"The belly rules the mind."--Spanish Proverb

Eula's Macaroni Pita Recipe

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This recipe for Eula's Macaroni Pita, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


1 lb Greek Macaroni (or large elbow macaroni)
6 Jumbo eggs
1 package Feta
1 carton cottage cheese or Ricotta
1/4 lb butter
Whole Milk or Half & Half
8 sheets filo

Brush bottom and sides of baking pan with melted butter.
Cut filo sheets to fit the pan.
Lay out 1 cut sheet of filo on the bottom of the pan;
lay 3 more sheets, brushing each lightly with butter.
Bake these until light brown and crispy. This prevents a soggy bottom layer.
Cook the macaroni until al dente; toss with 1/2 to 2/3 of the 1/4 lb butter stick.
Add cheese
Beat eggs until fluffy; fold into macaroni/cheese mixture
Add just enough milk or half & half to cover the macaroni
Sprinkle top lightly with freshly grated nutmeg
Fill prepared baking pan up to 1/2 inch of the top - Very Important - Do Not Fill To the Brim.

Top with the remaining 4 filo sheets; brushing each lightly with butter.
Brush the corners of the top filo with milk to keep it from turning up during baking.

Bake at 375o 35 minutes.

Notes: The long macaroni works the best
If you use Half & Half, use less butter
After 35 minutes check to see if the custard has set; if not and the filo has
browned, cover the filo with aluminum foil and bake an additional 10 minutes.




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