| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Greek | Greek, Casseroles, Pasta | 12 | Servings |
INGREDIENTS
| Karen Mintzias | ||
| 1 | lb | Macaroni; cooked & drained |
| 8 | tb | Butter or margarine; melted |
| 3 | Eggs; lightly beaten | |
| 1/2 | c | Grated cheese |
| 1 1/2 | c | Feta cheese, cubed |
| Salt | ||
| White pepper | ||
| 1 | ts | Nutmeg, grated |
| 12 | Sheets commercial filo cut to fit pan, covered to avoid drying |
INSTRUCTIONS
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 9 x 12 x 3-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 (350 F) for 30 minutes, or until the surface is crisp. Remove to a rack for 10 minutes, then cut and serve on a warm platter. Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:0-517-27888-X Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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