Greek cuisine · Dough, Pasta & Rice

Makaronopita

Pasta pie made from cooked macaroni with feta and egg, baked golden brown under a phyllo blanket.

Ingredients · for 6 servings

• 300 g macaroni
• 250 g feta
• 4 eggs
• 300 ml milk
• 6 sheets phyllo dough
• 60 g butter
• 4 tbsp olive oil
• 1/2 bunch parsley
• 1/2 tsp nutmeg
• Salt, pepper

Instructions

1. Cook the macaroni in salted water 2 min. less than the package instructions, drain, rinse briefly in cold water and mix with the melted butter so it doesn't stick together.
2. Whisk the eggs with the milk, nutmeg, pepper and a little salt and stir in the chopped parsley.
3. Roughly crumble the feta, mix two thirds of it with the pasta and pour the egg-milk mixture over everything.
4. Grease a 28 cm dish with olive oil, layer in three phyllo sheets individually, brushing each thinly with oil, letting the edges overhang.
5. Fill in the pasta mixture, sprinkle the remaining feta over it, cover with the three remaining oiled phyllo sheets, roll in the edges and score the top into squares.
6. Bake at 180°C top/bottom heat for 40–45 min., until the top is crisply browned and the filling has set, then let rest for 15 min. and serve in pieces.