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A classic magirefta dish, derived from the Italian pasticcio. Made with layers of pasta (generally bucatini or ziti) bound with feta, eggs and thyme, interspersed with a meaty tomato sauce made with onions, cinnamon and parsley, then usuallytopped with béchamel sauce and baked. Light it's not!

Text © Dana Facaros

Image by galveston