Haloumi, spinach, broccoli pasticcio

This classic Greek pasta bake usually includes ground beef, but weve made ours vegetarian for a change.

Finely grate haloumi and reserve 1/4 cup for topping. Divide remaining haloumi between 2 large bowls.
Divide sour cream between bowls, then add 4 eggs to each bowl. Whisk to combine, then season with salt and pepper.
Heat 2 teaspoons olive oil in a frying pan over high heat.
Add spinach and cook, tossing, for 2 minutes or until wilted, then drain. Finely chop and set aside. Reserve pan.
Cook pasta in a large pan of boiling salted water for about 5 minutes.
The pasta will not be fully cooked at this stage. Drain. Add to one bowl with egg mixture. Toss to combine.
Meanwhile, heat remaining 2 1/2 tablespoons oil in reserved pan over medium heat.
Add onions and chilli, and cook, stirring occasionally, for 5 minutes or until onions are soft. Add the spinach and broccoli, and cook, tossing, for 3 minutes or until broccoli turns bright green and is almost tender.
Add broccoli mixture to remaining egg mixture and stir to combine.
Preheat oven to 190°C. Place half the pasta mixture in a 25cm square, 7cm-deep ovenproof dish, arranging pasta side by side.
Layer with broccoli mixture, then top with the remaining pasta mixture. Scatter the top with the reserved grated haloumi. Bake for 30 minutes or until pasta is heated through and top is golden and bubbling.
Drizzle with a little extra oil and serve with lemon cheeks.

Source

2 x 180g packets haloumi

300g sour cream

8 eggs

1/4 cup olive oil, plus extra to drizzle

2 bunches English spinach, washed, trimmed

500g rigatoni or other dried short tubular pasta

2 red or brown onions, chopped

1 long red chilli, seeded, finely chopped

2 heads broccoli, stalks removed, roughly chopped

Mixing Bowl Set