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In a large saucepan, heat the olive oil and sauté the chopped onion until translucent. This takes about 3-4 minutes. Then add the minced meat and fry, stirring constantly, until it is crumbly and well cooked. Depending on your choice, mixed minced meat or pure beef can be used. Both variants go well with this dish.
2. ADD GARLIC AND SPICES
As soon as the minced meat is cooked, add the garlic and fry briefly. The garlic gives the dish additional depth and a rich aroma. Then stir in oregano, thyme and salt and pepper to taste. Optionally, a pinch of cinnamon can also be added here to give the dish a typically Greek touch.
3. PREPARE THE TOMATO SAUCE
Now add the chopped canned tomatoes and vegetable stock. The tomato sauce should simmer for about 10 minutes over medium heat to allow the flavors to develop and the sauce to thicken slightly. The sauce should not be too runny as it will thicken a little more when the casserole is baked.
4. COOK KRITHARAKI
While the sauce is simmering, cook the kritharaki noodles in plenty of salted water according to the package instructions. Kritharaki noodles are smaller than regular pasta and only need 8-10 minutes to cook. Once the noodles are al dente, drain and set aside.
5. ASSEMBLE THE CASSEROLE
Fold the cooked kritharaki noodles into the minced meat and tomato sauce so that everything is evenly mixed. Pour this mixture into a large casserole dish and smooth it out. Sprinkle the crumbled feta evenly over the mixture. If you like it even cheesier, you can also sprinkle grated parmesan on top.
6. BAKE AND GARNISH
Bake the casserole in the preheated oven for about 25-30 minutes until the feta is lightly golden brown and crispy. Make sure that the feta does not get too dark, otherwise it could taste bitter.
After baking, remove the casserole from the oven and let it rest for a moment. Garnish with freshly chopped parsley before serving to give the dish a fresh and colorful touch.
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