Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.

Ingredients

4 serv.

butter, plus more for buttering pan↗1⁄4 cup
flour↗1⁄2 cup
milk, warm↗3 cups
eggs↗2
fresh dill, chopped↗2 tablespoons
nutmeg, ground, to taste↗
salt↗1 1⁄4 teaspoons
black pepper, freshly ground↗1⁄2 teaspoon
penne pasta, uncooked↗3⁄4 lb
water, boiling salted, for cooking pasta↗
pot roast, leftover, chopped↗2 cups
beef broth↗1⁄4 cup
gravy, leftover1⁄2 cup
parmesan cheese, grated↗1⁄2 cup

Step-by-step instructions

1
Preheat oven to 375°F.
2
Melt butter in heavy saucepan over medium-low heat.
3
Whisk in flour.
4
Cook, whisking, 3 minutes.
5
Whisk in milk and simmer, stirring about 8 minutes.
6
In bowl, whisk eggs.
7
Add 1 cup of milk mixture in a steady stream, whisking constantly to keep eggs from cooking.
8
Whisk egg mixture into remaining milk mixture and stir in seasonings. Cover surface with plastic wrap and keep warm.
9
Cook penne in boiling salted water until al dente.
10
Rinse and drain well.
11
Combine pot roast, broth and gravy in a large bowl.
12
Butter a shallow 7"x11" baking dish.
13
Place half of pasta evenly over the bottom of dish.
14
Top with 1/3 cup of sauce.
15
Spread beef mixture evenly over pasta.
16
Top with remaining pasta.
17
Pour remaining sauce SLOWLY over pasta.
18
Bake for about 20 minutes.
19
Top with cheese and bake until set, about 20 minutes more.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App