Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spaghetti pie from messolonghi. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Spaghetti pie from Messolonghi is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spaghetti pie from Messolonghi is something that I’ve loved my entire life. They are fine and they look fantastic.
Spaghetti pie from Messolonghi Cookpad Greece Greece. Makaronopita (spaghetti pie), a traditional dish. Spread cottage cheese onto bottom; top with beef mixture. In a large bowl, toss spaghetti with eggs, ¼ cup Parmesan, and Italian seasoning.
To begin with this recipe, we must first prepare a few ingredients. You can cook spaghetti pie from messolonghi using 9 ingredients and 27 steps. Here is how you can achieve that.
The ingredients needed to make Spaghetti pie from Messolonghi:
- Make ready 125 g (1/4 of the packet) spaghetti No10
- Make ready 6 eggs
- Prepare 1 l milk
- Make ready 400 g feta cheese
- Make ready Ingredients for the dough
- Prepare 4 1/2 cups all purpose flour
- Make ready 1 1/2 cup water
- Make ready 3/4 cup oil
- Get 1/2 tbsp salt
Make sure to use Vermicelli if you have it on hand; the pasta's thickness will allow for a crispy texture that serves as the pie's crust. Add the cooked spaghetti, beef and onions and toss to evenly. Grease a casserole dish with olive oil. Of all my pasta recipes, I think spaghetti pie might just win top marks for fun and taste.
Instructions to make Spaghetti pie from Messolonghi:
- Break the spaghetti into 4 equal parts (first in half and then once more in half),
- Boil them for 10 minutes and then strain them.
- 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.
- Start making the dough. Place the flour and the salt in a bowl and mix.
- Make a well in the middle and add the oil.
- 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.
- Shape it into a large ball.
- Divide the large ball into three medium-sized ones and one that is slightly larger.
- 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.
- As you roll out the filo sheet dust the dough with a little flour in order to roll out better.
- 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
- And press with your fingers the end of the filo sheet to make it larger.
- 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.
- Place them one on top of the other, they won't stick together until you place them later in the baking tray.
- Brush a baking tray of 40 cm diamεter with oil
- And line it with the large filo sheet. Preheat the oven for a quarter of an hour to 200°C using the radiant elements.
- Now you are ready to finish with the filling. Add the feta cheese to the pot with the milk and the spaghetti
- After you first crumble it.
- 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.
- 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.
- Then place one of the smaller filo sheets that you have rolled out over the filling.
- 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.
- Use a knife to cut the excess filo sheet off the sides of the baking tray.
- 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.
- 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.
- Remove from the oven, let it cool and serve.
- You can serve the pieces upside down for a better visual result.
Grease a casserole dish with olive oil. Of all my pasta recipes, I think spaghetti pie might just win top marks for fun and taste. I've got lots of spaghetti recipes, but the layers of pasta crust, cheese, meat sauce, and more cheese are served like something straight from pie heaven. The buttery, garlicky crust sets the whole thing up, and the creamy cheese layer in the middle pairs beautifully with the meat sauce on top. Remove from the oven and run a knife around the inside of the pan.
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