1 pound ziti or long, hollow pasta tubes (recommended: Buon Italia or Greek macaroni #2*)
1/4 cup extra-virgin olive oil
4 cloves garlic, sliced or chopped
1 large or 2 medium onions, chopped
1 large or 2 medium bundles chard, stemmed and chopped
1 bunch scallions, trimmed and chopped
1/4 cup fresh dill leaves
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
Freshly ground black pepper
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
1 brick Greek feta in water, drained, about 1 cup crumbled feta
1 cup freshly shredded or grated Parmigiano-Reggiano cheese
*Available online or at specialty markets Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in, this is a healthy Greek alternative to Lasagne Bolognese. Here, I use an equally traditional phyllo tart filling and use it to lighten up the end result, though it remains rich yet not heavy - think a well-made spinach or vegetable lasagna.
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