 g (2 1/4 oz) salted butter
6 spring onions (scallions), chopped
450 g (1 lb) English spinach, chopped
2 tablespoons plain (all-purpose) flour
1.25 litres (44 fl oz/5 cups) milk
250 g (9 oz) kefalotyri cheese, grated
250 g (9 oz) marinated feta cheese, drained
3 tablespoons chopped dill
1. Preheat the oven to 190°C (375°F/Gas 5). Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan keep warm. Heat 1 tablespoon of the butter in a large saucepan over high heat and cook the spring onion for 30 seconds. Add the spinach and stir for 1 minute, or until wilted. Season and stir into the pasta.
2. Put the remaining butter in the saucepan in which the spinach was cooked. Melt over low heat, then stir in the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly for 5 minutes, or until the sauce boils and thickens. Add two-thirds of the kefalotyri and all of the feta and stir for 2 minutes until melted. Remove from the heat and stir in the dill.
3. Combine the pasta mixture with the cheese sauce, season to taste and pour into a lightly greased 2.5 litre (87 fl oz/10 cup) ovenproof dish. Sprinkle the remaining cheese on top and bake for 15 minutes, or until golden.