Pastitsio - Greek pasta bake
Pastitsio - with layers of pasta, a rich cinnamon spiked red wine meat sauce topped with a thick layer of cheese sauce, this is Greece's answer to Italian Lasagna. Let the games begin!
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SOUTHERN STYLE MAC N CHEESE| THE BEST MAC N CHEESE AT THE COOKOUT GUARANTEED HOW TO MAKE| NO EGGS
SOUTHERN STYLE MAC&CHEESE|| HOW TO MAKE MACARONI AND CHEESE|| EASY
INGREDIENTS
2 cubes of chicken flavored bouillon
1 16oz of elbow Mac and cheese
1 stick of salt butter
3 tablespoon of all purpose flour
Whole milk
8 oz velvet cheese
1 block of Colby jack cheese ( shred cheese yourself)
1 block of medium cheddar cheese (shred cheese yourself)
8oz bag 4 cheese Mexican
sour cream
Salt
Black pepper
Cayenne pepper
Paprika pepper
Garlic powder
Onion powder
Badia Complete seasoning ( you can get it from Walmart, target, Publix, and Amazon)( Badia Complete Seasoning®, 6 oz
Non stick spay or butter
Step 1
Set oven on 350°
COOKING PASTA
Add 12 cups of water to a pot then add
2 cubes of chicken flavored bouillon (Maggie). Set the stove at high heat 8/7 and let water come to a boil.
Once water is boiling add
1 16oz (lb) box of elbow pasta (stirring while adding) than let pasta cook pasta (following directions on the back of the box)
Once pasta is done cooking drain the pasta then put it to a separate bowl (do not rinse), add 2 tablespoon of salted butter to help pasta not stick together. Set the pasta to the side.
MAKING THE ROUX
Add a pot to stove at medium high heat 6/7 add
4 tablespoon of salted butter let the butter melt.
Then add 3 tablespoon of all purpose flour let the flour cook for about 4 minutes than add 2 cups of whole milk let the milk come to a simmer.
Then add 8 oz of velveta cheese (chopped up), and a handful of the Colby jack cheese (And medium cheddar cheese, Add the whole bag of 4 cheese Mexican shredded cheese and let all the cheeses melt into the milk.
Once all the cheese is melted Add 1 teaspoon of salt ,1/4 teaspoon of black pepper, 1 teaspoon of cayenne pepper, 1 teaspoon of paprika , 2 teaspoon of garlic ,2 teaspoon of onion powder and 2 teaspoons of complete seasoning let cook for 2 minutes and turn off the stove.
Pour the cheeses sauce into the macaroni and mix well.
Than add 2 tablespoon of sour cream and mix well. Slowly add 1/2 cup of whole milk and mix well than add 1 tablespoon of complete seasoning and mix well.
Spray one small aluminum tray with the nonstick spray then Pour the Mac and cheese into the aluminum tray.
Cover the macaroni and cheese with aluminum foil and place it in oven for 20 minutes.
Take the Mac and cheese out after the 20 minutes mix it well.
Then add the Colby jack and medium cheddar cheese you shredded at the top of the Mac and cheese.
Sprinkle some Cheyenne pepper and some paprika on the top of the cheese place it back in the oven uncovered top rack and let it cook until cheese is gold and brown (20/30 minutes) remove Mac & cheese from oven.
Enjoy
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Pasta Grannies go Greek & make spinach pie!
Who doesn't love crunchy flaky pastry enveloping cheesy salty spinach? It's even better when you make your own spinach pie, or spanakopita, and Alexandra shares her recipe from the mountain town of Florina, which is on the Greek /North Macedonia border - the ingredients are listed below.
Let me know if you occasionally like to see pasta/pastry/dough based recipes from other countries.
Filo
400g all purpose flour plus extra for flouring surface etc
1 Tablespoon oil- corn or olive oil
1 tsp salt
250ml of lukewarm water
around 400g salted butter, melted - clarified if possible - for spreading between the layers of dough
1/2 teaspoon dry yeast
Filling
1 350g bag of washed fresh baby spinach
1 large leek washed very well and finely chopped
2 bunches scallions(spring onions) finely chopped
(1 small regular onion finely chopped, optional)
1 lb feta- good quality like Dodoni
2 tablespoons small curd cottage cheese or ricotta cheese (or mizythra if you can get hold of it)
50g cream cheese
5 eggs
2 Tablespoons melted butter
1 T olive oil
Pepper to taste
The Creamiest Greek Feta Cheese Pie (Bechamel Tiropita)
Get the recipe here:
Ingredients
1/2 pound (#4) phyllo, at room temperature
4 oz (112g) butter, melted
sesame seeds for garnish
For the Filling:
4 tablespoons (50g) butter
4 tablespoons (50g) all-purpose flour
2 cups (500ml) milk
salt, to taste
freshly cracked black pepper, to taste
12 oz (350g) feta cheese
1 egg
Instructions
Preheat the oven to 350 °F, 180 °C. Grease the inside of a 9-inch round pie pan
Make the filling:
Add the butter to a saucepan and melt over medium-heat. Add the flour, whisk together and and cook over medium- heat for 1-2 minutes until toasted.
Add the milk, salt, and pepper, and whisk together. Cook until it comes to a boil and thickens enough to coat the back of a wooden spoon.
