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Pasta Pie (Makaronopita)

Written by Published on Updated on November 18, 2022 in Uncategorized

Hi guys,  I hope you are all well….I am trying to get myself organised again, and as they say trying to get into the groove of things. hahahaha.  I thought I would start off the morning by taking Charlie for a nice long walk with a good friend and her dog. I kept bumping into the poor woman because Charlie is young and he wants to play with her dog who wanted to play too but due to a bit of small I won’t say big knee problem I was worried he might throw her down on the ground.  We had a great walk  laughed and talked and so enjoy her company.  The weather started out foggy but turned into a beautiful day with sun and actually warm.  🙂

I had already decided what I was going to make today so the ingredients where waiting for me on the kitchen counter.  🙂  Unfortunately, I wasn’t able to make my own Tomato sauce like I usually do, because our local supermarket did not have the rest of the ingredients I needed, so I used a store bought Tomato sauce which is just as good.  Pies or Pites are a tradition in Greece, if  not every week at least every other week you would always have some sort of Pita, that being Spinach pie, or Cheese or Meat pie, 🙂 so today I made this fantastic Pasta pie with a variety of vegetables.  The best part about this pie is that you can make this mixture the previous day and leave in the fridge overnight of course without adding the eggs.

I didn’t want to make a pie that contained meat, too much of that in Greece.  Actually, my husband and I went on Souvlaki binge if not every night most nights we had Souvlaki.  I prefer the Souvlaki Skewer where he prefers the Gyro Pitta version with everything in it…:) I have to be honest, not really a fan of Tzatziki, I know I know everyone loves it, well me no like Tzatziki.  I don’t have an issue making it because in a previous post I made it and posted it with the Zucchini pies, I just don’t like it and honestly never did. 🙂  So, now you know no like Tzatziki.  Soooo, on with the recipeeee,  I hope you enjoy it!!

Ingredients:

1 package Pasta 

250 grams Yogurt (if you can find Greek Yogurt it works better)

2 Red bell Peppers (pepper of your chose chopped in cubes)

1 package Phyllo dough

2 Carrots (chopped in cubes)

2 small onions diced

3 medium size eggs

2 Zucchinis (chopped into cubes)

250 grams of cheese (preferably salted)

Tomato sauce (homemade or store bought)

Olive Oil

Salt

Preparation:

 

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In a large frying pan saute the vegetables with Olive Oil.  Saute until the vegetables are soft about 10 minutes on low heat.  Once that is done add salt and set aside to add into the pasta later.

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I used small pasta for this recipe.

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Boil Pasta in salted water.

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In a large bowl add in the Pasta and the Yogurt mix until nicely blended.  Add the cheese, vegetables, and tomato sauce, eggs and mix.

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Oil brush the baking pan and place 5 pieces of Phyllo dough, oil brush the top phyllo dough Continue by placing another 5 pieces of dough and oil brush.

 

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Add in the Pasta mix.

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Continue by placing and folding inwards  the rest of the 5 pieces of Phyllo dough and oil brush.  (You can use as many pieces of dough as you like)

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Oil brush the top piece, and beat 1 egg and brush, so that you can get a crispy taste.  Slant slice with a knife from top to bottom. 

Pre-heat oven at 180 degrees and bake for 1 hr.  🙂

Kali Orexi!!! 🙂

 

 

 

 

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

23 Comments

  1. MoJo
    September 19, 2017 at 12:39 pm  ·  Reply

    Does your husband play dramatic music and clap his hands whenever you reveal your latest creation? I so hope that he does because that looks fantastic!

  2. Megala
    September 19, 2017 at 1:35 pm  ·  Reply

    It looks super delicious !

  3. thethingsiveseenblog
    September 19, 2017 at 2:51 pm  ·  Reply

    Wow, I would never have thought of using Phyllo dough and pasta together. I really to have to try this 🙂

  4. mistimaan
    September 19, 2017 at 5:26 pm  ·  Reply

    Very tasty recipe….loved it 🙂

  5. chefkreso
    September 19, 2017 at 8:47 pm  ·  Reply

    What a great recipe, my family would love it, thanks for sharing 😀

  7. jyo
    September 23, 2017 at 11:37 am  ·  Reply

    Such an awesome recipe✌✌

  8. Karin, theaustriandish
    September 23, 2017 at 8:52 pm  ·  Reply

    Hi Sophie – I just wanted to let you know that I tried this recipe today, and it was delicious. Unfortunately I didn’t get Phyllo dough, so I took Strudel – dough, which is quite similar. Thank you for this recipe!

    • foodzesty
      September 24, 2017 at 6:12 am  ·  Reply

      Hi Karin, Strudel Dough is just as good, I also use Struel dough when I cant find Phyllo dough….Your so welcome and I am very happy you emjoyed this recipe. 🙂

  9. Green Del(h)i
    November 17, 2017 at 7:09 pm  ·  Reply

    Looks so tempting and yum!

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