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Author:
chefalextrim
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Classic Greek Pastitsio
Indulge in the rich and comforting flavors of Pastitsio, a traditional Greek baked pasta dish. This recipe features a savory ground lean beef sauce seasoned with aromatic spices like cinnamon and clove, layered with thick pasta tossed in egg, and crowned with a creamy, cheesy béchamel sauce. Perfect for a hearty family meal, this dish offers a delightful blend of textures and tastes, making it a true Mediterranean classic.
#Greek
#Pasta
#Casserole
#Comfort Food
#Beef
#Baked
#Traditional
#Family Meal
Golden-brown Pastitsio ready to serve
Recipe Information
40m
Prep Time
1h 30m
Cook Time
2h 10m
Total Time
8
Servings
Medium
Greek
English
Nutrition (per serving)
720
Calories
45g
Protein
55g
Carbs
35g
Fat
A perfect slice of Pastitsio, showing all layers
Ingredients
Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pastitsio baking, with bubbly béchamel
Instructions
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- Prepare the meat sauce: In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.10m
Preview10mPreviewPrepare the meat sauce: In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. - Add the diced red onion and minced garlic to the pot with the beef. Sauté for 5-7 minutes until the onions are softened and translucent.7m
Preview7mPreviewAdd the diced red onion and minced garlic to the pot with the beef. Sauté for 5-7 minutes until the onions are softened and translucent. - Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom.3m
Preview3mPreviewStir in the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor. Deglaze the pot with red wine, scraping up any browned bits from the bottom. - Add the beef stock, tomato puree, sugar, cinnamon stick, bay leaves, ground clove, and dried oregano. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30-40 minutes, or until the sauce has thickened.45m
Preview45mPreviewAdd the beef stock, tomato puree, sugar, cinnamon stick, bay leaves, ground clove, and dried oregano. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 30-40 minutes, or until the sauce has thickened. - While the sauce simmers, cook the pastitsio pasta according to package directions until al dente. Drain well. In a large bowl, whisk the 2 egg whites until slightly frothy. Add the drained pasta and toss to coat.12m
Preview12mPreviewWhile the sauce simmers, cook the pastitsio pasta according to package directions until al dente. Drain well. In a large bowl, whisk the 2 egg whites until slightly frothy. Add the drained pasta and toss to coat. - Prepare the béchamel sauce: In a separate saucepan, melt the 100g butter over medium heat. Add the 3/4 cup flour and whisk continuously for 2 minutes to create a roux.5m
Preview5mPreviewPrepare the béchamel sauce: In a separate saucepan, melt the 100g butter over medium heat. Add the 3/4 cup flour and whisk continuously for 2 minutes to create a roux. - Gradually whisk in the 4 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency. Remove from heat.10m
Preview10mPreviewGradually whisk in the 4 cups of milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to your desired consistency. Remove from heat. - Stir in the 1 tsp ground nutmeg and 2 tsp salt into the béchamel. Allow to cool slightly for 5 minutes. Then, whisk in the 2 egg yolks and 4 oz grated graviera cheese until fully combined and smooth.5m
Preview5mPreviewStir in the 1 tsp ground nutmeg and 2 tsp salt into the béchamel. Allow to cool slightly for 5 minutes. Then, whisk in the 2 egg yolks and 4 oz grated graviera cheese until fully combined and smooth. - Preheat your oven to 350°F (175°C). Grease a large 9x13 inch baking dish. Spread the egg-coated pasta evenly over the bottom of the prepared dish.5m
Preview5mPreviewPreheat your oven to 350°F (175°C). Grease a large 9x13 inch baking dish. Spread the egg-coated pasta evenly over the bottom of the prepared dish. - Pour the meat sauce evenly over the pasta layer. Ensure the cinnamon stick and bay leaves are removed from the sauce before layering.2m
Preview2mPreviewPour the meat sauce evenly over the pasta layer. Ensure the cinnamon stick and bay leaves are removed from the sauce before layering. - Finally, gently pour the béchamel sauce over the meat layer, spreading it evenly to cover completely. You can sprinkle a little extra cheese on top for a golden crust.3m
Preview3mPreviewFinally, gently pour the béchamel sauce over the meat layer, spreading it evenly to cover completely. You can sprinkle a little extra cheese on top for a golden crust. - Bake for 45-55 minutes, or until the béchamel is golden brown and bubbly. Let the Pastitsio rest for at least 15-20 minutes before cutting and serving to allow it to set.1hPreview1hPreviewBake for 45-55 minutes, or until the béchamel is golden brown and bubbly. Let the Pastitsio rest for at least 15-20 minutes before cutting and serving to allow it to set.
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