(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