Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Coarse ground meat
1 Onion -- chopped
6 tb Butter
1/2 lb Tomatoes -- peeled,
- strained -OR-
1 tb Tomato paste -- diluted with:
1 c Water
Salt & pepper -- to taste
1/2 lb Thick macaroni
2 Egg whites
1 c Parmesan cheese -- grated
4 Phyllo pastry sheets
Butter -- melted
Bechamel Sauce:
8 tb Butter
10 tb Flour
4 c Milk -- hot
2 Egg yolks -- lightly beaten
Salt & pepper -- to taste
Brown meat and onion with 3 tb butter, breaking up the meat with a
wooden spoon during the process. Add tomatoes (or paste with water)
and seasoning, and cook over low heat for about 20 minutes, or until
the liquid is absorbed. Meanwhile, cook macaroni as directed; drain.
Brown remaining butter in another pan and pour it over macaroni. Beat
egg whites lightly and add.
Prepare the bechamel, melt the butter and add the flour slowly to it,
blending in well. Add hot milk, stirring it in rapidly with a clean
wooden spoon until the sauce thickens. Remove the sauce from heat;
blend in egg yolks. Pour over macaroni. Sprinkle with cheese.
Butter a round cake pan and spread 2 phyllo sheets into it (let
sheets extend over the pan; do not trim). Brush with melted butter.
Spread half the macaroni on the phyllo, top with the chopped meat;
add the rest of the macaroni, and fold edges of the phyllo up over
it. Use the 2 remaining phyllo sheets for the top: butter each and
trim to fit the pan. Bake in preheated oven at 375°F for about
20 minutes, or until golden brown. Cool; turn out onto a platter.
