International Cuisine > Greek Cuisine > Main Dishes (Greek) > Pastitsio Recipe

Traditional Greek Pastitsio

Pastitsio is a classic Greek baked pasta dish, often referred to as Greek lasagna. It features layers of pasta, a rich meat sauce, and a creamy béchamel topping. This recipe provides a detailed guide to recreating this comforting and flavorful dish at home.

Prep Time
45 minutes
Cook Time
1 hour 30 minutes
Servings
6-8
Ingredients
  • 500 g Pastitsio Pasta (thick bucatini or penne)
  • 750 g Ground Beef
  • 1 Onion
  • 3 cloves Garlic
  • 1/2 cup Dry Red Wine
  • 700 g Crushed Tomatoes
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Dried Oregano
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 3 tablespoons Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 100 g Butter
  • 100 g All-Purpose Flour
  • 1.2 L Milk
  • 1/4 teaspoon Nutmeg
  • 3 Egg Yolks
  • 100 g Grated Kefalotyri Cheese (or Parmesan)

Meat Sauce Preparation

Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pot. Add the crushed tomatoes, tomato paste, dried oregano, cinnamon stick, and bay leaf. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally. Remove the cinnamon stick and bay leaf before assembling the pastitsio.

Béchamel Sauce Preparation

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens and comes to a simmer. Remove from heat and stir in the nutmeg and salt. Let the sauce cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in half of the grated cheese.

Pasta Preparation

Cook the pastitsio pasta according to package directions until al dente. Drain well. Toss the cooked pasta with a little olive oil and half of the remaining grated cheese.

Assembling the Pastitsio

Preheat oven to 175°C (350°F). Grease a 9x13 inch baking dish. Spread half of the pasta evenly over the bottom of the dish. Pour the entire meat sauce over the pasta layer. Spread the remaining pasta evenly over the meat sauce. Pour the béchamel sauce evenly over the top layer of pasta. Sprinkle the remaining grated cheese over the béchamel sauce.

Baking the Pastitsio

Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and bubbly. Let the pastitsio rest for at least 15-20 minutes before cutting and serving.

Nutrition Facts (Estimated per 100g of product)

Calories: 220kcal
Protein: 12g
Fat: 13g
Carbohydrates: 15g
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Pastitsio can be a relatively high-calorie and high-fat dish due to the meat sauce and béchamel. To make it healthier, consider using leaner ground beef, reducing the amount of cheese, or using a lighter milk for the béchamel sauce. Adjust portion sizes accordingly. This dish also contains gluten and dairy, so those with sensitivities should consider alternatives.

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FAQ

  • Can I use a different type of cheese?

    Yes, you can substitute Kefalotyri cheese with Parmesan cheese or a similar hard, salty cheese.
  • Can I make pastitsio ahead of time?

    Yes, you can assemble the pastitsio a day ahead of time and store it in the refrigerator. Add a few minutes to the baking time to ensure it is heated through.
  • Can I freeze pastitsio?

    Yes, baked pastitsio freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.