175 grams macaroni
4 tablespoons olive oil
1 onion — finely chopped
2 cloves garlic — crushed
2 ounces soya mince or Quorn — optional
4 tomatoes — chopped*
2 teaspoons dried oregano
1 teaspoon dried mint
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
125 grams feta cheese — crumbled
salt and pepper — to taste TOPPING: 50 grams butter or margarine
50 grams cornstarch
6 deciliters milk
175 grams feta cheese
2 eggs — beaten
225 grams 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.