Greek Cuisine

Traditional Greek Pastitsio Recipe – Greek Special

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Traditional Greek Pastitsio Recipe – Greek Special

Greek Pastitsio is a beloved comfort food that brings together the rich flavors of spiced beef ragu, tender bucatini pasta, and a velvety béchamel sauce. Often likened to lasagna, this dish offers a unique twist with its aromatic cinnamon-infused meat sauce and creamy topping. Traditionally baked to golden perfection, Pastitsio is a hearty meal that satisfies both the palate and the soul.
  • Prep Time20 min
  • Cook Time1 hr 30 min
  • Perform Time10 min
  • Total Time2 hr

Meat Sauce Ingredients :

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 3 cloves garlic, crushed
  • 1 ½ pounds lean ground beef
  • 1 (15 ounce) can crushed tomatoes
  • 1/2 cup dry red wine
  • 1/2 cup beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon ground cinnamon or 1 cinnamon stick
  • 1 whole clove
  • salt and pepper to taste

Pasta Ingredients :

  • 12 ounces bucatini or pastitsio pasta
  • 4 tablespoons butter
  • 1/4 cup grated Kefalotiri, Parmesan, or Pecorino cheese
  • 1 dash ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Béchamel Sauce Ingredients :

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups grated Kefalotiri, Parmesan, or Pecorino cheese, divided
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten

How To Make Traditional Greek Pastitsio :

1

Gather all the ingredients needed. Preheat the oven to 350 degrees F (175 degrees C) and grease a 9×13-inch casserole dish.

2

Prepare the meat sauce: In a skillet over medium heat, melt butter. Add onion and garlic; sauté until onion is soft, about 3 to 5 minutes. Increase heat, add ground beef, and cook until browned and crumbly, approximately 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.

3

Meanwhile, cook the pasta: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain well.

4

In a large bowl, combine melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper. Toss the drained pasta in this mixture until well coated. Let it cool slightly, then add 2 eggs and toss again. Set aside.

5

Make the béchamel sauce: In a saucepan over medium-low heat, melt butter. Stir in flour and cook for 2 minutes. Gradually pour in milk, stirring constantly until mixture comes to a boil. Season with nutmeg, salt, and pepper. Remove from heat and stir in 1 cup grated cheese, beaten egg, and egg yolk. Stir 1/2 cup of béchamel sauce into the meat sauce.

6

Assemble the pastitsio: Arrange the pasta evenly on the bottom of the prepared baking dish. Spoon the meat sauce over the pasta layer, then spread the remaining béchamel sauce evenly on top. Sprinkle with the remaining 1/2 cup grated cheese.

7

Bake in the preheated oven until bubbly and golden brown on top, about 50 minutes.

8

Let the pastitsio stand for 10 minutes before cutting into squares and serving.

Recipe Notes

Pasta Choice: While bucatini is traditional, penne or ziti can be used as substitutes.

Meat Variations: Ground lamb or pork can replace beef for a different flavor profile.

Make-Ahead Tip: Prepare the meat sauce a day in advance to enhance flavors and ease assembly.

Serving Suggestion: Garnish with extra grated cheese before serving for added richness.

Storage: Leftovers can be refrigerated for up to 3 days and reheated thoroughly.

Freezing: This dish freezes well; ensure it’s cooled completely before freezing and consumed within a month.

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