Pastitsio
Pastitsio is a classic Greek baked pasta dish that layers tender pasta, a savory spiced meat sauce, and a creamy béchamel topping. Its signature flavors come from the spices in the meat sauce, giving it a distinct Mediterranean warmth.
Ingredients
Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain, toss with 1 tablespoon olive oil, and let cool slightly. Mix in beaten eggs, half the grated cheese, and season with salt, then set aside.
Heat 2 tablespoons olive oil in a pan over medium heat. Sauté the onion until soft, then add the garlic. Add the ground beef and cook until browned, breaking it up with a spoon.
Stir in the red wine and let it simmer until mostly evaporated. Add the crushed tomatoes, tomato paste. Season with half the cinnamon and nutmeg, oregano, bay leaf, salt, and pepper.
Simmer uncovered for 20-25 minutes until thickened. Remove bay leaf and set aside.
In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to form a smooth roux. Gradually add warm milk, whisking continuously until thickened.
Season with salt and nutmeg, then remove from heat. Stir in the rest of the grated cheese and whisk in the egg yolk.
Heat oven to 350°F. Grease a large baking dish.
Layer half of the pasta on the bottom. Spread the meat sauce evenly over the pasta. Add the remaining pasta on top. Pour the béchamel sauce evenly over the top layer and smooth it out. Sprinkle with extra grated cheese.
Bake for 45 minutes or until the top is golden brown. Let rest for 15-20 minutes before slicing.
Serve thet pastitsio warm, garnished with oregano.
Notes
Traditionally served as a main course with a Greek salad and crusty bread. Complements tzatziki, olives, and feta cheese on the side.
Best enjoyed with a glass of red wine like Agiorgitiko or a Greek white wine like Assyrtiko.
You can assemble the pastitsio and refrigerate overnight before baking.
Variations
If you can't find Kefalotyri, use Parmesan, Gruyère, or Pecorino Romano.
Replace meat with cooked lentils or mushrooms for a plant-based alternative.
Use gluten-free pasta and cornstarch instead of flour in the béchamel.
Substitute half the butter with olive oil and use low-fat milk for a lighter sauce.
Source
Often referred to as Greek lasagna, this comforting dish is rich, hearty, and perfect for family gatherings or festive occasions.
Pastitsio has its roots in Greek and Italian cuisine. The name "pastitsio" comes from the Italian "pasticcio", meaning "mess" or "hodgepodge", which refers to baked pasta dishes with rich sauces.
Food in Europe