Remove from the heat.
Place the egg into a bowl and whisk to break it up. Add some of the hot cream mixture to the egg and whisk together. Add the egg mixture back to the pan and crumble the feta cheese into the sauce. Mix together and taste the cream. Adjust the seasoning if needed.
Assemble the pie:
Unwrap the phyllo sheets and unroll them. Take half of the phyllo sheets and roll them back up, wrap in plastic wrap and store in the refrigerator up to 4 days for another recipe.
Reserve 4 of the phyllo sheets for the top of the pie and layer the remaining sheets into the prepared pie making sure to drizzle each sheet with the melted butter.
Pour the cheese fillinf into the center and top with the remaining 4 phyllo sheets. Drizzle butter between the layers.
Gather all of the phyllo that is extended outside of the pan and tuck it into the sides. Score the top layers into 8 equal portions. Drizzle the remaining butter over the top and sides of the phyllo.
Sprinkle with sesame seeds and bake on the center rack of the preheated oven for about 45-55 minutes or until golden brown.
Allow the pie to set and cool to room temperature. About an hour or longer. Serve with olives. Kali Orexi!
Notes
Freezer Instructions: The cheese pie can be assembled and wrapped tightly with foil and then with plastic wrap as to not absorb any freezer odors. It will keep fresh in the freezer for 2 months.
Bake it frozen and covered with foil in a preheated 350 °F oven for 40 minutes. Remove the foil and bake until golden brown.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Prassopita: Greek Style Leek & Feta Cheese Pie
Πρασόπιτα
Get this recipe and many more on my website:
Serves 12:
6 leeks cleaned and sliced into half moons
6 scallions, finely sliced
¼ cup olive oil, for the filling
Salt and freshly ground black pepper, to taste
1-pound feta cheese
3 eggs, beaten
¼ cup chopped fresh mint
2 tablespoon dried dill
1-pound phyllo pastry thawed and at room temperature
1/3 cup olive oil or melted butter
¼ cup breadcrumbs
2 tablespoons sesame seeds
Combine the leeks, olive oil, and some salt in a pot and cook over medium-high heat for 10 minutes. Stir often to prevent burning.
Add scallions and cook over high heat about 3-5 minutes.
Allow to cool and crumble feta cheese into the mixture. Mix to combine then season with salt and pepper.
Fold in the beaten egg, mint, and dill.
Grease the bottom of a 9” by 13” baking pan.
Note: Phyllo dough comes in various thicknesses. The thinner the phyllo, the more sheets will be in a pack. The thicker phyllo will have fewer sheets since it is sold by weight. I usually buy the #4 thickness. Any phyllo will do.
Remove the phyllo from its packaging. Separate it into 2 equal stacks. One will be for the bottom and the other for the top of the pie. I like to use a little more for the bottom and less for the top. It's a matter of personal preference. The pie will still be delicious either way.
Brush the baking pan with melted butter.
Take 2-4 sheets of phyllo and place them at the 12:00 position of the pan (as if you were looking at a clock) placing half in the pan and the other half should hang out of the pan.
Drizzle some melted butter/oil on top of the phyllo.
Take 2-4 more phyllo sheets and place them at the 3:00 position of the baking pan, half in half hanging out.
Drizzle them with some more melted butter/oil.
Take 2-4 more phyllo sheets and place them down in the bottom of the pan. Drizzle with melted butter/oil.
Take 2-4 phyllo sheets and place them at the 9:00 position of the baking pan. Drizzle with butter/oil.
Pour all of the filling onto the pan and cover it with the phyllo that is hanging outside of the pan.
Drizzle with melted butter/oil.
Keep taking 2-4 stacks of phyllo and place them in the pan, tucking the edges in really well. Drizzle with melted butter until all of the phyllo runs out.
Scour the pie into 12 equal pieces and pour the remaining butter all over the pie. Sprinkle the top with some sesame seeds.
Bake 1 hour or until the pie is golden brown on top and the filling is bubbling.
Sometimes, it can take 1 hour and 15 minutes to be ready.
Allow the pie at least 20-30 minutes to rest at room temperature so that the filling sets and it will be easy to slice and serve.
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Macaroni Pie
Perfect for the upcoming holidays or a normal evening dinner, we present to you our rendition of Trinidadian Macaroni Pie (aka Mac-n-Cheese). Silky and savory with a subtle hint of spice, this classic dish pairs nicely with Stew Chicken or Oxtail, not forgetting some callaloo. This is comfort food at its finest. An awesome dish for anyone looking to jazz up a traditional casserole.
For the full recipe, scroll down to see the ingredients. Our video features a step-by-step tutorial from beginning to end. And if you like what you see, be sure to give it a try.
We hope you enjoy this recipe. Tell us what you think by leaving a comment below. We’d love to hear from you!
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MACARONI PIE
2 lbs. Elbow Noodles
24 oz. Evaporated Milk
8 ½ cups Cheddar Cheese
4 Large Eggs
2 Jalapenos - grated (optional)
2 tbsp Garlic - grated
1 Medium Sweet Onion - grated
1 Small Red Bell Pepper - thinly sliced
2 tsp Ground Black Pepper
1 tsp Salt
BOILING PASTA
6-8 quarts of Water
2 tbsp Salt
1 tbsp Vegetable Oil