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Ingredients: ½ kilo of spaghetti (No. 2) 1 ½ lit of fresh milk 8 eggs 10 tablespoons of flour 250 grams of butter 1 teaspoon of nutmeg 250 grams of Kefalotiri cheese (very salty Greek cheese) 250 grams of Reggato cheese 250 grams of Feta cheese 20 slices of ham ½ teaspoon salt ½ teaspoon freshly ground pepper 2 tablespoons of olive oil |
Directions:
Boil the spaghetti for 10 minutes with salt and drain in a strainer. Add the oil in another pan, in heat 3 (3 out of 6), add the spaghetti and stir them well. We start pouring the three different chesses (already grated) and continue to stir till all are melt. Add the nutmeg and the ham and then pour the whole mix in a pan for oven.
Preheat the oven in 250C.
For the béchamel: Place the milk in a pan and bring it to boil (heat 3 out of 6) by adding the flour, the butter and some salt. Once the mix is even, pout it over the spaghetti and place it in the oven.
Cook it for ½ an hour at 200C until the top of the béchamel is brownish. Also you place a knife and if it comes out clean then the spaghetti is ready.
Tip:
Feel free to experiment with various kinds of cheese or ham.
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