Title: Pastichio (Noodle Pie)
Categories: Pasta Cheese Jewish Greek Israel
Yield: 1 Servings

		;water
1	lb	1/4-in wide dry egg noodles
1 1/2	lb	Farmer cheese, at room temp
1/2	lb	Cream cheese, at room temp
4		Eggs
1/4	ts	;salt
2	tb	Butter or margarine
1	c	Milk

1. Bring a large pot of water to a boil & cook the noodles over moderate heat for 15 mins, or according to the box directions. Drain, rinse under cold water, & drain well.

2. Mix the 2 cheeses. Beat 3 of the eggs & the salt together. Combine the cheese mixture & the beaten eggs. Butter a heatproof glass or metal baking dish, abt 11x7-inches, w/1 tablespoon of the butter or margarine. Put half of the noodles on the bottom, spread the cheese/egg mixture over this, & cover w/balance of the noodles. Cut the remaining butter or margarine into small cubes & scatter the cubes over the noodles. Bake in a preheated 350 F oven until light brown on top, abt 20 mins. Remove from the oven.

3. Beat the remaining egg & the milk together & pour it over the noodles. Return the dish to the oven & bake for 15 mins more or until it is golden brown. Cut the pie into generous squares.

Serve warm. Serves 6 to 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY

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