Appetizers & Dips Pastitsio With Phyllo Makes 15 Servings 2 pounds lean ground beef 2 medium onions, finely chopped ¾ cup butter 1 teaspoon dried oregano 1 dash garlic powder 1 dash cinnamon 2 teaspoons salt ¼ teaspoon pepper 2 tablespoons tomato paste 1 cup water 1¼ pounds elbow macaroni ½ pound phyllo dough 1 cup butter, melted and warm 3 cups parmesan cheese, grated 12 eggs 1 quart milk
Crumble ground beef in a large skillet and brown well. Drain off fat. Add onions and 4 tablespoons butter; sauté until onions are tender. Add seasonings, tomato paste, and water. Simmer uncovered about 40 minutes until liquid is absorbed. Meanwhile, cook macaroni in boiling, salted water until almost done. Drain in a colander, rinse in cold water, and drain again. Heat remaining ½ cup butter until sizzling and stir into macaroni. Place 5 phyllo sheets in greased 14” x 11” inch baking pan; brush each with butter. Place ½ of macaroni over phyllo; sprinkle with 1 cup parmesan cheese. Place other ½ of macaroni next. Spread meat mixture evenly over macaroni. Sprinkle with remaining cheese. Beat eggs until light and fluffy; stir in milk. Pour evenly over macaroni. Top with 5 buttered phyllo sheets. Score through top layer of phyllo with a sharp knife, making 5 equal rows lengthwise. Bake at 350 degrees for 40 to 50 minutes or until golden. Cool for 15 minutes, then cut into squares. From Anita Tampas The Nunns’ Cookbook
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