Classic Greek Pastitsio
A classic Greek pastitsio made with layers of pasta, a spiced beef and pork meat sauce, and rich béchamel sauce, baked until golden and perfectly sliceable.
Equipment
- ☐ Baking pan (20 × 32 × 6 cm)
- ☐ Large pot
- ☐ Medium saucepan
- ☐ Large pasta pot
- ☐ Fine whisk
- ☐ Wooden spoon or heatproof spatula
- ☐ Chef’s knife
- ☐ Cutting board
- ☐ Measuring cups and spoons
- ☐ Colander
- ☐ Mixing bowls
- ☐ Oven
- ☐ Ladle
Ingredients
Pasta Base
- 450 g #2 pasta or bucatini, penne, or ziti
- 4 tbsp unsalted butter
- 2 egg whites
- ¼ cup grated kefalotyri cheese
Meat Sauce
- 750 g ground meat 50% beef, 50% pork
- 1 medium red onion finely chopped
- 1 garlic clove finely chopped
- 650 g tomato passata
- 2 tbsp tomato paste
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground allspice bahari
- 1 tsp dried oregano
- 1 bay leaf
- 3 tbsp olive oil
- ½ cup red wine
- Salt and freshly ground black pepper to taste
Béchamel Sauce
- 1.2 liters whole milk
- 120 g unsalted butter
- 120 g all-purpose flour
- 4 egg yolks
- 2 egg whites
- ½ cup grated kefalotyri cheese
- ¼ tsp freshly grated nutmeg
- Salt and white pepper to taste
Instructions
Meat Sauce
- Place the 3 tbsp of olive oil into pot and set to high heat.
- Sautee meat until brown, approx 15 minutes. Make sure all moisture has evaporated before adding onion and garlic.
- Add in the onion and garlic, sautee about 5 minutes.
- Add the tomato paste and cook for about 2 -3 minutes.
- Deglaze by adding in the red wine, let the alcohol content evaporate.
- Add in the spices and tomato sauce, stir well.
- Bring to a simmer and allow to cook about 40 minutes.
Base
- Cook the pasta 3 minutes before fully cooked.
- After cooking them, drain and place pasta aside.
- Add 4 tblsp of butter (not salted) and mix well.
- ¼ cup of kefalotyri and set aside.
- Beat egg whites and set aside.
Beschemel Sauce
- Place pot on low-medium heat and add the butter.
- Melt the butter until bubbles form on top, do not allow to get too hot.
- Add in the flour all at once.
- Stir continuously, do not let the butter burn, but bring the mixture to a golden, nutty color, about 2-3 minutes.
- Lower the heat, slowly add in the milk while stirring with a whisk to avoid lumps. Mix into a creamy sauce and bring to a low boil.
- Add the kefalotyri and the nutmeg, salt and white pepper and mix well.
- Once it is bubbling take pot off the heat.
- Add in the egg yolks and mix thoroughly and carefully.
Asembling your Pastitsio
- In an oiled baking dish (25 by 32cm or 9 by 13in) assemble your pastitsio.
- Use the egg whites, and kefalotyri cheese, and mix well into the pasta.
- Add the pasta evenly in the pan.
- Add the meat sauce into the pan and spread evenly over the pasta.
- Add bechamel on top and spread evenly.
- Sprinkle ¼ cup kefalotyri on top of the sauce and place into oven.
- Cooking time 45 minutes to 1 hour or until golden brown at 180 - 200 c or 350 - 380 f.
Notes
Tips on the Recipe:
- Pasta should never be fully cooked because it will become mush in the pan while baking. It will cook itself in the pan and will come out perfect.
- An old school cook told me once to combine the egg whites with the pasta to ensure the pasta doesn't break apart when you cut out a piece from the pan when cooked.
- This recipe is an old tried and true recipe. I have used it in my deli business years ago and it was very successful. Try it and you'll like it!