Greek-Style Macaroni Pie
Yield
4 servingsPrep
25 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 175 | grams |
pasta, elbow macaroni
|
|
| 4 | tablespoons |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | ounces |
soy sauce, dark
mince, optional |
|
| 4 | each |
tomatoes
chopped |
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | teaspoon |
mint leaves
dried |
*
|
| 1 | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 125 | grams |
feta cheese
crumbled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 50 | grams |
butter
or margarine |
|
| 50 | grams |
cornstarch
|
|
| 6 | deciliters |
milk
|
*
|
| 175 | grams |
feta cheese
|
|
| 2 | large |
eggs
beaten |
|
| 225 | grams |
greek yogurt
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 175 | grams |
pasta, elbow macaroni
|
|
| 6E+1 | ml |
olive oil
|
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 57.8 | ml/g |
soy sauce, dark
mince, optional |
|
| 4 | each |
tomatoes
chopped |
|
| 1E+1 | ml |
oregano
dried |
|
| 5 | ml |
mint leaves
dried |
*
|
| 5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 125 | grams |
feta cheese
crumbled |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Topping | |||
| 5E+1 | grams |
butter
or margarine |
|
| 5E+1 | grams |
cornstarch
|
|
| 6 | deciliters |
milk
|
*
|
| 175 | grams |
feta cheese
|
|
| 2 | large |
eggs
beaten |
|
| 225 | grams |
greek yogurt
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook the macaroni according to the package instructions.
Drain and set aside.
Heat the oil in a frying pan and fry the onion and garlic until soft.
Stir in the soya mince or Quorn (if using) and tomatoes, and fry for 2 to 3 minutes.
Add the spices and herbs, and fry for a further minute.
Remove from the heat and stir in the cheese and macaroni.
Season to taste and transfer to a large square ovenproof dish.
Preheat the oven to 400℉ (200℃).
To make the topping, melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually add the milk, stirring contantly until the sauce begins to thicken.
Remove from heat and stir in the cheese.
Quickly add the beaten eggs and yogurt, mix thoroughtly, season, then pour over the macaroni mixture.
Bake for 30 minute, then allow to cool for a few minutes.
Cut into squares and serve with a green salad.
