Pastitsio

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

*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.