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Phyllo-Layered Pastichio Recipe
Phyllo-Layered Pastichio Recipe photo by Taste of Home

Phyllo-Layered Pastichio Recipe

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My grandfather always made pastichio on special occasions or when we had guests coming for dinner. I cherish the happy memories I have of him teaching me how to cook one of his signature dishes. —Tina Waisman, Safety Harbor, Florida
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min. + standing
MAKES: 12 servings

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) tomato sauce
  • 1/4 cup white wine or beef broth
  • 1 cinnamon stick (3 inches)
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • ASSEMBLY:
  • 1 pound ziti or other small tube pasta
  • 1-1/3 cups grated Romano cheese
  • 4 eggs, lightly beaten
  • 3/4 cup butter, melted, divided
  • 20 sheets phyllo dough (14x9 inches)

Directions

  1. Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  2. Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf.
  3. Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter.
  4. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place one stack in each of two greased 8-in.-square baking dishes.
  5. In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place one stack over each dish.
  6. Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. Yield: 2 casseroles (6 servings each).
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.
Originally published as Phyllo-Layered Pastichio in Country Woman August/September 2013, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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