Greek Mac N Cheese - cooking recipe

Ingredients

8 ounces large elbow macaroni or 8 ounces other hollow pasta
1 lb spinach
1 tablespoon olive oil
1/2 onion, finely chopped
6 scallions, finely chopped
1/4 teaspoon salt
8 sprigs parsley, chopped (leaves)
6 sprigs dill, chopped
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
4 ounces provolone cheese
4 ounces feta cheese, crumbled

Preparation

Preheat oven to 375\u00b0F.
Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.
Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside.
Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.
Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.
Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.