Traditional Greek Pastitsio Recipe

Pastitsio is a beloved Greek dish that embodies the essence of Mediterranean comfort food. Often referred to as "Greek lasagna," this hearty casserole features layers of tubular pasta, a rich and aromatic meat sauce infused with spices like cinnamon and cloves, and a velvety béchamel topping.

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Pastitsio Recipe

Ingredients 8 Servings

For the Meat Sauce:

  • 750 g ground beef
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp of ARGILOS IV MILD olive oil
  • 2 tbsp tomato paste
  • 400 g canned chopped tomatoes
  • 100 ml red wine (optional)
  • 2 beef bouillon cubes (optional)
  • 1 tsp ground cinnamon
  • 1 tsp of tumeric (optional)
  • 1 tbsp granulated sugar
  • Salt and pepper, to taste
  • Oregano

For the Pasta Layer:

  • 300 g bucatini or thick macaroni
  • 2 eggs
  • 200 g feta cheese, crumbled
  • Salt and pepper, to taste

For the Béchamel Sauce:

  • 100 g butter
  • 100 g all-purpose flour
  • 1 liter whole milk
  • 3 egg yolks
  • 150 g grated Gruyère cheese (or kefalotyri)
  • ½ tsp ground nutmeg
  • Salt and pepper, to taste

Pastitsio Recipe

Instructions

1. Prepare the Meat Sauce:

  • Add ground beef, breaking it up, and cook until browned.
  • Isauté the onions in ARGILOS IV MILD olive oil until translucent.
  • Add garlic and cook for 1 minute.
  • Stir in tomato paste and cook for another minute.
  • Pour in red wine (optional), allowing the alcohol to evaporate.
  • Add canned tomatoes, bouillon(optional) cubes, cinnamon, sugar, salt, pepper, tumeric (optional) and oregano.
  • Simmer on low heat for 20–25 minutes until thickened.

2. Cook the Pasta:

  • Boil pasta in salted water until al dente.
  • Drain and transfer to a large bowl.
  • Mix in beaten eggs, crumbled feta, salt, and pepper.

3. Make the Béchamel Sauce:

  • In a saucepan, melt butter over medium heat.
  • Whisk in flour and cook for 2–3 minutes.
  • Gradually add milk, whisking continuously to prevent lumps.
  • Cook until the sauce thickens.
  • Remove from heat and stir in egg yolks, grated cheese, nutmeg, salt, and pepper.

4. Assemble the Pastitsio:

  • Preheat oven to 180°C (350°F).
  • In a greased baking dish, spread the pasta mixture evenly.
  • Layer the meat sauce over the pasta.
  • Pour the béchamel sauce over the meat layer, smoothing the top.
  • Sprinkle additional grated cheese on top.

5. Bake:

  • Bake for 40–45 minutes until the top is golden brown.
  • Let it rest for 15–20 minutes before serving.

Tips for Success

Eggs in Pasta: Mixing eggs into the pasta helps bind the layer, making slicing easier.

Béchamel Consistency: Ensure the béchamel is thick but pourable; this creates a creamy top layer.

Resting Time: Allowing the pastitsio to rest after baking helps the layers set, enhancing flavor and presentation.

ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Nostos Goods

Perfect Match

ARGILOS IV MILD

Incorporating Argilos IV EVOO into your pastitsio not only adds depth to the meat sauce and béchamel but also brings a touch of Greek tradition to your table. Its balanced flavor complements the savory layers of pasta, spiced meat, and creamy sauce, making each bite a delightful experience.

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ARGILOS EVOO

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