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1
Preheat oven to 350 degrees F.
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2
Cook the lasagna noodles in a large pot of boiling salted water.
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3
Add 1 tablespoon olive oil to the water to prevent noodles from sticking.
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4
Cook noodles for about 10 minutes, drain and set aside on a baking sheet.
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5
Do not overcook noodles as they will cook more in the oven.
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6
Prepare the Bechamel Sauce:
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7
In a saucepan, melt the butter over medium heat.
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8
Add the flour and whisk until smooth, about 2 minutes.
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9
Gradually add the milk while continuing to whisk, until the sauce is smooth.
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10
Simmer for about 10 minutes until the sauce is thick enough to coat the back of a spoon.
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11
Stir in the salt, pepper, and nutmeg.
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12
Set aside.
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13
Prepare the Spinach Filling:
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14
Heat 1 tablespoon of oil in a large saute pan over medium heat, add half of the spinach, stirring until wilted and tender, about 3 minutes.
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15
Remove the spinach, place in a colander and squeeze out excess liquid, and then roughly chop.
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16
Repeat the process with the remaining spinach.
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17
Heat the remaining olive oil and 1 tablespoon of butter in the saucepan and add the garlic.
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18
Saute until fragrant, about 1 to 2 minutes, then add scallions.
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19
Saute another 2 to 3 minutes until scallions are soft, then add the spinach along with the parsley, nutmeg, salt, and pepper.
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20
Remove from heat and allow to cool.
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21
Stir the feta cheese and beaten egg into the cooled spinach mixture.
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22
Assemble the lasagna:
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23
Coat the bottom of a 13 by 9-inch lasagna pan with a thin layer of bechamel sauce.
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24
Arrange 4 noodles lengthwise on the sauce, slightly overlapping each other.
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25
Pour 1/3 of the bechamel sauce over the noodles.
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26
Then add 1/3 of the spinach mixture, spreading it out evenly.
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27
Top the spinach mixture with 1/4 cup of grated Parmesan.
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28
Repeat with 2 more layers of noodles, sauce, spinach mixture, and Parmesan.
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29
For the topping, unroll the phyllo dough on a flat surface and keep it covered with a damp towel so that it doesn't dry out.
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30
Place a sheet of phyllo on top of the lasagna.
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31
Brush with melted butter and sprinkle some bread crumbs evenly.
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32
Top with another phyllo sheet, brush with more butter and sprinkle with more bread crumbs.
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33
Repeat with the 2 remaining layers of phyllo.
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34
Make sure the edges are nicely sealed with butter so that they don't curl up during the baking process.
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35
Top the final layer with a mixture of the remaining melted butter, bread crumbs, and Parmesan.
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36
Bake in the preheated oven for 25 to 30 minutes, being careful not to overcook the phyllo.
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37
Remove from oven and let cool slightly before serving.
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38
Cut into squares and serve.
