How to Cooking

How to Cooking

How to cooking

How to Make Greek Pastitsio – Easy Baked Pasta Recipe

Experience the rich and comforting flavors of Greece with our authentic Greek Pastitsio. It features mouth-watering layers of pasta, a delicious meat sauce, and a delicious bechamel sauce. Baked until golden brown, this traditional dish is the authentic taste of Greece.

How to Make Greek Pastitsio

0:00 – Introduction
0:41 – Prepare the meat sauce
2:00 – Prepare pasta
2:45 – Prepare Bechamel Sauce
3:45 – Assembling pastitsio
4:35 – Baking time
4:39 – Cut and serve


Makes 10 servings

For the meat sauce
2 tablespoons (30g) olive oil
2 medium onions (6oz – 180g), chopped
2 cloves garlic, minced
1/3 cup (70g) tomato paste
1 pounds (750g) ground beef
1 can (14oz- 400g) tomato puree
1 teaspoon (5g) salt
1 teaspoon (5g) sugar
1/2 teaspoon (1g) ground black pepper
1/3 teaspoon (1g) cinnamon
bay leaf

For pasta
1 pound (500g) Greek-style pasta, Bucatini No.2
2 tablespoons (30g) olive oil
1/4 cup (25g) Greek Kefalotyri or Parmesan cheese, grated
2 tablespoons fresh parsley

For Bechamel Sauce
1/3 cup (80ml) olive oil
2/3 cup (80g) all-purpose flour
4 cups (1 liter) milk
1/2 teaspoon (1g) nutmeg
3/4 teaspoon (4g) salt
3 large eggs, beaten

For Topping
1/2 cup (50g) Greek Kefalotyri or Parmesan cheese


To prepare this traditional pastitsio (pastichio) recipe, start with the meat sauce. Place a large skillet over medium to high heat and add olive oil, chopped onion and saute for 2-3 minutes. Add garlic, tomato paste and beef. Mash the meat with a wooden spoon and fry for 4-5 minutes. Pour in the red wine and wait for it to evaporate. Add canned tomatoes, sugar, cinnamon, cloves, bay leaf and seasoning. Bring to a boil, reduce heat and cover with a lid and simmer for about 30 minutes, until most of the juice has evaporated. (After the meat is cooked, remove the bay leaves, cloves, and cinnamon)
Prepare bechamel sauce for pastitsio. Melt butter in a large saucepan over medium to low heat. Add in the flour and beat continuously to form a smooth paste. Add the cooled milk in small increments, stirring constantly so the sauce doesn’t curdle. If the sauce still needs to thicken, bring to a boil over low heat while continuing to stir. Remove the pan from the heat and add the egg yolks, salt, pepper, a dash of nutmeg and grated cheese (50g/1.7oz.). Beat quickly so the eggs don’t turn into omelettes! Season with salt to taste.
Cook pasta for pastitsio 2-3 minutes less than directed on the package so they don’t become mushy after removing from the oven later. Drain the pasta and stir in the egg whites and feta cheese (mashed with a fork) and mix gently with a spatula.
For this pastitsio recipe, you’ll need a large baking dish, approx. 25*35cm / 10*14 inches. Butter the bottom and sides of the pan and assemble pastitsio. Layer pasta, top with meat sauce and spread evenly. Spread the bechamel sauce over the pastitsio and spread it evenly with a spatula.
Sprinkle grated cheese over pastichio and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns light golden brown. Let the pastitsio cool for a while before serving.
Serving Size: 1 square Calories: 724kcal Sugar: 11.1g Sodium: 607.6mg Fat: 30.7g Saturated Fat: 14.6g Unsaturated Fat: 14.1g Trans Fat: 0.2g Carbohydrates: 63.2g Fiber : 3.1g Protein: 44.5gCholesteron: 169.6mg

How to Make Greek Pastitsio

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