Yiayia’s Makaronopita



Makaronopita is a traditional Greek Makaroni and Cheese pie, which is very well known and made in Central Greece (Sterea Ellada).

Here is a traditional and delicious family recipe, which is sure to be loved by all!


For pastry

– 200 x grams all purpose flour (plus extra to roll out)

– 1/2 x tablespoon of vinegar

– 1 x tablespoons olive oil

– 80 ml x warm water

– 1/2 x teaspoon of salt

For filling

-300 x grams macaroni

– 8 x eggs, whisked

– 200 x grams ricotta, crumbled

– 400 x grams feta, crumbled

– 700 x ml full cream milk

– 1 x cup of olive oil (extra for drizzling)

– salt & pepper to taste

Yiayia's Makaronopita 1


For pastry (Part 1):

– In a large bowl mix the flour with the salt, vinegar and olive oil and place warm water in the middle of the mixture.

– Knead the dough well and then divide into 3 equal parts.

– Leave for 1/2 hour covered in cling wrap to rest.

– In the meantime you can prepare the filling.

Preparing the filling:

-Boil pasta as per directions on packet.

– Drain pasta when ready and place in a large bowl with all ingredients.

– Mix the filling thoroughly and set aside.

For pastry (Part 2):

– Lightly sprinkle flour on the surface you will be using to roll out the dough (so the pastry won’t stick).

– Flatten the balls out one by one and begin rolling them out slowly using a large rolling pin- they should end up being about 60cm in diameter.

– Make sure you continue lightly sprinkling flour between each fillo you roll out- so they do not stick together.

Placing it all together:

– Lightly drizzle olive oil in your baking dish (Mum always uses a round one but square will also do) and place one of the fillo pastries in dish.

– Spread half of your macaroni and cheese filling you have prepared evenly over the surface.

– Add another layer of fillo pastry and spread other half of the remaining mixture.

– Add the final layer of pastry and drizzle lightly with olive oil.

– Fold the edges in and place in preheated oven. Bake for about 45 minutes at 200 degrees or till light golden brown.

– Allow to cool for a few minutes- then cut into diamond shapes and serve.

*Recipe and image by flavoursandflair.com (Copyright) 

GCT Team

This article was researched and written by a GCT team member.