Easiest Way to Make Ultimate Spaghetti pie from Messolonghi

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Super Quick Homemade Spaghetti pie from Messolonghi. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spaghetti pie from Messolonghi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spaghetti pie from Messolonghi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spaghetti pie from Messolonghi is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Spaghetti pie from Messolonghi using 9 ingredients and 27 steps. Here is how you cook it.

Makaronopita (spaghetti pie), a traditional dish. Recipe by Evgenia Kalamatiani

Ingredients and spices that need to be Prepare to make Spaghetti pie from Messolonghi:

1. 125 g (1/4 of the packet) spaghetti No10
2. 6 eggs
3. 1 l milk
4. 400 g feta cheese
5. Ingredients for the dough
6. 4 1/2 cups all purpose flour
7. 1 1/2 cup water
8. 3/4 cup oil
9. 1/2 tbsp salt

Steps to make to make Spaghetti pie from Messolonghi

1. Break the spaghetti into 4 equal parts (first in half and then once more in half),
2. Boil them for 10 minutes and then strain them.
3. Place teh strained spaghetti into the empty pot and add 1 l of cold milk. Set the pot aside without any heat and let it stay until you prepare the dough and roll out the filo sheets for the pie.
4. Start making the dough. Place the flour and the salt in a bowl and mix.
5. Make a well in the middle and add the oil.
6. Then add the water gradually using one hand and mixing the flour and oil with the other until your dough is formed. Knead for 4 minutes until you have a dough that is neιther too firm or too soft.
7. Shape it into a large ball.
8. Divide the large ball into three medium-sized ones and one that is slightly larger.
9. Take one of the smaller balls to roll out your first filo sheet. Use an even broomstick as a rolling pin because the dough doesn't stick to it.
10. As you roll out the filo sheet dust the dough with a little flour in order to roll out better.
11. The secret in rolling out a large round and thin filo sheet is to do the followingas you roll out the filo, wrap all of it on the rolling pin
12. And press with your fingers the end of the filo sheet to make it larger.
13. Roll out the larger ball into a filo sheet that is slightly thicker than the others and with a diameter of 60 cm. This filo sheet is the bottom of your pie and it should be larger so that it falls out the sides of the baking tray. Roll out the two remaining balls into thin filo sheets of 40 cm diameter.
14. Place them one on top of the other, they won't stick together until you place them later in the baking tray.
15. Brush a baking tray of 40 cm diamεter with oil
16. And line it with the large filo sheet. Preheat the oven for a quarter of an hour to 200°C using the radiant elements.
17. Now you are ready to finish with the filling. Add the feta cheese to the pot with the milk and the spaghetti
18. After you first crumble it.
19. Then beat the eggs whole in a bowl for three minutes (add 1 tsp of salt if your feta cheese isn't salty). Add the beaten eggs to the pot, mix everything together and the filling is ready.
20. Return to the baking tray and pour in 1/3 of the filling over the large filo sheet. Spread it (the feta cheese and the spaghetti) evenly throughout the baking tray and tip the pot so that 1/3 of the liquids also pours into the baking tray.
21. Then place one of the smaller filo sheets that you have rolled out over the filling.
22. Repeat with 1/3 filling and 1/3 liquids then filo sheet and then the remaining filling keeping a little of the remaining liquids to pour over the last filo sheet. Place the last filo sheet that you have rolled out and then pour the little amount of liquids that you have kept as well as plenty of oil over it.
23. Use a knife to cut the excess filo sheet off the sides of the baking tray.
24. Place the baking tray at the bottom rack of the oven, turn up the heat to 230°C and bake for 25 minutes until the milk sets.
25. Take out the pie, poke it almost all way through with a fork and place it in the middle rack of the oven this time for an additional 1 hour at 230°C. If you see that the pie has gotten golden brown sooner than the baking time cover it with some paper so thatthe top doesn't get crispy.
26. Remove from the oven, let it cool and serve.
27. You can serve the pieces upside down for a better visual result.

While that is certainly not the end all be guide to cooking fast and simple lunches it is very good food for thought. The stark reality is that will get your creative juices flowing so you may prepare excellent lunches for the family without having to perform too much heavy cooking from the practice.

So that is going to wrap it up for this exceptional food Easiest Way to Make Perfect Spaghetti pie from Messolonghi. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!