Pastitso Makaronia Me Feta
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, elbow macaroni
cooked, drained |
|
| 8 | tablespoons |
butter
or margarine, melted |
|
| 3 | large |
eggs
lightly beaten |
|
| ½ | cup |
cheese
grated |
|
| 1 ½ | cups |
feta cheese
cubed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 1 | teaspoon |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, elbow macaroni
cooked, drained |
|
| 1.2E+2 | ml |
butter
or margarine, melted |
|
| 3 | large |
eggs
lightly beaten |
|
| 118 | ml |
cheese
grated |
|
| 355 | ml |
feta cheese
cubed |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| 5 | ml |
nutmeg
grated |
|
Directions
In a large bowl, combine the macaroni, one-third of the melted butter, the eggs, grated cheese, and feta.
Season with salt, white pepper, and nutmeg and mix with a wooden spoon.
In a buttered 9x12x3 inch baking pan, spread the macaroni-cheese mixture over the filo and cover with the 6 remaining sheets of filo, brushing butter between each and on the surface.
Using the tip of a sharp knife, score the top 3 to 4 sheets to indicate 12 servings.
Bake in a moderate oven at 350℉ (180℃). for 30 minutes, or until the surface is crisp.
Remove to a rack for 10 minutes, then cut and serve on a warm platter.
