Pastitio

Pasta dishes are just always delicious!

Make the macaroni “al dente” in salted water, drain and mix with 100 g butter. Mix the eggs, add the feta cheese, cinnamon and nutmeg (freshly grated) and mix everything with the macaroni.

Steam the onions and the spring onions in the remaining butter. Add the minced meat, let it brown slightly and extinguish with wine.

Peel the tomatoes and remove the seeds, chop them and add to the meat. Add salt, mint, parsley, pepper and 1 cup of water. Simmer on low heat for 20 min.

Dust a buttered dish with breadcrumbs, put half of the macaroni and sprinkle with half of the parmesan cheese. Form the minced meat over it and layer the remaining macaroni on top.

For topping, mix cornstarch in a little bit of cold milk. Heat the remaining milk and pour in the dissolved cornstarch, stirring gently. Bring to a boil, stirring continuously, remove the saucepan from the heat, mix in the eggs and stir in together with the butter. Season with salt and stir well again. Pour this cream over the macaroni and sprinkle with the remaining parmesan cheese. Bake the pastitio in the stove at medium heat for 1 hour.

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