Chicken and Spinach Bake with Béchamel Sauce (Beşamel Soslu Tavuklu Ispanak)

Wash the spinach thoroughly, drain well, and tear into medium-sized pieces. Toss with a little salt, black pepper, and 2 tbsp olive oil.

Clean and wash the chicken.

Place the chicken in a pressure cooker, add 2 cups of water, 1 onion, and salt, then cook over medium-high heat. Cook until the steam indicator rises, then lower the heat and cook for another 5 minutes before turning off the heat.

Once the steam is released, open the lid, remove the chicken from the broth, and place it on a plate to cool. Once cooled, shred it by hand into not-too-small pieces.

Meanwhile, arrange the prepared spinach in a baking dish, then layer the shredded chicken on top.

For the béchamel sauce, toast 2 tbsp flour and 1/2 small cup olive oil in a separate pan. Once the flour turns golden, gradually add the milk while stirring constantly. If you'd like a thinner consistency, you can add some of the chicken broth. Note: You can also make the béchamel sauce using only chicken broth instead of milk.

Once the béchamel sauce reaches the desired consistency, add a little salt and black pepper and stir. Remove from the heat and pour evenly over the spinach and chicken.

Place the baking dish in a 200°C (390°F) oven and bake for 20 minutes. In the last 5 minutes, remove it from the oven and sprinkle the grated kashar cheese evenly on top. Turn off the oven but leave the dish inside for another 10 minutes to finish cooking in the residual heat. Then serve.