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By stonylk_12523692
st paul, 63
on December 27, 2011
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Very good. I doubled the feta, added half again the amount suggested on all the greens (of course with Rachel it's hard to tell exactly how much collard is in a medium bunch and dotted it with butter before baking. I've made a meat pastitsio at Christmas supper for years and decided to try this one in case there were vegetarians present. I always make it ahead but make sure it comes to ROOM TEMP before baking or you will be waiting for it.
We served it with ham, a green salad and a cranberry-pineapple cream cheese jello, making it the starch of the menu. As a side dish it served 12 and I wish I'd had more. Great menu.