Ingredients 500 gr bucatini pasta or similar 50 gr butter 400 gr feta cheese 200 gr anthotyro cheese 200 gr graviera cheese, grated 6 eggs 1 lt milk 1 pkg strained Greek yogurt (200g) 1 tbsp sweet paprika 2-3 pinches nutmeg Salt Freshly ground pepper TAGS PASTA PASTA KIDS' RECIPES MAIN COURSES Ingredients 500 gr bucatini pasta or similar 50 gr butter 400 gr feta cheese 200 gr anthotyro cheese 200 gr graviera cheese, grated 6 eggs 1 lt milk 1 pkg strained Greek yogurt (200g) 1 tbsp sweet paprika 2-3 pinches nutmeg Salt Freshly ground pepper Instructions Boil the pasta for 7 minutes in plenty of salted water and drain. Add half the butter and stir the pasta to coat it with butter. Crumble the feta and anthotyro in a bowl, add the graviera, and mix. Grease the base and side walls of a large shallow baking pan with the remaining butter and spread half the pasta inside. Sprinkle with half the cheeses and cover with the remaining pasta, spreading it flat. Sprinkle with the remaining cheeses and press the surface lightly to reduce the volume. Beat the eggs very well in a bowl with the yogurt until unified and creamy. Pour in the milk and beat to thin the mixture. Add salt – in moderation because the cheeses are already salty and flavorful – freshly ground pepper, the sweet paprika, and the nutmeg. Pour the egg mixture evenly over the pasta, stirring it a little with a fork so it goes everywhere. Bake the dish in a preheated oven at 170°C, on convection, on the middle rack for approximately 40 minutes, until the surface browns nicely and forms a crust. Let it rest for 10 minutes, then cut it into large square pieces and serve while still warm. TAGS PASTA PASTA KIDS' RECIPES MAIN COURSES
