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Greek Pastitsio

Greek Pastitsio

5 from 1 vote
Experience the rich and comforting tastes of Greece with our authentic Greek Pastitsio. It features tantalizing layers of pasta, savory meat sauce, and luscious bechamel sauce. Baked to golden perfection, this traditional dish is a true taste of Greece.
Servings 10
Prep Time 40 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 50 minutes
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Ingredients
  

For the Meat Sauce

  • 2 tbsp (30g) olive oil 
  • 2 medium onions (6oz - 180g) , chopped
  • 2 cloves of garlic , minced
  • 1/3 cup (70g) tomato paste
  • 1 ⅔ pounds (750g) ground beef
  • 1 can (14oz- 400g) tomato puree
  • 1 tsp (5g) salt
  • 1 tsp (5g) sugar
  • 1/2 tsp (1g) ground black pepper
  • 1/3 tsp (1g) cinnamon
  • bay leaves

For the Pasta

  • 1 pound (500g) Greek pasta, Bucatini No.2
  • 2 tbsp (30g) olive oil
  • 1/4 cup (25g) Greek Kefalotyri or Parmesan cheese , grated
  • 2 tbsp 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 tsp (1g) nutmeg
  • 3/4 tsp (4g) salt
  • 3 large eggs , beaten

For Topping

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

Instructions
 

Prepare the meat sauce.

  • In a large pan heat oil over medium-high heat.
  • Add chopped onion and sauté for 5 minutes, until softened.
  • Add the garlic and cook for 1 minute more until fragrant.
  • Stir in the tomato paste and sauté for 1-2 minutes more.
  • Now, add the ground meat. Cook until it changes its raw color. Break it up using a spoon.
  • Add the tomato puree, cinnamon, sugar, salt, black pepper and bay leaves.
  • Simmer the sauce over medium-low heat for 20-25 minutes until the meat is cooked and the sauce is reduced.
  • Remove from heat, discard the bay leaves and set aside.

Prepare the pastitsio pasta.

  • Cook the pasta to the al dente stage in salted water according to package instructions.
  • Drain the pasta.
  • Brush a 10x14 inch (25x35cm) pan with 2 tablespoons of olive oil.
  • Add the drained pasta, the Greek Kefalotyri or Parmesan cheese and fresh parsley.
  • Toss to coat and set aside.
  • Meanwhile, preheat the oven to 350F (180C).

Prepare the bechamel sauce.

  • In a medium heavy saucepan, heat olive oil over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling.
  • Gradually stir in milk, until the mixture is smooth.
  • While stirring continuously, gradually pour the beaten eggs.
  • Add the salt, pepper and nutmeg.
  • Cook while stirring constantly until the sauce boils and begin to thicken.

Assemble the pastitsio.

  • Spread the meat sauce evenly over the pasta layer.
  • Pour the bechamel sauce over the meat sauce. Spread evenly.
  • Sprinkle Greek Kefalotyri or Parmesan cheese on top.
  • Bake for 40-45 minutes or until golden brown.
  • Let it rest for at least 30 minutes before cutting and serving. Enjoy!

Video

Nutrition

Serving: 1 serving out of 10Calories: 578kcalCarbohydrates: 58.3gProtein: 39.4gFat: 22gSaturated Fat: 6.2gCholesterol: 130mgSodium: 554mgPotassium: 665mgFiber: 3.6gSugar: 10.6gCalcium: 215mgIron: 16mg
Calories: 578kcal
Course: Main Course, Pasta
Cuisine: Greek
Keyword: baked pasta, bechamel sauce, Greek lasagna, pastitsio