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
MEAT SAUCE:
- 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
GREEK BECHAMEL:
- 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
PASTA:
- 400g pasta
- 120g , crumbled
- 2 egg whites
TOPPING:
- 75g Greek cheese
How to Make Pastitsio
SAUCE:
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Heat the pan. Add garlic and onion, cook for 5 min. Add beef and cook, until it changes from red to brown.
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Add wine.
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Add remaining Meat Sauce ingredients.
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Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then.
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Remove from stove and cool.
GREEK BÉCHAMEL
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Melt butter in a pan. Add flour and stir for 1 minute.
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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.
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Remove from stove. Stir in nutmeg, cheese and salt.
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Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside.
PASTA
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Cook the pasta.
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Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
ASSEMBLE AND BAKE:
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Place pasta in a baking dish, arranging them so they are all going in the same direction as best you can.
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Top with Meat Sauce, then smooth the surface.
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Put over Béchamel Sauce, then sprinkle over the cheese.
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Bake 30 min.
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Cool for at least 10 minutes. Serve!
