|1||lb||Macaroni; cooked & drained|
|8||tb||Butter or margarine; melted|
|3||Eggs; lightly beaten|
|1 1/2||c||Feta cheese, cubed|
|12||Sheets commercial filo cut to fit pan, covered to avoid dr|
In a large bowl, combine the macaroni, one-third of the melted butter, the eggs, grated cheese, and feta. Season with salt, white pepper, and nutmeg and mix with a wooden spoon. In a buttered 9 x 12 x 3-inch baking pan, spread the macaroni-cheese mixture over the filo and cover with the 6 remaining sheets of filo, brushing butter between each and on the surface. Using the tip of a sharp knife, score the top 3 to 4 sheets to indicate 12 servings. Bake in a moderate oven (350 F) for 30 minutes, or until the surface is crisp. Remove to a rack for 10 minutes, then cut and serve on a warm platter.
Source: The Food of Greece - by Vilma Liacouras Chantiles ISBN:0-517-27888-X
Typed for you by Karen Mintzias