Garlic Spinach Bechemel Sauce with Parmesan and Feta Cheese over Noodles

I just made up my own recipe! Its Garlic Spinach Bechamel Sauce with Parmesan and Feta Cheese over Noodles. Here's how I did it:
-1 lb any type of noodle (fettuccine, rigatoni, macaroni, whatever)
-1 4 oz package of crumbled feta cheese
-1/2 a cup of parmesan cheese
-1/2 lb of fresh spinach (or a package of frozen spinach would be just fine too)
-3 cups of half and half
-3 green onions, sliced
-2 cloves of garlic, chopped
-3 tablespoons of butter
-3 tablespoons of flour
-2 tablespoons of olive oil
-2 tablespoons of fresh parsley, chopped
- salt
- pepper
- garlic salt

Bring a pot of water to a boil. Heavily salt water, stir in noodles. Cook until tender. While noodles cook, put 1 tablespoon of olive oil and spinach into pan. Cook until wilted on medium heat, take out of pan and chop. Put spinach into a paper towel or tea towel and wring out the excess liquid (if using frozen spinach, thaw and wring out excess liquid). Set aside. In the same pan, put 1 more tablespoon of olive oil and saute garlic and green onions on medium heat for about 2 minutes. Set aside. For the bechamel sauce, melt butter into a pot. Whisk in the flour and cook on medium heat for 1 minute. Then slowly whisk in half and half. Cook until thick enough to coat the back of a spoon. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of garlic salt, and parmesan cheese. Whisk until smooth. Taste sauce and adjust seasoning as necessary. Stir in noodles, garlic, green onions, and spinach. Stir in feta cheese (wait until the end so feta cheese doesn't melt into the sauce, you will want there to be chunks of feta). Garnish with parsley.
Serves 6
Would be great with chicken added to it!
Cory even liked it, and believe me, he tells me when he doesn't, lol.

Pictures coming soon!