Karen Mintzias
1 lb Macaroni, cooked & drained
8 tbsp Butter or margarine, melted
3 Eggs, lightly beaten
1/2 cup Grated cheese
1 1/2 cup Feta cheese, cubed
Salt
White pepper
1 tsp Nutmeg, grated
12 Sheets commercial filo cut to fit pan, covered to avoid drying
|
|
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
|
|
