Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 6 c Saltsa Kima
1 1/2 lb Ziti thick, uncut macaroni 6 c Medium Saltsa Aspri
Salt 1 ts Ground cinnamon
2 c Grated cheeses* 1/2 ts Grated nutmeg
6 tb Melted butter 1 c Bread crumbs
7 Eggs

*Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard
ricotta) or Romano cheeses. In a large pot, boil the ziti in salted water
until almost tender. Drain thoroughly. In a large bowl, combine the
macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs,
lightly beaten.
Butter an 11" x 15" x 3" baking pan, and in it layer half the macaroni
mixture. Separate 2 of the eggs and combine the 2 egg whites plus 1 more
whole egg with the Saltsa Kima. Spread it evenly over the macaroni in the
pan and cover with the remaining macaroni. Meanwhile, combine the Saltsa
Aspri with the 2 egg yolks and the spices. Pour over the macaroni,
spreading it into the corners with a spatula. Sprinkle the top lightly
with the remaining cheese and the bread crumbs. Bake in a 350 degree for
45 minutes or until a golden crust develops and the sauce bubbles. Remove
from the oven and allow to stand for 15 minutes before cutting into
squares. Serve on a warm platter. Note: Try this once using 1 1/2 pounds
of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce
the meat sauce and Saltsa Aspri by one cup, if desired. From: "The Food of
Greece" by Vilma Liacouras Chantiles.

Typed for you by Karen Mintzias

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