Makaronopita is the name of the Greek pasta pie as makaronia means pasta and pita means pie. There are many variations to the recipe depending on the part of Greece it comes from. As a result, you can find some with phyllo dough and others without it. This authentic makaronopita recipe without phyllo.
Whenever you have leftover pasta you can always use them to make this makaronopita. So, apart from the spaghetti, you would need the following ingredients: Greek olive oil, eggs, fresh cream, pepper, manouri, feta, kefalograviera, and nutmeg. Manouri is a delicious traditional Greek cheese that is a bit firmer than fresh Ricotta. This cheese is made with a blend of sheep and goat milk and has a wonderful mild sheepiness and a pleasant fluffy texture. If you cannot find Manouri, you can always substitute it with Ricotta cheese.
This authentic makaronopita recipe takes only ten minutes to prepare (if you have leftover pasta) and around 50-60 minutes to bake. It serves 6 persons.
Makaronopita - Ingredients
- 500 g of spaghetti, cooked until tender
- 5 eggs
- 300 g of fresh cream
- 250 g of manouri, crumbled
- 250 g of feta, crumbled
- 250 g of kefalograviera, grated
- Greek olive oil
- Ground nutmeg, to garnish
Makaronopita - How to Make
- Start this Greek pasta recipe by preheating the oven to 350°F.
- Take a baking pan and grease it well the olive oil.
- In a bowl beat the eggs and cream together.
- Stir in some pepper, then add all the cheeses and mix again.
- Add the pasta, then spoon into the baking dish and sprinkle some nutmeg over the top.
- Bake for 45–60 minutes until golden brown on top.
- Allow it to cool a little before cutting and serving.