1 1/2 lb Ziti thick, uncut macaroni
2 c Grated cheeses*
6 tb Melted butter
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.
Typed for you by Karen Mintzias