Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         coarse ground meat
   1                    onion -- chopped
   6      tablespoons   butter
     1/2  pound         tomatoes -- peeled, strained or
   1      tablespoon    tomato paste diluted with:
   1      cup           water
                        salt and pepper to taste
     1/2  pound         thick macaroni
   2                    egg whites
   1      cup           parmesan cheese -- grated
   4      sheets        phyllo pastry
                        melted butter
                        -----béchamel sauce-----
   8      tablespoons   butter
  10      tablespoons   flour
   4      cups          hot milk
   2                    egg yolks -- lightly beaten
                        salt and pepper to taste

Preparation:

Brown meat and onion with 3 tbs. of the butter, breaking up the meat with a wooden spoon during the process. Add tomatoes (or paste w/water) and seasoning, and cook over low heat for about20 min., or until the liquid is absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining butter in another pan and pour it over macaroni. Beat egg whites lightly and add. Prepare the béchamel, melt the butter and add the flour slowly to it, blending in well. Add hot milk, stirring it in rapidly with a clean wooden spoon until the sauce thickens.. Remove the sauce from heat; blend in egg yolks. Pour over macaroni. Sprinkle with cheese. Butter a round cake pan and spread 2 phyllo sheets into it (let sheets extend over the pan; do not trim). Brush with melted butter. Spread half the macaroni on the phyllo, top with the chopped meat; add the rest of the macaroni, and fold edges of the phyllo up over it. Use the 2 remaining phyllo sheets for the top: butter each and trim to fit the pan. Bake in preheated oven at 375F. for about20 min., or until golden brown. Cool; turn out onto a platter.