Despite looking like a modern Greek everyday dish, in reality, Makaronopita has its roots in the traditional cuisine of the Vlachs, a minority originating in the Northern and Central Greece, that used to be mainly engaged in cattle breeding. The renowned Makaronopita of the Vlachs is made out of phyllo dough, and it is considered a typical dish served on January the 1st. In this simplified version of Makaronopita without phyllo, the extra touch of dried tomato provides additional flavor.
Macaroni pie (Makaronopita)
Print RecipeIngredients
- 17.6 oz (500g) spaghetti (No. 10)
- 6-8 dried tomatoes cut into strips (optional)
- 14.1 oz (400g) Kefalograviera (alternatively, use Gruyère)
- 21.2 oz (600g) Kaseri, Greek semi-hard cheese (alternatively Emmental)
- 14.1 oz (400g) sheep cheese (feta)
- 7.1 oz (200g) Greek yogurt
- 3 eggs
Instructions
- Preheat the oven to 392° F (200°C). Grease a baking dish with a small portion of butter.
- Get your quantities of kefalograviera and kaseri grated, and crumble the feta cheese into relatively small pieces.
- Cook the macaroni in salted water, 1 minute less than indicated on the package, so that it ends up firm to the bite.
- Layer half of the macaroni across the dish. Layer half of the grated cheeses’ quantity, as well as half of the feta cheese, and half of the sun-dried tomatoes on top of each other. Top up with the remaining quantity of macaroni and cover up with the remaining cheese and sun-dried tomatoes.
- Whisk the yogurt and eggs to a homogeneous mixture, and pour over the macaroni.
- Bake on the middle shelf of the oven for about 30 minutes, until a golden crust is formed.
