Spinach 800 g, fresh
Olive oil 3 tbsp
Onion 1, finely chopped
Feta cheese 400 g, diced
Lasagne sheets 400 g
Butter to grease the baking dish

For the béchamel sauce
Butter 2 tbsp
Flour 2 tbsp
Milk 500 ml
Nutmeg ground

Heat the oven to 200°C (180°C in a fan oven), gas 6.

Place the spinach in a large pot of water and allow to wilt on a medium heat.

Drain, wring out and then chop.

Heat the oil in a pan and fry the onion.

Add the spinach and fry for about 2 min.

Season with salt and ground black pepper and set aside.

To make the sauce, melt the butter in a small pot and stir in the flour.

Gradually add the milk stirring continuously to remove any lumps and bring to the boil on a medium heat.

Allow to cook for one minute and then remove from the heat.

Season with salt, ground black pepper and nutmeg.

Grease a 30 x 20 cm baking dish with butter.

Place the lasagne sheets on the bottom and cover with some of the spinach mixture, some cheese and some sauce.

Place another layer of lasagne sheets on top and continue to layer the ingredients like this until everything has been used up.

Finish with sauce and cheese and bake for 30 min until golden brown.

Serve immediately.