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Home Dish Spaghetti pie from Messolonghi

Spaghetti pie from Messolonghi

Name: How to cook Spaghetti pie from Messolonghi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Cookpad Greece

Spaghetti pie from Messolonghi

Makaronopita (spaghetti pie), a traditional dish.

Ingredient

Food ration :

10 servings

125 g

(1/4 of the packet) spaghetti No10

Cooking instructions

* Step 1

Break the spaghetti into 4 equal parts (first in half and then once more in half),

* Step 2

Boil them for 10 minutes and then strain them.

* Step 3

Place teh strained spaghetti into the empty pot and add 1 l of cold milk. Set the pot aside without any heat and let it stay until you prepare the dough and roll out the filo sheets for the pie.

* Step 4

Start making the dough. Place the flour and the salt in a bowl and mix.

* Step 5

Make a well in the middle and add the oil.

* Step 6

Then add the water gradually using one hand and mixing the flour and oil with the other until your dough is formed. Knead for 4 minutes until you have a dough that is neιther too firm or too soft.

* Step 7

Shape it into a large ball.

* Step 8

Divide the large ball into three medium-sized ones and one that is slightly larger.

* Step 9

Take one of the smaller balls to roll out your first filo sheet. Use an even broomstick as a rolling pin because the dough doesn't stick to it.

* Step 10

As you roll out the filo sheet dust the dough with a little flour in order to roll out better.

* Step 11

The secret in rolling out a large round and thin filo sheet is to do the followingas you roll out the filo, wrap all of it on the rolling pin

* Step 12

And press with your fingers the end of the filo sheet to make it larger.

* Step 13

Roll out the larger ball into a filo sheet that is slightly thicker than the others and with a diameter of 60 cm. This filo sheet is the bottom of your pie and it should be larger so that it falls out the sides of the baking tray. Roll out the two remaining balls into thin filo sheets of 40 cm diameter.

* Step 14

Place them one on top of the other, they won't stick together until you place them later in the baking tray.

* Step 15

Brush a baking tray of 40 cm diamεter with oil

* Step 16

And line it with the large filo sheet. Preheat the oven for a quarter of an hour to 200°C using the radiant elements.

* Step 17

Now you are ready to finish with the filling. Add the feta cheese to the pot with the milk and the spaghetti

* Step 18

After you first crumble it.

* Step 19

Then beat the eggs whole in a bowl for three minutes (add 1 tsp of salt if your feta cheese isn't salty). Add the beaten eggs to the pot, mix everything together and the filling is ready.

* Step 20

Return to the baking tray and pour in 1/3 of the filling over the large filo sheet. Spread it (the feta cheese and the spaghetti) evenly throughout the baking tray and tip the pot so that 1/3 of the liquids also pours into the baking tray.

* Step 21

Then place one of the smaller filo sheets that you have rolled out over the filling.

* Step 22

Repeat with 1/3 filling and 1/3 liquids then filo sheet and then the remaining filling keeping a little of the remaining liquids to pour over the last filo sheet. Place the last filo sheet that you have rolled out and then pour the little amount of liquids that you have kept as well as plenty of oil over it.

* Step 23

Use a knife to cut the excess filo sheet off the sides of the baking tray.

* Step 24

Place the baking tray at the bottom rack of the oven, turn up the heat to 230°C and bake for 25 minutes until the milk sets.

* Step 25

Take out the pie, poke it almost all way through with a fork and place it in the middle rack of the oven this time for an additional 1 hour at 230°C. If you see that the pie has gotten golden brown sooner than the baking time cover it with some paper so thatthe top doesn't get crispy.