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Easy Greek pastitsio recipe
Pastitsio is a simple meat and macaroni pie with a creamy sauce packed with Greek flavour.
Ingredients
Meat and tomato sauce
- 1 tbsp olive oil
- 500 g minced beef or lamb or mix of both
- 1 onion finely chopped
- 1 clove garlic minced
- 400 g tinned tomatoes
- 1 beef stock cube
- 75 ml red wine
- 1 tbsp tomato puree
- 1 pinch ground cloves
- 1/2 tsp cinnamon ground
- 1 bay leaf
- salt and pepper to taste
- 50 g Kefalotiri or parmesan cheese grated
- 2 tbsp fresh parsley chopped
Bechamel sauce mix
- 25 g butter
- 30 g flour
- 200 ml milk
- 100 ml Greek yogurt
- 1 egg yolk beaten (save the white for the pasta)
- 50 g Kefalotiri or parmesan cheese grated
- 1 pinch nutmeg grated
Pasta layer
- 200 g bucatini pasta or penne or macaroni
- 50 g feta crumbled
- 1 egg white
Instructions
- Preheat oven to 180C/350F/Gs4 and grease a baking dish
- Heat oil in pan and brown the mince then tip this on to a plate while you saute the onion for 3 mins then add the garlic for 1 more minute.
- Return mince to the pan and add all the other ingredients for the meat and tomato sauce and simmer for 20 minutes
Bechamel sauce
- Melt butter in a pan and stir in the flour.
- Mix the milk with Greek yogurt and the egg yolk and stir this into the sauce along with nutmeg, seasoning and cheese
Pasta
- Boil the pasta till just al dente and drain then toss with the feta and egg white
Layering up the pastitsio
- Start with the pasta on the bottom of your baking dish then cover with the meat sauce and top with the bechamel sauce and finish with some more cheese
- Bake for 30-40 minutes till golden on top then sprinkle with parsley to serve
Video
Notes
Make ahead and cover in cling film and store in the fridge for up to 24 hours before baking in the oven.
You can freeze any leftover pastitsio for up to 3 months.
Nutrition
Calories: 550kcalCarbohydrates: 40gProtein: 32gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 116mgSodium: 703mgPotassium: 677mgFiber: 3gSugar: 7gVitamin A: 543IUVitamin C: 10mgCalcium: 362mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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