Everyone likes pasta and that makes it the most common suggestion for a festive dinner. So, this year, along with the handmade pasta by Mama Irene, we have a delicious suggestion for your New Year’s dinner. We’ll call it the pasta pie without phyllo, but you can call it anything you want! It’s egg-free, full of vegetables, and can easily be made vegan for those who want it. Come see it on our festive table!

What we are going to need

Casarecce pasta by Mama Irene. Handmade pasta, fermented only with excellent quality Greek semolina from durum wheat, without added salt, ready in just 3 to 4 minutes. You’ll find it at mamairenepasta.gr, and you can get 10% off every order using the code “LITTLEHANDS” during checkout.
Vegetables. Potatoes, carrots, onions, and spinach. You’ll need to boil the potatoes, grate the carrots and onions, and you can use frozen spinach.
Milk. You can use plant or animal milk.

Olive oil. Pure, virgin olive oil.
All-purpose flour.
Spices. Garlic powder and nutmeg, freshly ground pepper and salt. The spices are suitable for babies 6 months old, though not the salt, which is not suitable for children under the age of one, and it should be added in moderation even after the age of one.
Grated cheese. Choose a cheese that melts.

Tips

I suggest casarecce pasta, but you can use any pasta you like or have available. You’ll find a great variety of handmade pasta at mamairenepasta.gr, as well as the unique organic pasta “recipe by Little Hands” series, and don’t forget to use the code LITTLEHANDS.
You can make the pasta pie without phyllo either in a large baking pan or in smaller ones for individual portions.
If you have leftover chicken or any other meat, you can add it to the pasta pie. It’s a great way to use leftover food.
Add grated cheese at will and depending on your tastes and eating habits. If you want, you can add it to the pasta pie as well.
The temperature differs from oven to oven, so check often.

See more

400 g casarecce pasta by Mama Irene

2 large carrots, grated

1 onion, grated

100 g spinach, frozen

½ tsp garlic powder

2 tsp olive oil

400 g milk (plant or animal)

1 tsp all-purpose flour

salt (for children over the age of one)

pepper

½ tsp nutmeg

For the “bechamel”

250 g potatoes, boiled

4 tsp olive oil

12 tsp milk (plant or animal)

3 tsp all-purpose flour

½ cup water

nutmeg

grated cheese

Boil the pasta according to the instructions.

Oil a baking pan.

Drain the pasta and place them in the baking pan.

Sauté the onion, the carrot, the spinach, and the garlic in a pan with 1 Tbsp. olive oil, adding salt and pepper, until soft.

Move the sautéed vegetables to the pasta and mix thoroughly.

Place the milk, the nutmeg, the flour, and the baking powder in a bowl and whisk thoroughly.

Transfer the mixture to the vegetables and mix well.

Finally, mash the boiled potatoes.

Heat up the olive oil in a pan over medium heat.

Add the milk, the flour, and the rest of the “bechamel” ingredients and mix continuously with a wooden spoon until you have a thin liquid mixture.

Move the mixture to the boiled potatoes and mix thoroughly.

Spread that mixture over the vegetables and level it so that it covers the whole surface.

Finally, sprinkle the grated cheese over it and bake in an oven preheated to 200°C, for 30 minutes.

It’s ready when it has taken a golden-brown color. Remove from the oven and set aside to cool down for 15–20 minutes, then cut and serve.

Ingredients