Pastitso Makaronia Me Feta
Submitted by kebab
Pastitsio makaronia me feta: a Greek baked pasta casserole with elbow macaroni, cubed feta, grated cheese, and eggs wrapped in crispy buttered filo pastry. Nutmeg-scented and golden-topped.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minThis Greek casserole is a feta-forward twist on traditional pastitsio. Instead of the usual bechamel and meat sauce layers, this version wraps a rich feta-and-egg macaroni mixture in sheets of buttered filo pastry. The result is a crispy, shattering top and bottom with a creamy, cheesy pasta filling inside.
The filling comes together in one bowl. Cooked elbow macaroni gets tossed with melted butter, beaten eggs, grated cheese, cubed feta, and a hit of nutmeg and white pepper. The eggs bind everything together as it bakes, turning the loose pasta into a sliceable casserole.
The filo sheets go on the bottom and top of the baking pan, each brushed with melted butter. Scoring the top sheets before baking is a smart step. It marks your serving portions and lets steam escape so the filo stays crisp rather than getting soggy from the filling’s moisture.
Let it rest for 10 minutes after baking before cutting. The filling sets as it cools slightly, giving you clean, defined slices.
Pro Tips
- Work quickly with filo dough and keep unused sheets covered with a damp towel so they don’t dry out and crack
- Use a good quality feta; salty, tangy Greek feta works best here since it’s the dominant flavor
- Score only the top 3 to 4 sheets of filo, not all the way through to the filling
- Serve on a warmed platter so the butter in the filo stays glossy
Variations
- Add cooked ground lamb or beef to the macaroni mixture for a more traditional pastitsio approach
- Stir in sauteed spinach for a spanakopita-meets-pastitsio hybrid
- Use penne or ziti instead of elbow macaroni for larger pasta tubes that hold more cheese
Ingredients
Directions
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 9×12×3 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 at 350℉ (180℃). for 30 minutes, or until the surface is crisp.
Remove to a rack for 10 minutes, then cut and serve on a warm platter.
Comments
