Makaronopita (PastryLess Greek Pasta Bake)

Looking for the ultimate Greek comfort food? This Makaronopita (Pastryless Greek Pasta Bake) is a rich, creamy baked pasta made with feta, eggs and plenty of cheese for a golden, satisfying meal. This gluten-free version skips the traditional filo pastry while keeping all the comforting flavours of the classic Greek family favourite.

Makaronopita (PastryLess Greek Pasta Bake)

This Makaronopita (Pastryless Greek Pasta Bake) is Greece's answer to mac and cheese, a rich, creamy baked pasta held together with eggs, feta and plenty of cheese instead of a heavy sauce. Traditionally, makaronopita is made with layers of crisp filo pastry, but this gluten-free version skips the pastry entirely, allowing the cheesy pasta filling to take centre stage. The result is a comforting, hearty meal that's simple enough for a weeknight dinner yet special enough to share with family and friends.

This recipe is especially close to my heart because it's one of my family's favourites. My mum always made it with filo pastry, following the way my dad taught her many years ago before she made it her own. Together, Mum and I recreated the recipe without the pastry by increasing the eggs and cheese to give it the same structure and beautiful creamy texture. It's everything we loved about the original, just naturally gluten-free, and a dish that still brings everyone to the table.

Story Behind the Recipe

My mum's original Makaronopita was made with layers of filo pastry, four sheets on top, two in the middle and a buttery base. It was one of my dad's favourite meals, and he was actually the one who first taught Mum how to make it before she added her own touch over the years.

When I needed to create a gluten-free version, simply replacing the pastry wasn't enough. After plenty of experimenting together, Mum and I realised the secret was increasing the eggs and cheese to give the bake the same structure, richness and sliceability without the filo. It worked beautifully, and now this pastryless version has become a family favourite in its own right.

Watch How to Make It

https://youtu.be/yjPXw23VzI4

Makaronopita (Gluten-Free Greek Pasta Bake with Feta)

Helpful Tips

Use a Quality Gluten-Free Pasta

Not all gluten-free pasta behaves the same. Choose a quality brand such as Barilla, San Remo or Rummo, as they hold their shape well during baking and absorb the custard without becoming mushy.

Let It Rest

Allow the bake to rest for 15 minutes before slicing. This gives the egg mixture time to set and helps the slices hold together much better.

Bake Covered First

Covering the dish with dampened baking paper for the first part of baking traps moisture and prevents the top from drying out before the centre has cooked.

Reheating Leftovers

Gluten-free pasta tends to dry out more quickly than traditional pasta. For the best texture, reheat leftovers in the microwave until piping hot. If reheating in the oven, cover the dish tightly with foil or baking paper to help retain moisture.

Traditional vs Gluten-Free

Traditional Makaronopita is made with layers of filo pastry—a base layer, a middle layer and a golden top. This gluten-free version skips the pastry and instead uses extra eggs and cheese to create the same structure and hold. Allowing the bake to cool for at least 15 minutes before slicing helps it set and makes serving much easier.

Using Traditional Wheat Pasta

If you're making this recipe with traditional wheat pasta instead of gluten-free pasta, reduce the milk to 700–750 ml. Wheat pasta absorbs less liquid during baking, whereas gluten-free pasta tends to absorb more, which is why this recipe uses extra milk to keep the bake creamy.

Baking Dish

For the most even cooking, use a metal or ceramic baking dish. Stoneware tends to cook more slowly in the centre while drying out the edges.

Makaronopita (PastryLess Greek Pasta Bake)

Other Pasta Recipes You'll Love

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Baked Feta Pasta with Spinach and Pine Nuts

Ravioli Piccata with Pine Nuts

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Minestrone Soup with Butter Beans

Makaronopita (PastryLess Greek Pasta Bake)

Makaronopita (PastryLess Greek Pasta Bake)

Prep 15 minutes

Cooks 1 hour

Serves 6-8

25 x 35cm baking dish

INGREDIENTS (halve quantities to serve 4)

800g gluten-free QUALITY pasta, penne

8 extra-large eggs

900mL of milk

2 teaspoons salt

1 teaspoon freshly cracked black pepper

½ teaspoon ground nutmeg

400g feta cheese, finely crumbled

350g tasty cheddar, grated (optional to use Kefalotyri)

olive oil

INSTRUCTIONS

1. Boil the Pasta

Cook the gluten-free pasta in a large saucepan of well-salted boiling water until al dente, as it will continue cooking in the oven. Drain well.

2. Prepare the Egg Mixture

While the pasta is cooking, whisk the eggs in a large mixing bowl. Add the milk, salt, pepper, and nutmeg, and whisk until smooth. Stir in the crumbled feta.

3. Assemble the Pie

Grease the base and sides of a 25 x 35 cm baking dish with olive oil, making sure all edges and corners are well coated.

• Add half of the hot drained pasta.

• Sprinkle with half of the grated cheddar or Kefalotyri.

• Spoon over half of the egg and feta mixture.

• Use a fork to gently move the pasta around so the mixture settles throughout.

• Add the remaining pasta.

• Finish by sprinkling the remaining grated cheese on top.

• Spoon over the second half of the egg and feta mixture.

4. Bake

• Cover the top with a sheet of baking paper that’s been scrunched, dampened with water, and then flattened out. This helps retain moisture and keeps the top from drying out.

• Bake in a preheated oven at 180°C (fan-forced) for 50 minutes.

• Remove the baking paper and bake uncovered for a further 10 minutes.

5. Serve

Allow to cool for at least 15 minutes before slicing. If serving hot, note that the pieces may not hold their shape perfectly, but that’s part of the rustic deliciousness. Once cooled, it scoops out more cleanly and holds together better. Optional to sprinkle chopped parlsey over the top as a garnish.

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Makaronopita (PastryLess Greek Pasta Bake)

Recipe and Photography Margaret Pahos for @CreateCookShare