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- 4 cups macaroni
- 2 cups milk
- 1/2 cup oil
- 2 cups cheese
- A bunch of parsley
- 3 phyllo dough
- 2 medium size eggs
Before we continue, we need to determine the phyllo dough sizes. One of them will form the bottom layer of the tray and must be bigger than tray because we will fold the extra parts over the tray. Second of them will form middle layer and it also must be slightly bigger than the tray because it must be creased. The last piece of phyllo will form the top layer of the tray and this part must be equal to the tray.
Cook macaroni in water until macaroni gets soft, but it must be softer than usual. Don’t forget to add some salt into water.
Chop up the cheese into small pieces or crush them using a fork, also chop up parsley into small pieces as well and mix them together. After that, mix them with macaroni.
Add milk, oil and eggs into a pot and start whisking them until milk begin to bubble. After whisking them completely, put half of that mixture into macaroni. So we have two different mixture in final; macaroni mixture and milk mixture with eggs.
Pour a little amount of oil onto the tray and spread it all over its face. Put the phyllo onto the tray which will form the bottom layer of our pie. Extra parts of phyllo must hang down from tray‘s edges. Put half of the macaroni mixture onto bottom layer and spread it all over the tray. After that, put creased phyllo onto tray, then put half of the milk mixture and spread it in order to prevent sticking. After spreading milk mixture put last phyllo onto the tray, then put rest of the macaroni mixture and spread it. Fold extra parts of bottom phyllo onto top layer and put the rest of the milk mixture then spread it. Finally, bake in a 220 degrees C (428 degrees F) oven for about 30 minutes.