Pastitsio
A comforting and hearty Greek pasta bake layered with a rich meat sauce and creamy béchamel, perfect for family gatherings and impressing guests.
Ingredients
For the meat sauce
- 2 tbsp olive oil
- 3 cloves garlic, finely minced
- 2 medium red onions, finely chopped
- 1 kg beef mince (ground beef) or 2 lb
- 3/4 cup dry red wine
- 800 g canned crushed tomatoes or 28 oz
- 2 cubes beef bouillon, crumbled
- 2 tbsp tomato paste
- 1 tsp white sugar
- 1 leaf bay leaf
- 1/2 tsp cinnamon powder
- 1 stick cinnamon (optional)
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 1 tsp black pepper
For the béchamel sauce
- 100 g unsalted butter
- 3/4 cup plain/all-purpose flour
- 1 litre whole milk or 4 cups
- 1/8 tsp nutmeg, preferably fresh
- 1/2 tsp salt
- 100 g Kefalotyri cheese, finely shredded
- 2 large egg yolks
For the pasta
- 400 g Pastitsio No. 2 pasta (or other small pasta) or 14 oz
- 120 g feta cheese, crumbled or 4 oz
- 2 large egg whites
- 75 g Kefalotyri cheese, finely grated or 3 oz
Instructions
Meat Sauce
- Heat olive oil in a large pot and add garlic and onion. Cook for 2-3 minutes until the onion softens.
- Add the beef and cook until it turns brown, breaking it up as it cooks.
- Pour in the wine and cook until it mostly evaporates.
- Next, add all remaining meat sauce ingredients, stir well, bring to a simmer, and reduce the heat. Cook for 45 minutes to 1 hour until thick.
- Remove from heat and let it cool for at least 30 minutes.
Greek Béchamel
- Melt butter in a large saucepan. Stir in flour and cook for 1 minute.
- Gradually add the milk while stirring until you have a smooth mixture.
- Cook for about 5 minutes until thick, then stir in nutmeg, cheese, and salt. Let it cool for a few minutes, then whisk in egg yolks.
Pasta
- Cook the pasta according to the package instructions, but reduce the cooking time by one minute. Drain and return to the pot.
- Stir in egg whites and gently fold in the crumbled feta.
Assemble and Bake
- Preheat your oven to 180°C (350°F).
- Place the pasta in a baking dish and spread the meat sauce over it. Pour the béchamel on top and sprinkle with more cheese.
- Bake for 30 minutes or until the top is golden brown.
- Let it cool for 10 minutes before slicing.
Notes
Pastitsio is best served warm, cut into neat slices. It goes well with a simple side salad and some crusty bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven until warmed through. Ensure the meat sauce is thick enough; it should not be saucy. Use fresh spices for the best flavor. Let the Pastitsio cool before slicing for cleaner cuts.