Pastitsio is a simple meat and macaroni pie with a creamy sauce packed with Greek flavour.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
- Meat and sauce mixture:
- 200 g/7oz macaroni
- 1 onion finely chopped
- 1 tbsp olive oil
- 1 clove garlic minced
- 250 g/9oz minced beef or lamb
- 400 g/14oz can of chopped tomatoes
- 35 ml/1 1/2fl oz dry white wine
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- pinch ground cloves
- pinch ground cinnamon
- pinch ground coriander
- salt and pepper to taste
- 50 g/2oz grated Kefalotiri/parmesan cheese
- 2 tbsp chopped fresh parsley
- Sauce Mix:
- 20 g/3/4oz butter
- 2 tbsp flour
- 200 ml/7fl oz milk
- 100 ml/3 1/2fl oz Greek yogurt
- 1 egg beaten
- 25 g/1oz grated Kefalotiri/parmesan cheese
- 2 tsp lemon juice
- pinch grated nutmeg
Preheat oven to 180C/350F/Gs4
Boil the macaroni in plenty of salted water till al dente, drain and set aside.
Heat oil in pan and saute the onion for 3 mins then add the garlic for 1 more minute.
Add the mince and brown.
Add the tinned tomatoes and all spices and seasoning and simmer for 20 minutes till some of the liquid has evaporated.
In a separate pan melt the butter and stir in the flour to form a paste.
Beat the egg in a small bowl with the grated cheese.
Mix milk and yogurt and gradually add this to the flour paste and stir till smooth and the sauce will start to thicken.
Pour a little of this into the egg mix and combine well and then add this to the pan with the rest of the sauce and stir in the lemon juice and nutmeg, stir well and season with salt and pepper to taste.
Grease a baking dish and layer the mince mixture and pasta then half the grated cheese then the bechamel sauce.
Top with remaining cheese and bake for 30-40 minutes till golden on top.
Sprinkle with the parsley to serve.