Everything you’ll need to make this Pasta Pie

  • 2 packs of ready-made tomato sauce
  • 6 sheets of phyllo dough (thin type, e.g., Beirut-style)
  • 100 g grated kefalotyri cheese
  • 150 g fresh mushrooms, sliced
  • Olive oil (for brushing the phyllo)
  • 1 package of whole-grain spaghetti

For the Cream

  • 75 g butter
  • 75 g all-purpose flour
  • 750 ml milk
  • 1 egg
  • 50 g grated kefalotyri cheese
  • Freshly grated nutmeg
  • Salt and pepper, to taste

Instructions

  1. Cook the spaghetti according to the package instructions. Drain and set aside.
  2. Heat 2 tbsp olive oil in a pan and sauté the mushrooms until their liquids evaporate. Season with salt and pepper.
  3. Add the tomato sauce to the pan, heat for 5 minutes, and remove from heat.
  4. Combine the cooked spaghetti with the mushroom-tomato sauce, half of the grated kefalotyri, and half of the prepared cream (instructions below). Mix well.
  5. Melt the butter in a saucepan.
  6. Add the flour and cook for 2 minutes, stirring constantly.
  7. Gradually pour in the milk, whisking continuously to prevent lumps.
  8. Cook over medium heat until the cream thickens. Season with salt, pepper, and freshly grated nutmeg.
  9. Remove from heat, stir in the grated kefalotyri and egg, and mix until smooth.
  10. Preheat the oven to 180°C (356°F).
  11. Brush a large cake mold or baking tray with olive oil.
  12. Layer 4 phyllo sheets, brushing each layer with olive oil. Let the edges of the phyllo hang over the sides.
  13. Spread half of the pasta mixture over the phyllo.
  14. Add a layer of the remaining cream on top.
  15. Spread the remaining pasta mixture over the cream.
  16. Cover the pie with the remaining 2 phyllo sheets, brushing each with olive oil. Fold the overhanging edges over the top.
  17. Pierce the surface of the pie with a knife and brush with olive oil.
  18. Bake in the preheated oven for 50 minutes, or until golden brown.
  19. Optional: For an extra crispy result, carefully flip the pie onto a larger tray in the last 10–15 minutes of baking.
  20. Allow the pasta pie to cool slightly before cutting into pieces or thick slices.

Enjoy!

Source: Argiro Barbarigou