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1
Preheat a grill.
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2
Saute the shallots and garlic in olive oil until the shallots are translucent.
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3
Add the spinach and continue to saute until the spinach is tender and reduced in size.
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4
Add the cinnamon and pine nuts, mix, and set aside.
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5
Depending on the size of the oysters, arrange 1 to 2 oysters on reserved half-shells.
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6
Place a portion of the spinach mixture over the oysters.
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7
Spoon the bechamel sauce topping over the spinach mixture.
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8
Sprinkle crumbled feta cheese over the bechamel.
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9
Grill on the half-shell over a medium high heat fire for approximately 5 to 10 minutes, or until oysters are done.
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10
Serve immediately.
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11
Melt butter in saucepan and whisk in flour until well blended.
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12
Cook for 1 to 2 minutes to remove the starchy taste of the flour.
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13
Gradually add the milk, stirring, until the mixture comes to a boil.
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14
Season with salt, pepper, and nutmeg.
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15
Simmer until the sauce thickens.
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16
Beat the egg yolk slightly.
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17
Add the hot, thickened sauce to the egg yolk, stirring well.
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18
Pour the egg yolk mixture back into saucepan, stirring constantly.
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19
Add the crumbled feta cheese and stir constantly until cheese is melted and fully incorporated.
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20
Remove sauce from heat and use immediately.
