🇬🇷 Macaroni Cheese Pie

In our house, this Macaroni Cheese Pie (Makaranopita in Greek), is affectionately known as “Spaghetti Cake” — a name my husband has used since childhood when his mum used to make it. I think it’s so sweet, and it reminds me of my own childhood favourite — my mum’s vegetable soup, which I used to call “Fruit Soup.”

My mother-in-law first learned this recipe from another lady while waiting for her turn at the hairdresser’s in Richmond. Back then, hairdressers often worked from home, and their lounge rooms doubled as waiting areas. That’s where recipes were swapped, friendships were made, and cooking tips passed from one woman to another. It was, as I like to think of it, the original internet —  there were conversations and shared food wisdom.

Once you have cut your pieces into squares, you can slice them or cut them into smaller pieces for little hands to handle.

Ingredients
For the Pasta
500 g Misko Penne Pasta or Misko No. 2 for pastitsio
Salt and pepper
30 g butter, melted
For the Filling
70 g feta cheese, finely crumbled (in a food processor)
250 g kefalograviera cheese (also known as saganaki cheese), finely grated
4 large eggs
Salt and pepper, to taste
1 ½ cups (375 ml) fresh milk
200 g Greek strained yoghurt

For the Pastry
1 packet filo pastry (follow the packet instructions for thawing)
2 medium eggs or 1 large egg
2 tbsp olive oil
2 tbsp milk
 
Method
Cook the Pasta
Boil the pasta in salted water until just tender. Drain and mix through the melted butter. Set aside to cool.

Make the Filling
In a large bowl, whisk the eggs, then add the milk and yoghurt. Season with salt and pepper. Stir in the cheeses and combine well. Fold into the cooled pasta and mix thoroughly.

Prepare the Filo Baste
In a small bowl, whisk together the eggs, olive oil, and milk. This mixture will be used to brush between the filo layers.

Assemble the Pie
Grease a 23 x 35 cm baking tray.
Lay 3 sheets of filo, brushing each sheet with the baste and alternating directions.
Pour in half the pasta filling.
Add one more filo sheet, baste it, and spread over the remaining filling.
Finish with the last 3 filo sheets, brushing each and tucking the edges neatly around the sides.
Brush the top generously with the remaining baste.

Bake
Bake at 180°C (fan 160°C) until golden and set, about 45–50 minutes.

Thank you for shopping at Fresh Connection Brighton.