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Greek Spaghetti

My mother first cooked this when we lived in Cyprus - the recipe was given to her by a greek neighbour.

  • Total time: preparing and cooking 1 and a half hours

Serves: 4


  • 1 packet spaghetti
    2 tins crushed tomatoes
    1 large onion diced
    grated cheese
    1 tin corned beef - diced in cubes
    little oil


  1. Put spaghetti into boiling salted water and boil until cooked. Meanwhile fry the onion which has been diced and the oil. When the onion has been fryed lightly add the tins of tomatoes. When the spaghetti is cooked drain in a colandar and rinse with cold water to remove the starch. Add the pan of onions and tomatoes to the spaghetti.
  2. In a large roasting tin empty half of the spaghetti mixture. Put the corned beef chunks evenly over the mixture. Empty the remainder of the spaghetti onto the top. Put enough grated cheese to cover the entire spaghetti to seal it. Cook in a moderate oven until the cheese has melted. This recipe is delicious and very moorish.

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