Pasta Pie from Fokida

Ingredients for 6 servings:

  • 300gr. penne pasta

  • 200ml extra virgin olive oil

  • 450ml. fresh cow milk 3.5% fat

  • 250gr. grated kefalograviera cheese

  • 450gr. crumbled feta cheese

  • Salt and pepper

  • 4 filo pastry sheets

  • 8 eggs



  • Cook the penne al dente in plenty, salted, boiling water. When done, drain the water.

  • In a deep bowl, put  the oil, the feta cheese, 1/3 of the milk, salt, pepper, 2/3 of the grated kefalograviera cheese, 6 beaten eggs and the cooked penne pasta. Mix everything together thoroughly.

  • When the ingredients are well mixed, add another 1/3 of the milk.

  • Brush lightly 4 sheets of filo with olive oil. Spread them one on top of the other in a medium sized lightly oiled baking dish.

  • Spread the mixture on top of the 4 filo sheets. Brush the surface with 2 eggs beaten with the last 1/3 of the milk and the rest of the kefalograviera cheese.

  • Bake the pie in preheated oven at 180 Celsius (356 Fahrenheit), for about an hour.



If the surface of the pie is starting to take a golden colour before the end of the baking time, cover it with aluminum foil and continue baking as needed.