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1
Preheat the oven to 350F.
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2
Cook the macaroni according to the package directions and drain well.
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3
Return the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs, mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper.
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4
Stir until well combined.
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5
Pour the macaroni mixture into a 9 x 13-inch casserole dish.
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6
Heat a large skillet over medium-high heat.
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7
Add the ground beef, season with salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes.
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8
Drain well and set meat aside.
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9
Return the skillet to medium-high heat and add the oil, onion, and garlic.
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10
Saute until soft, about 8 minutes.
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11
Return the meat to the pan and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and pepper to taste.
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12
Cover and simmer for 20 minutes.
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13
Remove the pan from the heat and let cool for 5 minutes.
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14
Pour over the macaroni mixture.
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15
Place one sheet of the phyllo on top of the macaroni.
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16
Using a pastry brush and the remaining 1/2 cup of melted butter, lightly coat the phyllo with butter.
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17
Working quickly, add another sheet of phyllo and brush it with butter.
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18
Repeat the layers until you have used all 10 sheets of phyllo.
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19
(You may need to overlap the phyllo sheets to entirely cover the pasta.)
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20
Cut two or three vents in the top of the pastry.
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21
Bake for 45 to 55 minutes, or until the pastry is golden brown and the eggs and cheese are set.
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22
Cool the casserole slightly before cutting into squares and serving.
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23
Though working with phyllo dough takes a little extra work, Crystal is always thrilled with the results we get.
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24
So light and flaky, it makes a tasty topping for many casseroles and pastry dishes.
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25
We always work with frozen sheets of phyllo (its inexpensive and awesome) and find that it is easiest to use when thawed in the refrigerator overnight.
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26
Here are a few of Crystals tips for working with this delicate dough.
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27
Have a few things on hand when you start to layer the sheets: a pastry brush, a small bowl of melted butter, damp paper towels, and parchment paper.
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28
To get started, remove the pastry sheets from the package and unfold them onto parchment paper.
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29
Cover the dough with damp paper towels to keep the pastry moist.
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30
(Phyllo dries out quickly, so its important to keep the dough covered.)
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31
Work with one sheet at a time, keeping the rest covered.
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32
You can store the sheets in the refrigerator for up to three days, wrapped well in foil, but do not try to refreeze any sheets that have been thawed.
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33
Unused packages can be stored in the freezer for up to a couple of months.
