Squab pastichio

Pastichio me Pitsounia

Squab pastichio

PREP TIME 35 minutes
COOK TIME 2 hours

-1 package phyllo
-1 kg squab breast or chicken cut into small pieces
-500 grams large tube pasta, like tonnarelli
-2 chopped yellow onions
-1 cup white wine
-4 ripe tomatoes skinned and chopped
-1 cup olive oil
-1/2 cup chicken stock
-salt and pepper
-1 cup grated Kefalotyri cheese or parmesan
-3 eggs beaten
-1 cup melted butter

Wash the meat well, drain and let dry. Season with salt and pepper. Mix a couple of tablespoons of olive oil with an equal amount of butter in a frying pan, and sauté onion with meat for 5 minutes. Deglaze pan with wine, scraping the bottom of the it with a spatula, add tomato, stock and cook over low heat for 20 minutes. Remove meat from the pan with a slotted spoon onto a cutting board. If there is any skin remove it, and chop meat thinly. Preheat oven to 180°C. Boil pasta with plenty of well salted water for 1/2 the amount of time indicated on the package. Drain pasta and mix with the eggs and half the remaining butter. Brush three pieces of phyllo with butter, oil a spring form pan and lay the phyllo on the bottom of the pan with the sides coming up over the edge of the spring form pan. Place half the pasta on top, press it down and cover with half the grated cheese. Top the pasta with half the meat and its juices. Lay three more pieces of buttered phyllo on top and repeat with the cheese and the meat mixture. Top the whole thing off with the last three pieces of buttered phyllo, seal the edges of the overlapping pieces of phyllo, and if necessary, trim them. Bake in the oven for 45 minutes till the phyllo turns a nice deep golden color. Remove from the oven, let rest for 10 minutes and remove pie from the spring form pan onto a platter. Cut into pieces and serve.