Ingredients for Meatless Pastitsio
- Butter
- Elbow Macaroni
- Romano Cheese
- Mizithra Cheese
- Feta Cheese
- 3 large eggs
- 1 cup milk
- Fresh Ground White Pepper
- Phyllo Pastry Sheets
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How to Make Meatless Pastitsio
- Preheat oven to 350°F (175°C).
- Lightly brush a 9x13 inch baking dish with 2 tablespoons of melted butter.
- Cook 1 pound elbow macaroni in a large pot of boiling salted water until al dente. Drain well and set aside.
- In a large bowl, toss the cooked macaroni with 4 tablespoons of melted butter.
- Add 2 cups shredded Gruyere cheese, 1 1/2 cups shredded Parmesan cheese, and 1 cup crumbled feta cheese. Stir to combine.
- Whisk together 3 large eggs, 1 cup milk, and 1/2 teaspoon black pepper. Gently fold into the macaroni and cheese mixture.
- Spoon the macaroni mixture into the prepared baking dish.
- Cover the dish with 10-12 sheets of phyllo dough, brushing each sheet with 1 tablespoon of melted butter. Score the top 3 sheets of phyllo with a knife to allow steam to escape.
- Bake for 15 minutes at 350°F (175°C).
- Reduce oven temperature to 300°F (150°C) and bake for an additional 35 minutes, or until the phyllo is golden brown and the filling is bubbly.
- Let the Pastitsio stand for 15 minutes before cutting into squares and serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
6g
Fat
122g
Carbs
12g
