Country-style macaroni pie

Country-style macaroni pie

Horiátiki makaronópita

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Photographer
Chris Chen

Who doesn’t love Mac’n’Cheese? Well, this is the Greek version!

Ingredients

Quantity Ingredient
8 sheets thick filo pastry, (see Lyndey’s note)
1/4 cup extra-virgin olive oil

Macaroni and cheese filling

Quantity Ingredient
250g macaroni, cooked
300g ricotta, crumbled
100g feta, crumbled
100g haloumi, grated
1 tablespoon thyme leaves
1/4 cup roughly chopped flat-leaf parsley
1/4 cup pitted black olives, roughly chopped
2 eggs, lightly beaten
1 cup cream
2 tablespoon milk

Herb and haloumi crumb

Quantity Ingredient
60g butter
2 garlic cloves, crushed
1 1/2 cups fresh breadcrumbs
1 tablespoon thyme leaves
100g haloumi, grated

Method

  1. Remove the filo from the refrigerator 30 minutes before starting the recipe.
  2. To make the filling, combine the macaroni, ricotta, feta, haloumi, thyme, parsley, olives, eggs, cream and milk. Season well with salt and freshly ground black pepper. Set aside.
  3. To make the crumb, melt the butter in a small frying pan over a medium heat and add the garlic and breadcrumbs. Cook, stirring often, until the crumbs are golden. Cool slightly, then stir in the thyme and haloumi.
  4. Preheat the oven to 200°C (180°C fan-forced). Lightly grease the base and side of a 6 cm deep, 21 cm springform tin.
  5. Place one sheet of pastry onto the workbench, brush with a little of the oil, and sprinkle with one-fifth of the crumb, then top with a second sheet of filo. Make a further three filo ‘sandwiches’ – you will end up with one-fifth of the crumbs left over.
  6. Take three of the double sheets of filo and place them over the base and evenly around the side of the tin, arranging them so there are no gaps around the side. Place the filling over the base of the pastry, bring the sides of the filo up, and place the fourth double sheet over the top. Crunch the edges of the filo to seal. Brush the pie with a little oil and sprinkle the remaining crumbs over the top.
  7. Bake for 40–45 minutes, or until the top of the pie is golden and crisp.

Lyndey’s note

  • Thick filo pastry is about 70 per cent thicker than regular filo and the increased sturdiness makes it ideal for larger wraps and pies. It’s available chilled (not frozen) from some large delicatessens. To substitute regular filo, use 12 sheets in place of eight. Make four stacks of three, distributing the crumb among all.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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