175 g Macaroni
4 tb Olive oil
1 Onion; finely chopped
2 Cloves garlic; crushed
2 oz Soya mince or Quorn;
-optional
4 Tomatoes; chopped*
2 ts Dried oregano
1 ts Dried mint
1 ts Ground cinnamon
1/4 ts Ground nutmeg
125 g Feta cheese; crumbled
Salt and pepper; to taste
TOPPING
50 g Butter or margarine
50 g Cornstarch
6 dl Milk
175 g Feta cheese
2 Eggs; beaten
225 g Greek yogurt
Salt and pepper; to taste
* I omitted the tomatoes, without harm.
Cook the macaroni according to the package instructions. Drain and set
aside.
Heat the oil in a frying pan and fry the onion and garlic till soft.
Stir in the soya mince or Quorn (if using) and tomatoes, and fry for 2-3
minutes. Add the spices and herbs, and fry for a further minute. Remove
from the heat and stir in the cheese and macaroni. Season to taste and
transfer to a large square ovenproof dish.
Preheat the oven to 400F/200C. To make the topping, melt the butter in a
pan, stir in the flour and cook for 1 minute. Gradually add the milk,
stirring contantly until the sauce begins to thicken. Remove from heat and
stir in the cheese. Quickly add the beaten eggs and yogurt, mix
thoroughtly, season, then pour over the macaroni mixture.
Bake for 30 minute, then allow to cool for a few minutes. Cut into squares
and serve with a green salad.
Yields
8 Servings
