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LOCATION: Recipes >> Greek >> Pastitsio 04

Print this Recipe    Pastitsio 04

Yield: 24 servings

1 1/2 lb ziti thick, uncut macaroni
2 c grated cheeses
6 tb melted butter
7 eggs
6 c saltsa kima
6 c medium saltsa aspri
1 ts ground cinnamon
1/2 ts grated nutmeg
1 c bread crumbs

Butter an 11" x 15" x 3" baking pan, and in it layer half the
macaroni mixture. Separate 2 of the eggs and combine the 2 egg
whites plus 1 more whole egg with the Saltsa Kima. Spread it evenly
over the macaroni in the pan and cover with the remaining macaroni.
Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
spices. Pour over the macaroni, spreading it into the corners with
a spatula. Sprinkle the top lightly with the remaining cheese and
the bread crumbs. Bake in a 350 degree for 45 minutes or until a
golden crust develops and the sauce bubbles. Remove from the oven
and allow to stand for 15 minutes before cutting into squares.
Serve on a warm platter. Note: Try this once using 1 1/2 pounds of
ziti for an elegant pastitsio. A very rich recipe; you can safely
reduce the meat sauce and Saltsa Aspri by one cup, if desired.

Note: Grated cheeses can be any combination of mizithra, kefalotyri
(hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
salted water until almost tender. Drain thoroughly. In a large
bowl, combine the macaroni, 1 1/2 cups of the grated cheeses, the
butter, and 4 of the eggs, lightly beaten.


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