SPINACH-FETA LASAGNA

Steps:

• Make the bechamel: Heat the butter in a medium saucepan over low heat, and as soon as it begins to sizzle, add the flour and stir for 5 minutes.
• Slowly add the milk, whisking all the while, until smooth and thick, about 5-7 minutes.
• Cover the bechamel with a kitchen towel and set aside until ready to use.
• Bring a large pot of salted water to a rolling boil and cook lasagna noodles until firm, about 10 minutes.
• Remove, drain, and place in a large bowl of cold water until ready to use.
• Heat 3 tablespoons olive oil in a medium skillet.
• Add the onion and celery cover the skillet, and cook over low heat until soft, about 10 minutes.
• Combine the spinach, onions and celery, dill, feta and anthotiro in a large bowl.
• Mix in the eggs, season with salt, pepper, and nutmeg, and toss with 2 to 4 more tablespoons of olive oil.
• Preheat oven to 350d.
• Lightly oil a large shallow baking dish (approximately 10 x 14 inches).
• Spread 2-3 tablespoons of bechamel on the bottom.
• Remove the lasagna noodles from the water one at a time and blot dry with a paper towel.
• Arrange one-third of the noodles in a single layer over the bechamel.
• Spread half the filling over the lasagna.
• Repeat with remaining lasagna and filling, ending up with a final layer of noodles.
• Spread the bechamel evenly over the noodles, and sprinkle with grated cheese.
• Bake for 45-50 minutes, until top is golden brown.
• Remove, cool slightly and serve.