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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. PATTYPAN: | 3. Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside. | 4. BECHAMEL: | 5. Heat butter over medium heat, stir in flour until smooth and just slightly browned. | 6. Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat. | 7. In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir. | 8. PUT TOGETHER: | 9. Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill. | 10. Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate. | 11. Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pattypan squash	6 -8			0.0	0.0	0.0	0.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
kosher salt	1/8	teaspoon		0.0	0.0	0.0	0.0
pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
parmesan cheese	1/4	cup	shredded	74.0	8.0	8.0	1.0
egg	1		beaten	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.