Authentic Greek Pastitsio
A layered Greek lasagna I prefer way more than lasagna!
Recipe of the Day
Discover a New Recipe Every Day. Give Back With Every Bite.
Every day, we feature a hand-picked recipe for you to discover, cook, and share. The best part?
Every recipe you read helps feed the hungry.
Let’s talk about one of the most underrated Greek recipes I’ve ever had and why nobody talking about this more. Pastitsio is a classic layered casserole featuring cooked noodles, a rich meaty tomato sauce, and a creamy béchamel top. Three components that together make this special dish. I ate this for the rest of the week when I made it and I’m in love. Let’s talk about it.
My first thoughts when I think about why nobody is talking about pastitsio is because there’s spices in the tomato sauce. Growing up in my Italian family we had very specific ways of making the tomato sauce. I remember one time I added wine to mine and the family losing their appetite for it. I believe in the balance of this tomato sauce in this recipe because it’s complimented by the creamy cheese sauce.
The meat sauce starts like any other with a mirepoix that you must caramelize, then caramelize the meat, add your spices, wine, and tomato product. Let it simmer for as much time as your have. The longer it goes, the more delicious the sauce will be, BUT there is no harm in throwing it together quickly and baking it.
Next step is the pasta and béchamel sauce while that meat sauce cooks. Cook the pasta in salted boiling water and if you can’t find the special long ziti noodles, you can always use ziti or penne pasta. The secret to getting the pasta to stick is in the egg whites.
The bechamel sauce is the balance for the tomato sauce. It’s made cheesy with Kefalotyri cheese, a common goat/sheep’s milk cheese used in this or when that’s hard to find, Pecorino Romano cheese. Now it’s time to assemble.
Smash the noodles at the bottom of the casserole dish and they will all stick no matter what because of the egg whites and feta cheese. Next, in one even layer spread the meat sauce over the pasta. It may look like there’s no room for the cheese sauce, but it’s the perfect amount. Drizzle over your cheese sauce and gently spread to every corner. You may top with more cheese, but I bake as is on a sheet tray until the top turns slightly golden.
Leave this pastitsio to rest like any casserole or lasagna. The insides will be lava and it will make it easier to cut. Serve this up the next time you have guests instead of the boring old lasagna. I think it will really surprise you how much you like it.
Authentic Greek Pastitsio
For meat sauce:
- 1 red onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 lbs. ground beef
- 1 cup red wine
- 28 oz. Can crushed tomato
- 1 cup fresh parsley, minced
- 1/2 teaspoon white pepper
- 2 teaspoons granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 3 bay leaves
- Kosher salt, to taste
For bechamel:
- 4 cups whole milk
- 1/4 cup unsalted butter
- 1/2 cup flour
- 1 1/2 cups grated Kefalotyri or Pecorino
- 2 egg yolks
- Kosher salt, to taste
For pasta:
- 1 lb. long ziti, pastitsio pasta or penne pasta
- 2 egg whites
- 7 oz. feta cheese
Preparation
- In a wide pan over medium-high heat, add the olive oil, chopped onion, and garlic cloves to the pan. Cook for 3 - 5 minutes or until slightly golden.
- Add ground beef to the pan and break it up evenly all over the pan until browned. Season with salt.
- Deglaze the pan with red wine and reduce by half.
- Add the crushed tomato, parsley, pepper, sugar, cinnamon, nutmeg, oregano, thyme, and bay leaves. Let simmer for 45 - 60 minutes. Turn off the heat.
- Boil your pasta noodles until al dente in salted water. Drain and place in a 9x13 casserole pan with handles.
- Add the egg whites and feta cheese to the hot pasta and toss together immediately.
- Make the bechamel in a pot, starting by melting the unsalted butter over low heat. Add the flour to the pan and cook for 1 minute, stirring constantly. Whisk in your milk and bring to a boil, reduce to low, and add in your cheese until a smooth cheese sauce forms. Remove from the heat and whisk in your egg yolks and taste for seasoning.
- Assemble your pastisio by pouring the meat sauce over the pasta and using a spatula to create an even surface. Pour your béchamel sauce over the top until the brim.
- Bake at 400˚ F for 30 minutes or until the béchamel is golden brown.
- Let cool for 15 minutes, cut and serve.