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Loading...This comforting Greek bake features hilopites, tiny squares of fresh egg pasta, layered with a herb-kissed tomato sauce and plenty of salty feta. Baked until golden and bubbling at the edges, it is a homestyle dish from the Greek islands perfect for weeknight dinners or casual entertaining.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 555 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 8 gSugar
- 22 gProtein
- 880 mgSodium
- 490 mgPotassium
- 320 mgCalcium
- 3.5 mgIron
- 18 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the Tomato Sauce
- 3 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 can (400 g) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the Pasta and Cheese Filling
- 250 g hilopites pasta
- 200 g Greek feta cheese, crumbled and divided
- 80 g kefalotyri or pecorino cheese, grated
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 large eggs, lightly beaten
- 1 cup chicken or vegetable broth
For the Topping
- 80 g feta cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh oregano leaves
- 1 tbsp panko breadcrumbs
Directions
- Preheat the oven to 180 degrees C (350 degrees F) and lightly grease a 9×13 inch (23×33 cm) baking dish with olive oil.
- Bring a large pot of salted water to a rolling boil, add the hilopites, and cook for 4 minutes until just shy of al dente; drain and set aside.
- While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat, saute the onion for 4 to 5 minutes until translucent, then stir in the garlic and cook 1 minute more.
- Add the crushed tomatoes, dried oregano, thyme, salt, and pepper, then simmer for 8 minutes until the sauce thickens slightly.
- In a large mixing bowl, combine the drained hilopites, tomato sauce, 120 g of the crumbled feta, grated kefalotyri, parsley, beaten eggs, and broth; stir gently until everything is evenly coated.
- Spread the pasta mixture into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle the remaining crumbled feta over the top, then drizzle with olive oil and scatter the fresh oregano leaves and breadcrumbs evenly across the surface.
- Bake uncovered for 25 minutes until the top is golden brown and the edges are bubbling vigorously.
- Allow the bake to rest for 5 minutes before scooping, then garnish with extra parsley and serve warm alongside a crisp salad.
Cook’s Notes
- Do not overcook the hilopites during the initial boil; they finish cooking in the oven and will absorb the sauce as they bake.
- If hilopites are unavailable, substitute with orzo or risoni and reduce the boiling time by 2 minutes.
- For a more pronounced Greek flavor, add a small pinch of ground cinnamon to the tomato sauce as is traditional in some island kitchens.
- Let the bake rest before cutting to help the eggs set and create cleaner, scoopable portions.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully with a small splash of broth.
