Pastitsio recipe

pastitsio recipe

Pastitsio recipe

Pastitsio, often called the Greek version of lasagna, is a hearty, comforting dish that embodies the soul of Greek cuisine. Picture layers of tubular pasta, bathed in a rich, spiced meat sauce, and topped with a velvety béchamel that turns golden and bubbly in the oven. This dish is a celebration of flavors—cinnamon and nutmeg add warmth to the meaty tomato sauce, while the creamy béchamel ties everything together in a luxurious embrace. Pastitsio is a staple at Greek family gatherings, holidays, and Sunday dinners, where it’s served with pride and a side of laughter. Its name comes from the Italian “pasticcio,” meaning “a mess,” but there’s nothing messy about this masterpiece. It’s a dish that reflects Greece’s history of cultural exchange, blending Mediterranean and Italian influences into something uniquely Greek. Every bite is a journey through tradition, comfort, and love.

Recipe for Pastitsio:

Ingredients:

  • 500g tubular pasta (like penne or bucatini)

  • 500g ground beef or lamb

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 400g canned tomatoes

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 cup red wine (optional)

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • 1 cup grated Parmesan or kefalotyri cheese

For the béchamel:

  • 4 cups milk

  • 1/2 cup butter

  • 1/2 cup flour

  • 2 eggs, beaten

  • Pinch of nutmeg

  • Salt and pepper to taste

Instructions:

  1. Cook the pasta al dente, drain, and toss with a bit of olive oil and half the grated cheese. Set aside.

  2. In a pan, sauté the onion and garlic in olive oil until soft. Add the ground meat and cook until browned. Stir in the tomatoes, cinnamon, nutmeg, wine, salt, and pepper. Simmer for 20 minutes.

  3. For the béchamel, melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Gradually add milk, stirring constantly until thickened. Remove from heat, stir in eggs, nutmeg, salt, and pepper.

  4. Layer the pasta in a baking dish, top with the meat sauce, then pour the béchamel over everything. Sprinkle with remaining cheese.

  5. Bake at 180°C (350°F) for 45 minutes or until golden and bubbly. Let it rest for 15 minutes before serving.

Tips:

  • Use high-quality pasta that holds its shape.

  • Let the béchamel cool slightly before adding eggs to avoid curdling.

  • Let the pastitsio rest after baking to set the layers for easier slicing.

  • Serve with a Greek salad for a complete meal.