Pasta pie - Cyprus Recipe Community

Pasta pie

  • 1 h 25 min
  • 6 portions
  • Easy
  • 0
  • Rating 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
  • DeviceTM6

Recipe from chef Savvas Mappouras.

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PREPARATION
Preparation
Step 1
Preheat oven to 150 C. Butter well an oven proof dish (35 x 23 cm) and set aside.
Step 2
Place 100 g parmesan cheese cut into cubes and 150 mozzarella cheese cut into cubes into mixing bowl and grate 3 sec/speed 7. Transfer to a bowl and set aside.
  • 3 s
  • 7
Vegetable saute
Step 1
Place 100 g onion cut into quarters, 150 g carrots cut into pieces, 150 g aubergines cut into pieces, 150 g red and yellow bell pepper cut into pieces and 40 g olive oil into mixing bowl and chop 5 sec/speed 5.
  • 5 s
  • 5
Step 2
Scrape down mixing bowl with spatula and saute 7 min/120 C/reverse/speed 1. Transfer to a large bowl and set aside.
  • 7 m
  • 120 o C
  •  
  • 1
Pasta
Step 1
Place 1200 g water, 10 g salt and 15 g olive oil into mixing bowl and set Kettle/100 C. (around 12 min)
  • 12 m
  • 100 o C
  • 1
Step 2
Add 300 g pastitsio pasta through measuring cup opening and cook, without measuring cup, 10 mmin/100 C/reverse/speed 1. Strain through Varoma dish and add pasta to the bowl with sauteed vegetables you set aside. Mix with spatula and set aside.
  • 10 m
  • 100 o C
  •  
  • 1
Cream
Step 1
Place 4 eggs, 250 g strained yoghurt, 400 g fresh cream, 1/4 tsp ground nutmeg, 1/4 tsp ground pepper, 1/2 tsp ground cinnamon, 1 pinch salt and the ground cheeses you set aside into mixing bowl and mix 1 min/speed 3.5. Meanwhile, continue with the assembly.
  • 1 m
  • 3.5
Assembly and baking
Step 1
Place one piece of phyllo pastry on the oven dish you have prepared so it covers the base while the rest of it extends over the right hand bottom corner. Butter lightly with a pastry brush and cover with a second piece of phyllo pastry making sure this time the excess extends over the top left hand corner. Now both pieces extend over all the sides of the dish. Repeat the process with another 3 phyllo pastry pieces, buttering them lightly as you go along.
Step 2
Transfer half the quantity of the grated cheeses and all the pasta with sauteed vegatables into the dish with the phyllo pastry and spread evenly. Cover with the cream from the mixing bowl and top with the remaining half quantity of grated cheeses. Close the excess phyllo pastry over the cream, enveloping the whole surface and butter the phyllo pastry on top lightly. Cover with a final piece of phyllo pastry (folded in half) and tidy up the edges.
Step 3
With a sharp knife, cut into 12 pieces and bake for 40 minutes (150 C).
Step 4
Let cool down for 15-20 minutes before cutting through in 12 pieces again to serve.
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