Greek Pastitsio: The Ultimate Greek Pastitsio Recipe

Introduction to Greek Pastitsio

Greek Pastitsio is a beloved dish that captures the essence of Mediterranean cuisine. This comforting casserole, reminiscent of lasagna, features layers of pasta, rich meat sauce, and a creamy béchamel topping. It’s a dish that brings warmth and joy to any table, making it perfect for family gatherings or cozy nights in. Let’s dive into how to create this delightful dish in your own kitchen!

A Personal Story Behind My Greek Pastitsio Journey

Growing up, my family often celebrated special occasions with delicious home-cooked meals, and Greek Pastitsio was always a highlight. I remember my grandmother bustling in the kitchen, sharing stories and laughter as she layered the pasta and sauce. This dish has become a symbol of love and togetherness for me, and I’m excited to pass on this tradition to you.

What Makes This Greek Pastitsio Recipe Special?

What sets this Pastitsio apart is its perfect balance of flavors and textures. The savory meat sauce, infused with cinnamon and cloves, adds warmth and depth, while the creamy béchamel sauce creates a luscious topping that melds beautifully with the pasta. Each bite offers a comforting combination of rich, hearty flavors that will remind you of home.

The Full Greek Pastitsio Recipe

Ingredients

**Meat Sauce:**

• 2 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 red onions, finely chopped
• 2 lb (1 kg) beef mince (ground beef)
• 28 oz (800g) canned crushed tomatoes
• 2 beef bouillon cubes, crumbled
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or an extra 1/2 tsp cinnamon powder
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper

**Greek Béchamel:**

• 7 tbsp (100g) unsalted butter
• 3/4 cup all-purpose flour
• 4 cups (1 liter) whole milk (low fat is okay)
• 1/8 tsp nutmeg, preferably freshly grated
• 1/2 tsp salt
• 3 oz (100g) Kefalotyri Greek cheese, finely shredded (substitute with Parmesan or Romano)
• 2 egg yolks

**Pasta:**

• 14 oz (400g) Pastitsio No. 2 pasta / Greek bucatini (substitute with small ziti, penne, or normal bucatini)
• 4 oz (120g) feta cheese, crumbled
• 2 egg whites (yolks used in Béchamel)

**Topping:**

• 3 oz (75g) Kefalotyri Greek cheese, finely grated (substitute with Parmesan or Romano)

Instructions

1. Prepare the Meat Sauce: In a large pot, heat the olive oil over high heat. Add the minced garlic and chopped onions, cooking for 2-3 minutes until the onions soften. Tip: Stir frequently to prevent the garlic from burning.
2. Add the beef mince, breaking it up as it cooks until it turns from red to brown.
3. Stir in the remaining meat sauce ingredients. Bring to a simmer, then reduce the heat to medium-low. Cook for 45 minutes to 1 hour, stirring occasionally, until the mixture is thick with little liquid. Remove from heat and let cool to room temperature.
4. Make the Greek Béchamel: In a large saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute. Tip: Make sure to whisk continuously to avoid lumps.
5. Gradually pour in half of the milk while stirring to form a wet paste. Then, add the remaining milk, whisking until the mixture is lump-free.
6. Cook for about 5 minutes, stirring constantly, until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and stir in the nutmeg, cheese, and salt. Let cool for 5 minutes, then whisk in the egg yolks.
7. Cook the Pasta: Cook the pasta according to package instructions, but reduce the cooking time by 1 minute. Drain and return to the pot. Let cool for 3 minutes, then stir in the egg whites and crumbled feta.
8. Assemble and Bake: Preheat your oven to 350°F (180°C). In a baking dish (9 x 13 x 2.75 inches), layer the pasta evenly. Top with the meat sauce, smoothing it out, then pour over the Béchamel sauce. Sprinkle the grated cheese on top.
9. Bake for 30 minutes or until the top is golden brown. Allow to cool for at least 10 minutes before slicing to serve.

Serving Suggestions and Variations for Greek Pastitsio

Greek Pastitsio is a versatile dish that can be served in various ways. Pair it with a fresh Greek salad for a complete meal or serve it with crusty bread to soak up the delicious sauce. For a vegetarian option, consider substituting the meat with lentils or mushrooms for a hearty plant-based version. You can also experiment with different cheeses in the béchamel for added flavor.

Frequently Asked Questions About Greek Pastitsio

Can I make Pastitsio ahead of time? Yes! You can prepare the meat sauce and béchamel a day in advance, then assemble and bake the next day.
Can I freeze Greek Pastitsio? Absolutely! Cooked Pastitsio can be stored in the fridge for 4-5 days or frozen for up to 3 months. Just thaw and reheat covered in the oven.

Recipe Stats

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Calories per Serving: Approximately 500
• Servings: 8

Greek Pastitsio

A comforting Greek casserole with layers of pasta, meat sauce, and creamy béchamel.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 500 kcal

Ingredients

  

Main Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 medium red onions, chopped
• 2 cubes beef bouillon, crumbled
• 2 tbsp tomato paste
• 1 tsp white sugar
• 1 leaf bay leaf
• 1 tsp cinnamon powder
• 1 4 tsp ground cloves
• 3 4 tsp salt
• 1 tsp black pepper

Instructions

 

• In a large pot, heat the olive oil over high heat. Add the minced garlic and chopped onions, cooking for 2-3 minutes until the onions soften.
• Add the beef mince, breaking it up as it cooks until it turns from red to brown.
• Stir in the remaining meat sauce ingredients. Bring to a simmer, then reduce the heat to medium-low. Cook for 45 minutes to 1 hour, stirring occasionally, until the mixture is thick with little liquid. Remove from heat and let cool to room temperature.
• In a large saucepan, melt the butter over medium heat. Add the flour and stir for 1 minute.
• Gradually pour in half of the milk while stirring to form a wet paste. Then, add the remaining milk, whisking until the mixture is lump-free.
• Cook for about 5 minutes, stirring constantly, until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and stir in the nutmeg, cheese, and salt. Let cool for 5 minutes, then whisk in the egg yolks.
• Cook the pasta according to package instructions, but reduce the cooking time by 1 minute. Drain and return to the pot. Let cool for 3 minutes, then stir in the egg whites and crumbled feta.
• Preheat your oven to 350°F (180°C). In a baking dish (9 x 13 x 2.75 inches), layer the pasta evenly. Top with the meat sauce, smoothing it out, then pour over the Béchamel sauce. Sprinkle the grated cheese on top.
• Bake for 30 minutes or until the top is golden brown. Allow to cool for at least 10 minutes before slicing to serve.

Notes

You can store cooked Pastitsio in the fridge for 4-5 days or freeze it for up to 3 months. Just thaw and reheat covered in the oven.

Keyword Greek Pastitsio Recipe