Categories: Casseroles, Greek 
      Yield: 24 servings 
  
           Karen Mintzias                      6 c  Saltsa Kima 
  1 1/2 lb Ziti thick, uncut macaroni          6 c  Medium Saltsa Aspri 
           Salt                                1 ts Ground cinnamon 
      2 c  Grated cheeses*                   1/2 ts Grated nutmeg 
      6 tb Melted butter                       1 c  Bread crumbs 
      7    Eggs                            
  
  *Note: Grated cheeses can be any combination of mizithra, kefalotyri (hard 
  ricotta) or Romano cheeses. In a large pot, boil the ziti in salted water 
  until almost tender.  Drain thoroughly. In a large bowl, combine the 
  macaroni, 1 1/2 cups of the grated cheeses, the butter, and 4 of the eggs, 
  lightly beaten. 
      Butter an 11" x 15" x 3" baking pan, and in it layer half the macaroni 
  mixture.  Separate 2 of the eggs and combine the 2 egg whites plus 1 more 
  whole egg with the Saltsa Kima.  Spread it evenly over the macaroni in the 
  pan and cover with the remaining macaroni.  Meanwhile, combine the Saltsa 
  Aspri with the 2 egg yolks and the spices.  Pour over the macaroni, 
  spreading it into the corners with a spatula.  Sprinkle the top lightly 
  with the remaining cheese and the bread crumbs.  Bake in a 350 degree for 
  45 minutes or until a golden crust develops and the sauce bubbles.  Remove 
  from the oven and allow to stand for 15 minutes before cutting into 
  squares.  Serve on a warm platter. Note: Try this once using 1 1/2 pounds 
  of ziti for an elegant pastitsio. A very rich recipe; you can safely reduce 
  the meat sauce and Saltsa Aspri by one cup, if desired. From: "The Food of 
  Greece" by Vilma Liacouras Chantiles. 
   
  Typed for you by Karen Mintzias