Courtesy of PureZing

Serves 6

INGREDIENTS:

1 lb. spinach, washed, stemmed and chopped
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, pressed or finely minced
2 Tablespoons fresh dill, chopped finely
Sea salt and freshly ground pepper
8 ounces egg noodles
4 Tablespoons butter, divided
2 Tablespoons all-purpose flour
1 ½ cups milk
1 cup Greek-style yogurt, room temperature
1 cup Parmesan or Gruyere, freshly grated, divided

DIRECTIONS:

Preheat oven to 375 degrees.

Heat olive oil over medium heat in a skillet and saute onion and garlic till soft. Add the spinach and dill. Cover and simmer 10 minutes. Add sea salt and grinds of pepper. Remove from heat.

Cook noodles per package instructions. Drain and return to pasta pan, tossing with 2 Tablespoons of butter.

In small pan, melt remaining 2 Tablespoons butter over low heat. Add flour and cook 2 minutes, stirring constantly. Slowly stir in milk, then yogurt. Keep stirring and cooking until the sauce is smooth and thick. Add ¾ cup of the cheese and season to taste with sea salt and grinds of pepper. Remove from heat.

In a buttered casserole, layer:
1/3 noodles, then 1/2 spinach, and cover with half the cream sauce.
1/3 noodles, last of spinach and last of cream sauce.
Top with remaining noodles and sprinkle with remaining ¼ cup cheese.
Bake 45 minutes, uncovered, till lightly browned.