Yield: 8 servings

Prep Time: 35 minutes

Level: Medium

Ingredients:

2 tablespoons Tnuva butter, melted
3-4 medium sweet potatoes, sliced thinly
3 slices Tnuva Edam Cheese, cut into small pieces
28-ounce packages frozen spinach, thawed
1/2 teaspoon salt
Dash nutmeg

Bechamel sauce:
2 ounces Tnuva butter
3 tablespoons flour
1 ¾ cups milk
¼ teaspoon freshly ground pepper
Dash nutmeg
3.5 ounces Tnuva Crumbled Sheep Feta
5 slices Tnuva Edam Cheese, cut into small pieces
1 egg, beaten

Instructions:

1. Preheat the oven to 350 ⁰F. Grease a 9” x 13” pan with the melted butter.
2. Prepare the Bechamel sauce: melt the butter in a medium-sized saucepan, then add the flour and stir with a wooden spoon for about 2 minutes. Add the milk and whisk for 3-4 minutes, until thickened. Season with pepper and nutmeg and remove from heat. Add the cheeses and mix well until smooth. Add the egg and mix well. Let cool.
2. Thaw the spinach and drain. Season with salt and nutmeg.
3. Arrange the sweet potato slices on the bottom of the pan. Spread 1/3 of the Bechamel sauce on top and then 1/3 of the spinach. Repeat the process two more times, ending with the Bechamel sauce. Sprinkle the Edam cheese on top.
5. Cover with silver foil and bake for 50-60 minutes, until the sweet potato is soft (test with a fork). Remove the silver foil and continue baking until the top is nicely browned. Serve hot.