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What You Need:
(To Serve: 30)
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2 pounds lean ground beef
1 cup chopped onions
1 stick (¼ pound) butter, plus 1 stick butter (¼ pound) melted, for brushing phyllo
2 teaspoons salt
¼ teaspoon pepper
½ cup white wine (optional)
2 tablespoons tomato paste
1 cup water
1¼ pounds macaroni
10 sheets phyllo pastry
3 cups grated kefalotiri cheese
12 eggs
1 quart milk
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Translate this recipe:
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| How To Cook: |
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1. Preheat oven to 350°.
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2. Saute ground beef and onions in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste, and water, and simmer until liquid has evaporated, about 40 minutes.
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3. Cook macaroni according to package directions until almost done. Pour into colander; rinse with cold water and drain well. Mix with ½ cup melted butter.
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4. Arrange 5 phyllo sheets, brushed one at time witl1 melted butter, in a 14 by 11-inch baking pan. Place half the macaroni in pan.
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5. Sprinkle with half of grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle with remaining grated cheese over meat and cover with remaining macaroni.
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6. Beat eggs until light and fluffy, and mix with milk. Carefully pour mixture over ingredients in pan. Top with 5 phyllo sheets, each brushed with the remaining melted butter.
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7. Bake for 30 to 40 minutes, or until golden on top and firm when tested with a knife. Let stand for 15 minutes before cutting into squares. (See "How to Work with Phyllo", for cutting method.)
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8. Can be prepared a day ahead of time, baked, cooled, and cut into squares. Reheat before serving.
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NOTE:
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