Receipe

Greek Pastitsio Recipe: A Classic Comfort Dish

Ashley December 21, 2024

3 minutes read

Greek Pastitsio Recipe: A Classic Comfort Dish — Receipe For Greek Patiscio

In the realm of Greek cuisine, few dishes evoke the comfort and nostalgia of Pastitsio, often referred to as the Greek version of lasagna. This delightful casserole, layered with pasta, a rich meat sauce, and a creamy béchamel topping, is a beloved staple at family gatherings and festive celebrations. If you've never tasted Pastitsio or are looking to recreate that unforgettable flavor from your last trip to Greece, this guide will take you through making this iconic dish step-by-step.

Table of Contents

What is Pastitsio?

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A golden layer of creamy béchamel topped Pastitsio

Pastitsio, also known as Patitsios in some regions, is a baked pasta dish that combines macaroni, meat sauce, and béchamel sauce into layers of sheer deliciousness. While it shares some similarities with Italian lasagna, Pastitsio’s distinct flavors set it apart, offering a taste of the Mediterranean that is uniquely Greek.

Ingredients You’ll Need:

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Component	Ingredients
For the Macaroni:	1 pound (450 grams) thick pasta (like bucatini or penne) Water for boiling Salt
For the Meat Sauce:	2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, minced 1 pound (450 grams) ground beef or lamb 1 15-ounce can of crushed tomatoes ¹⁄₂ cup red wine (optional) 1 teaspoon ground cinnamon ¹⁄₂ teaspoon ground allspice 2 tablespoons tomato paste Salt and pepper to taste
For the Béchamel Sauce:	8 tablespoons unsalted butter ³⁄₄ cup all-purpose flour 4 cups warm milk ¹⁄₂ teaspoon grated nutmeg 3 egg yolks, beaten Salt and pepper 1 cup grated Parmesan or kefalotiri cheese
Additional:	2 cups grated Kefalotiri or Parmesan cheese for topping

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Make sure to gather all your ingredients before starting to ensure a smooth cooking process. If you’re unable to find Kefalotiri, Parmesan is an excellent substitute.

Step-by-Step Pastitsio Recipe

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Cook the Pasta

Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain and rinse with cold water to stop the cooking process. Set aside.

✨ Note: Using cold water helps prevent the pasta from sticking together or getting mushy.

Prepare the Meat Sauce

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In a large skillet or saucepan, heat the olive oil over medium heat.
Add the onions and cook until translucent.
Stir in garlic and cook for another minute.
Add the ground meat, breaking it apart with a spatula. Cook until browned.
Add wine (if using) and let it reduce by half.
Mix in the crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer for about 15 minutes, stirring occasionally.

💡 Note: The cinnamon and allspice give Pastitsio its unique Greek flavor, don’t skip them!

Make the Béchamel Sauce

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A thick, creamy béchamel sauce being whisked

Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2 minutes to form a roux.
Gradually add the warm milk while continuously whisking to avoid lumps.
Season with nutmeg, salt, and pepper.
Reduce heat and cook until thickened, stirring constantly.
Remove from heat, and temper the egg yolks with a small amount of the warm sauce. Then, mix back into the sauce.
Stir in half of the cheese until melted and smooth.

🍴 Note: Tempering the eggs prevents them from scrambling when added to the hot béchamel.

Assemble the Pastitsio

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Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Spread half of the pasta on the bottom of the dish. Top with some cheese.
Pour the meat sauce over the pasta, spreading evenly.
Add another layer of pasta, sprinkle with cheese, and then pour the béchamel sauce over it. Ensure an even layer by spreading with a spatula.
Sprinkle the remaining cheese on top.

Bake the Pastitsio

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Place the dish in the preheated oven and bake for about 45 minutes or until the top is golden and bubbly.
Allow it to rest for at least 30 minutes before slicing. This helps the dish set and slice more neatly.

Final Thoughts on Greek Pastitsio

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Pastitsio is more than just a dish; it’s an experience, a testament to Greek culinary tradition where simplicity meets sophistication. This recipe guides you through making a comforting, aromatic dish that’s perfect for a cozy family dinner or a special occasion. Its layers of flavorful pasta, rich meat sauce, and creamy béchamel make it a stand-out comfort food, inviting you to explore the warm, inviting tastes of Greece from your own kitchen. Enjoy the process of creating this classic dish, and savor the delightful fusion of textures and flavors that Pastitsio brings to the table.

What makes Pastitsio different from lasagna?

While both are layered pasta dishes, Pastitsio typically uses a specific tube-shaped pasta, incorporates unique spices like cinnamon and allspice, and features a distinct, creamy béchamel sauce rather than a ricotta or mozzarella topping.

Can I make Pastitsio ahead of time?

Yes, you can prepare and assemble Pastitsio the day before. Cover it well and refrigerate. Bake it when you’re ready, adding a few minutes to the cooking time if necessary.

Is Pastitsio suitable for freezing?

Absolutely. Pastitsio freezes well. You can freeze it before baking or after, just ensure you cool it completely first. Thaw in the refrigerator overnight before reheating.