Pastichio

(Requires refrigeration overnight)

- 7 eggs

- 1 quart of milk

- 1/2 lb. grated kefalotiri cheese

- 1 large package of cream cheese

- 1 stick of butter

- 1 box of ziti

- 1 large can/box of chicken stock

- 2 lbs chopped meat or meatloaf mix

- 1 medium onion

- handful of chopped parsley

- 1 8oz can tomato sauce

- filo (1 lb.)

- Boil ziti in chicken stock with water

- Combine eggs, milk, cheeses and mix in a bowl

- When pasta is cooked drain and toss in butter

- Add pasta into cheese mixture

- Refrigerate pasta overnight

- Brown meat- add onions and parsley and cook until juice from the meat evaporates

- Add tomato sauce and cook for 15 more minutes

- melt butter

- Butter pan and layer sheets of filo - brushing melted butter between each sheet

- Add half of pasta mixture

- Add all meat

- Add last half of pasta mixture

- Top with 8 sheets of filo- brushing melted butter between each sheet and on top

- Bake at 350 degrees for 30 minutes or until filo is brown

- Can be prepared and frozen

Credit: Lia Faraclas