Pastitsio is a favorite traditional Greek dinner recipe.  It’s a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. Pastitsio – with layers of pasta, a rich cinnamon-spiked red wine meat sauce, topped with a thick layer of cheese sauce.

Ingredients of Pastitsio


  • 3 garlic cloves , finely minced
  • 2 tbsp olive oil
  • 2 red onions , finely chopped 
  • 1 kg beef mince 
  • 3/4 cup red wine
  • 800g tomato
  • 2 beef bouillon cubes , crumbled 
  • 2 tbsp tomato paste
  • 1 tsp white sugar
  • 1 bay leaf
  • 1/2 tsp cinnamon powder
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 1 tsp black pepper


  • 7 tbsp butter , unsalted
  • 3/4 cup flour
  • 4 cups milk
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 100g Greek cheese 
  • 2 egg yolks


  • 400g pasta 
  • 120g , crumbled
  • 2 egg whites


  • 75g Greek cheese 

How to Make Pastitsio


  • Heat the pan. Add garlic and onion, cook for 5 min. Add beef and cook, until it changes from red to brown.
  • Add wine.
  • Add remaining Meat Sauce ingredients.
  • Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then.
  • Remove from stove and cool.


  • Melt butter in a pan. Add flour and stir for 1 minute.
  • Pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk – the paste should easily dissolve so it’s lump-free.
  • Remove from stove. Stir in nutmeg, cheese and salt.
  • Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside.


  • Cook the pasta.
  • Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.


  • Place pasta in a baking dish, arranging them so they are all going in the same direction as best you can.
  • Top with Meat Sauce, then smooth the surface.
  • Put over Béchamel Sauce, then sprinkle over the cheese.
  • Bake 30 min.
  • Cool for at least 10 minutes. Serve!



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