Ι am not sure whether this is an Italian recipe with a Greek twist or just a (long loved) Greek traditional recipe, but I surely, totally love it
Ingredients
1/2 pack Capelli d’angelo
4 eggs ( You may use only the whites of the 2 eggs)
500 ml of fresh milk at room temperature
400 grams feta cheese in big chunks
400 grams grated Edam cheese
1 cup . of olive oil
2 tablespoons breadcrumbs (optional)
2 tablespoons melted butter
freshly ground pepper
Directions
Put the cheese in a large bowl . Add 2 beaten eggs ( you may only use the egg white from one egg) , olive oil and pepper. Mix very well. Grease an ovenproof dish and sprinkle with breadcrumbs, optionally. Divide the capelli d’angelo into two equal parts. Take half of the capelli d’angelo, make it fluffy with your fingers and put it in the ovenproof pan. Then pour in the filling. Cover with the rest Capelli d’angelo and make it fluffy again with fingers. Cut into pieces with a knife. Beat the remaining eggs with milk in bowl and pour ovet the pan. Let the pan with the pie rest for 1 hour at room temperature. Then drizzle with melted butter. Preheat oven to 250°C in air . When you place the pie in the oven , lower the temperature to 18°C and bake for 50 minutes until well browned .
