 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
|
This is great served with Baked Chicken Kapama or any Greek lamb entree.Pasta and three cheeses combine in a phyllo-topprd casserole.From a February 1984 issue of Bin Appetit that featured A Feast of Heritage Dishes-Greek Dinner for 12. Ingredients:
2 cups butter, melted (4 sticks) |
1 lb elbow macaroni |
1 cup romano cheese, grated |
1 cup mizithra cheese |
1 cup feta cheese, crumbled |
6 eggs, beaten to blend |
2 cups milk |
fresh ground white pepper |
8 phyllo pastry sheets |
Directions:
1. Preheat oven to 350 degrees.
2. Brush 9x13-inch baking dish with some of melted butter.
3. Cook macaroni in large pot of boiling salted water until tender;drain well.
4. Mix with half of remaining melted butter in a large bowl.
5. Toss with cheeses.
6. Blend in eggs,milk and pepper.
7. Spoon into prepared dish.
8. (Can be prepared 1 day ahead to this point, covered and refrigerated.If refrigerated, bring to room temperature before continuing.).
9. Cover dish with phyllo, brushing each sheet with some of remaining butter.
10. Score top 3 sheets with tip of sharp knife.
11. Bake 15 minutes.
12. Reduce oven to 300 degrees and bake 35 minutes.
13. Let stand 15 minutes.
14. Cut into squares and serve.
|
|