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Pastitso Makaronia Me Feta

casseroles, ethnic, phyllo

1 lb macaroni; cooked & drained
8 tablespoon butter or margarine; melted
3 eggs; lightly beaten
1/2 cup grated cheese
1 1/2 cup feta cheese, cubed salt white peppe; r
1 teaspoon 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. From: Earl Shelsby Date: 12 Mar 94

Yield: 1 servings

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