Macaroni Pie from Epirus-Makaronopita

This recipe will be loved by everyone; it combines two loved things, pasta and  crunchy phyllo. Agreed, it's not the healthiest food in the world, but fun to eat and eaten in moderation will always do more good than harm! Perfect for children.

Average: 3.7 (9 votes)


  • 300 gr macaroni (about 2/3 of a package), any shape desired
  • 300 gr feta cheese (plain or mixed with other grated cheeses)
  • 4 eggs, beaten
  • 3 tbps butter
  • 8 sheets phyllo
  • ½ cup olive oil and butter mixed, melted
  • 2 eggs and ½ cup milk for topping


Boil the macaroni just until tender and drain.

Mix the 3 tablespoons butter, eggs and cheese.

Line a greased baking pan with 3 sheets of phyllo, brushing some of the butter-oil mixture in between the phyllo sheets.

Spread half of the macaroni mixture over phyllo and arrange 2 more sheets over it, brushing again the butter-oil mixture in between.

Spread the remaining macaroni over this layer and remaining 3 sheets of phyllo.

Cut the top layers of phyllo into serving pieces.

Beat the remaining 2 eggs and milk together and pour over the pita.

Bake in a moderate oven for about 40-45 minutes until brown on top.

Let cool a little before cutting and serving.

For a different serving variation: arrange in the same way using a large round tube pan.

Arrange phyllo in such a way that the edges overlap.

Cut the top layers of phyllo to fit over the macaroni and bring overlapping phyllo over to cover the top.

Make slits in the top layers before pouring over the egg-milk mixture.

Bake as above and before serving invert onto a round serving platter.

Two tube pans will be needed for the quantity of the ingredients used here.


Use low fat cheese for a lighter version
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