Kritharaki – casserole with minced meat and olives

Ingredients for 4 servings:

• 300 g pasta (kritharaki)
• 1 large onion(s)
• 500 g minced meat, mixed
• 600 g tomatoes
• 2 chili peppers (mild)
• 200 g green olives (pitted)
• 500 g leek
• 100 ml wine, Kretikos (white wine)
• 1 tbsp butter
• olive oil
• 250 ml milk
• 3 eggs
• 1 tbsp crème fraîche
• 100 g cheese, grated Gouda
• salt and pepper
• oregano
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

the Greek pasta in a delicious casserole

Cook the kritharaki in plenty of salted water for about 10 minutes and drain. Finely chop the onion and sauté in olive oil, add the minced meat and fry until lightly browned. Peel and dice the tomatoes, slice the chili peppers and halve the olives. Add everything to the minced meat and season generously with salt, pepper and oregano. Trim the leek, cut it into strips and sauté in the butter, add the white wine and sauté for another 10 minutes and season with salt and pepper. Arrange half of the kritharaki in a greased baking dish and add the minced meat mixture and the leek. Now scatter the remaining kritharaki on top. To make the sauce, prepare an egg mixture. Mix the eggs, milk and crème fraîche together and season with salt, pepper and nutmeg. Pour the mixture over the casserole and bake, covered, at 200°C for 30 minutes. Remove the casserole from the oven, sprinkle with cheese, and bake for another 15 minutes. Serve with coleslaw and enjoy!