Pastitsio with Swiss chard

Ingredients:

• 450 g ziti pasta or other long hollow tubes
• 1/4 cup olive oil
• 4 cloves of garlic, sliced ​​or diced
• 1 large onion, chopped, or 2 medium onions
• 1 large bunch of Swiss chard, sliced, or 2 medium bunches (stems trimmed)
• 1 bunch green onions, sliced ​​(trim any damaged parts)
• 1/4 cup fresh dill leaves
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• Salt and ground black pepper
• 4 tbsp (60 g) butter
• 4 tablespoons of wheat flour
• 3 cups of milk
• Grated nutmeg
• 1 cube (about 1 cup crumbled) feta cheese in water (drained)
• 1 tbsp. coarsely grated parmesan

Preparation:

1. If you plan to serve the dish on the day of preparation, preheat the oven to 190°C.
   
   Heat water to boil the pasta, add salt and cook the pasta for less time than necessary, about 2 minutes.
   
   When the water comes to a boil, heat the olive oil in a large skillet over medium-high heat. Add the garlic and onion, and sauté for a few minutes until softened. Then add the Swiss chard and cook until wilted. Add the green onions, dill, mint, parsley, and black pepper. Reduce the heat to low and keep the greens warm.
2. Meanwhile, heat the butter in a saucepan over medium-high heat. Once the butter has melted, add the flour and stir for 1 minute. Pour in the milk, season with salt, pepper, and nutmeg to taste. Cook for 4-5 minutes, until the sauce thickens.
   
   Drain the pasta and return it to the hot pan. Toss with the herbs and feta cheese, tasting for seasoning. Place the pasta in a casserole dish, pour in the béchamel sauce, and sprinkle with Parmesan cheese.
   
   Place the pan in the oven and bake until the sauce is bubbling and the top is golden brown, 20 minutes, or let cool, cover, and refrigerate. To reheat the pastitsio, place it in the oven at 190°C (375°F) and bake for 45-60 minutes, until the top is golden brown.