Greek Hilopites Egg Pasta Bake with Tomatoes and Feta

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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.

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

1. 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.
2. 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.
3. 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.
4. Add the crushed tomatoes, dried oregano, thyme, salt, and pepper, then simmer for 8 minutes until the sauce thickens slightly.
5. 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.
6. Spread the pasta mixture into the prepared baking dish, smoothing the top with a spatula.
7. 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.
8. Bake uncovered for 25 minutes until the top is golden brown and the edges are bubbling vigorously.
9. 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.

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