Macaroni and Fetta Pie

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Macaroni and Fetta Pie

 

Recipe By :

 

Serving Size : 8 Preparation Time :0:00

 

Categories : 101 Weekly Recipe Group 101Weekly

 

Nuked by Karen Jason & Jessica

 

Amount Measure Ingredient -- Preparation Method

 

-------- ------------ --------------------------------

 

4 sheets filo pastry

 

FILLING

 

375 g tubular macaroni -- cooked and drained

 

500 g greek sheep's milk or other fetta cheese

 

8 eggs lightly beaten

 

2 ½ cups (625ml) milk

 

150 ml single (light) cream

 

salt to taste

 

100 g butter softened to room temperature and

 

cut into cubes

 

In a bowl, mixed the cooked macaroni, fetta, eggs, milk, cream and salt

(remember that fetta is quite salty)

 

Preheat the oven to 190C. Oil a 26cm springform pan. Line the prepared pan with

two filo sheets. Pour the filling in, and spread around the pan, reserving ½ cup

of the mixture. Dot half the butter pieces over the filling, cover with the two

remaining filo sheets.

 

Gather and pinch together the edges of the top and bottom sheets of filo. Pour

the reserved filling over the the top and dot with the remaining butter.

 

Bake in the oven for 45 minutes until puffed and golden in colour. When it has

cooled slightly carefully remove pie from pan. Serve hot or cold.

 

Source:

 

" Source:

 

Sunday Life

 

Australian Sunday Newspaper Magazine

 

2001 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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