Crispy Phyllo Pasta Pie with Greek Oven Macaroni & Papathanasiou Graviera
Ingredients:
•500 g Greek oven macaroni (No 2 pasta for pastitsio / baked pasta)
• 6 sheets phyllo pastry
• 200–220 g Papathanasiou Graviera, coarsely grated
• 4 eggs
• 120 ml milk
• 4–5 tbsp olive oil
• Salt and freshly ground black pepper
• A pinch of nutmeg (optional)<br>
For serving:
• Cherry tomatoes
• Green salad (rocket or baby leaves)
• Extra grated Papathanasiou Graviera
• 6 sheets phyllo pastry
• 200–220 g Papathanasiou Graviera, coarsely grated
• 4 eggs
• 120 ml milk
• 4–5 tbsp olive oil
• Salt and freshly ground black pepper
• A pinch of nutmeg (optional)<br>
For serving:
• Cherry tomatoes
• Green salad (rocket or baby leaves)
• Extra grated Papathanasiou Graviera
Method:
1. Cook the Greek oven macaroni in well-salted water until al dente. Drain them very well.
2. In a large bowl, whisk the eggs with the milk, olive oil, salt, pepper, and nutmeg if using.
3. Add the warm pasta and mix well. Fold in the Papathanasiou Graviera.
4. Lightly oil a round baking pan.
5. Lay 3 sheets of phyllo on the base, brushing each one evenly with olive oil.
6. Spread the pasta mixture evenly over the phyllo layers.
7. Cover with the remaining 3 sheets of phyllo, brushing each sheet evenly with olive oil to ensure a uniform, crispy anish.
8. Tuck in the edges neatly and score the top lightly.
9. Bake in a preheated oven at 180°C for 40–45 minutes, until deeply golden and crisp.
10. Let rest for 10 minutes before slicing.
