2 1/2 c. Mizithra cheese
1 lb. ziti or lg. macaroni
2 onions
1 1/2 lb. hamburger
Butter
1-1 1/2 c. tomato juice
4 tbsp. tomato paste
Garlic powder
Cinnamon
Mint
Salt & pepper
Oregano
Sugar
2 white sauces (see below)

Grate cheese; set aside. Cook ziti/macaroni, rinse and oil them so they won't stick, set aside in warm place. Chop onions. Saute onions in a little butter. Add hamburger and cook just to browned. Add tomato paste, a lot of garlic powder, cinnamon, mint, salt, pepper, oregano and a little sugar. Cook for a while to marry flavors. Add enough tomato juice to keep from burning. Set aside in warm place.

Makes white sauces - one thin one with milk and one thick one with heavy cream.

THIN SAUCE:

2 tbsp. butter
A little flour
2 c. milk (approx.)

Make the sauce, cool it, then add 1 egg, well beaten. Set aside.

THICK SAUCE:

2 tbsp. butter
A little flour
2 c. whipping cream

Make the sauce, cool it, then add 3 eggs, well beaten. Set aside.

Assembly: 9 x 12 x 2 inch baking pan. Layers: pasta, cheese, meat, cheese, pasta, etc. until used up. Cover whole thing with thin White Sauce. Bake 10 minutes at 400 degrees. Remove from oven. Add thick sauce (this will become custard). Top all with 4-5 layers of phyllo leaves, using browned butter between each layer of leaves. Bake 50 minutes at 350 degrees, until firm and brown. Remove from oven, allow to cool slightly before cutting into squares like lasagna.