Pastitsio Makaronia Me FetaPasticio

Pastitsio Makaronia Me Feta

A long time ago (35 yrs.), a woman gave me a copy of this recipe. I recall making it and it was very good.

Fast forward... 35 yrs. later, I found the said recipe in my recipe box... Oh My, I had been looking for it for over 25 years.

I recently made it, and it was as yummie as I remembered. Will definitely make again. You can probably tell it's a Greek dish. Aside from Italian food, the Greeks really know good food :)

It's elbow macaroni with a feta mix sandwiched between phyllo sheets. You can serve it as an appetizer or as a meal. We serve it as a meal with some tzatziki.

Ingredients
1 lb elbow macaroni – cooked and drained
8 tbsp. butter – melted (or more)
3 eggs – lightly beaten
1/2 cup grated cheese (I used sharp Cheddar)
1 1/2 cup Feta cheese – cubed (I crumbled it)
Salt, pepper
1 tsp. nutmeg – fresh or not (important to taste)
12 sheets filo – cut to fit pan

1. Mixing ingredients together...
In a large bowl, combine the cooked macaroni, one-third of the melted butter, the eggs, grated cheese, and feta. Season with salt, pepper, and nutmeg. Mix with a wooden spoon.

2. Laying filo in pan...
In a buttered 9x 12 x 3-inch baking pan, spread 6 sheets of filo brushing butter between each sheet.

3. Putting macaroni filling in...
Spread the macaroni-cheese mixture over the filo sheets and cover with remainder 6 sheets of filo, again brushing melted butter between each, and on the surface.

4. Oven ready...
Using the tip of a sharp knife, score the top 3 to 4 sheets to indicate 12 servings.

Bake in a moderate oven (350 F) for 30 min. or until the surface is brownish and crisp. I left it for another 20 minutes.

Just as good the next day reheated in oven or toaster oven.

Compliments to Chef Aline!