Pastitsio is a classic Greek comfort dish made with layers of seasoned meat sauce, pasta, and rich, creamy béchamel sauce. With a hint of cinnamon and nutmeg, this dish brings together the savory and aromatic flavors of Greece. It’s similar to lasagna, but with a distinctly Greek twist, making it perfect for any special occasion or as a comforting family meal.
Preparation Time: 40 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 8-10
Ingredients:
For the Meat Filling:
- 2 tablespoons olive oil (plus more for greasing the baking dish)
- 2 pounds ground beef or ground lamb (or a mixture of both)
- 1 large yellow onion, coarsely chopped
- 1 cup dry white wine
- 1 (14-ounce) can tomato puree (or tomato sauce)
- 3 tablespoons finely chopped fresh parsley
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons breadcrumbs
For the Pasta:
- Kosher salt, as needed
- 1 (16-ounce) box #2 macaroni for pastitsio (or bucatini)
- 2 tablespoons unsalted butter
- 4 large egg whites, beaten
- 1 1/2 cups grated Parmesan cheese (or Kefalotyri), divided
For the Béchamel Sauce:
- 8 ounces (1 cup) unsalted butter
- 1 cup all-purpose flour
- 1 quart milk, warmed
- 8 large egg yolks, beaten
- 1 pinch ground nutmeg
- 1 pinch kosher salt
Directions:
Step 1: Make the Meat Filling
- Heat the oil: In a large Dutch oven or heavy-duty pot, heat olive oil over medium-high heat.
- Cook the meat: Add the ground beef or lamb and cook, breaking it up with a wooden spoon, until no longer pink, about 10 minutes. Drain excess fat.
- Add the vegetables: Add the onions and cook until they are translucent, about 5 minutes.
- Add the seasonings and simmer: Add the wine, tomato puree, parsley, allspice, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce begins to thicken. Stir in the breadcrumbs to absorb excess liquid. Remove from heat and set aside.
Step 2: Make the Pasta
- Cook the pasta: In a large pot of well-salted water, cook the pasta according to package directions until al-dente. Drain well and rinse in a colander under cold water to cool completely.
- Coat with butter and egg whites: Melt butter in the pasta pot. Return the cooked pasta to the pot and gently fold in the beaten egg whites and 1 cup of grated cheese.
Step 3: Assemble the Pastitsio
- Prepare the baking dish: Brush the bottom and sides of a 5-quart (15 x 10 x 2-inch) baking dish with olive oil.
- Layer the pasta: Layer the pasta on the bottom and press down to make it somewhat flat.
- Add the meat filling: Add the meat filling in an even layer over the pasta, flattening it as best you can.
- Preheat the oven: Position a rack in the center of the oven and preheat to 350°F (180°C).
Step 4: Make the Béchamel Sauce
- Prepare the roux: Melt butter in a medium saucepan over low heat. Add the flour and whisk continuously to make a smooth paste (roux). Cook for 1 minute, whisking constantly, without letting it brown.
- Add the milk: Slowly add warmed milk while whisking continuously. Simmer over low heat until it thickens, about 15-20 minutes.
- Temper the egg yolks: Remove from heat. In a medium bowl, add the egg yolks. Gradually add a little of the hot milk mixture to the egg yolks while whisking continuously (this is called tempering). Whisk the tempered yolks back into the saucepan. Add nutmeg and salt.
- Cook until thickened: Cook over very low heat, stirring continuously until thickened. The béchamel should be thicker than gravy but not as thick as pudding.
Step 5: Bake the Pastitsio
- Pour the béchamel: Pour the béchamel sauce over the meat filling, making sure to cover the entire surface, including the corners.
- Sprinkle with cheese: Sprinkle the top with the remaining 1/2 cup of grated Parmesan cheese.
- Bake: Place the dish on a rimmed baking sheet and bake until the top is a golden color, about 45-50 minutes.
- Cool and serve: Let the pastitsio cool for about 20 minutes before serving.
Serving Suggestions:
- Serve with a side of Greek salad for a refreshing contrast.
- Pair with crusty bread to soak up the rich béchamel sauce.
- Enjoy with a glass of dry white wine such as Assyrtiko or Pinot Grigio.
- Garnish with extra fresh parsley for a touch of color.
- Serve alongside tzatziki sauce for a traditional Greek accompaniment.
Cooking Tips:
- Temper the egg yolks: Be sure to add a little hot sauce to the egg yolks before adding them back into the saucepan to prevent curdling.
- Make ahead: Assemble the dish and refrigerate before baking. When ready to serve, bake as directed.
- Use Kefalotyri cheese: If available, Kefalotyri gives a traditional Greek flavor that adds depth to the dish.
- Rest before serving: Let the pastitsio rest for 20 minutes after baking to allow the layers to set for easier slicing.
- Add a hint of heat: Sprinkle in red pepper flakes for a bit of spice in the meat filling.
Nutritional Benefits:
- Rich in protein from ground beef or lamb, supporting muscle health.
- Calcium-rich béchamel from milk and cheese, beneficial for bone health.
- Antioxidants from cinnamon, allspice, and parsley.
- Good source of iron from ground meat, essential for energy production.
- Comforting and hearty, perfect for family gatherings.
Dietary Information:
- Contains dairy from the béchamel sauce and cheese.
- Contains gluten from pasta and flour in béchamel.
- Rich in protein and high in fat due to butter, eggs, and cheese.
- Nut-free, making it suitable for those with nut allergies.
- Customizable: Use ground turkey for a leaner version or gluten-free flour and pasta for dietary restrictions.
Nutritional Facts (per serving):
- Calories: 680
- Protein: 35g
- Carbohydrates: 50g
- Fat: 40g
- Fiber: 4g
- Sugar: 6g
Storage:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the oven at 350°F (180°C) until warmed through.
- Freeze: Freeze the assembled but unbaked pastitsio for up to 3 months. Thaw overnight in the fridge before baking.
Why You’ll Love This Recipe:
- Rich and creamy: The combination of a savory meat sauce and a velvety béchamel creates an indulgent dish.
- Perfect for gatherings: This hearty, family-style dish is great for feeding a crowd.
- Authentic flavors: The hints of cinnamon and nutmeg add a traditional Greek touch.
- Comforting layers: The combination of pasta, meat, and béchamel sauce makes each bite satisfying and delicious.
- Great for leftovers: Pastitsio tastes even better the next day, making it perfect for meal prep.
Conclusion:
Pastitsio is the ultimate Greek comfort food with layers of pasta, flavorful meat, and rich béchamel sauce. Its aromatic spices and creamy texture make it an irresistible dish perfect for any occasion. Serve it with a Greek salad or crusty bread for a complete meal that will impress your family and guests alike. Enjoy the authentic flavors of Greece with every bite!
Frequently Asked Questions:
- Can I use a different type of meat?
Yes, you can use ground turkey or pork instead of beef or lamb. - How do I make it gluten-free?
Use gluten-free pasta and substitute the flour in the béchamel with gluten-free all-purpose flour. - Can I make this dish ahead of time?
Yes, you can assemble it in advance and refrigerate it before baking. Bake when ready to serve. - What is a good substitute for Kefalotyri cheese?
Parmesan or Pecorino Romano can be used as substitutes for Kefalotyri. - Can I freeze baked pastitsio?
Yes, you can freeze baked pastitsio in individual portions for up to 3 months. Reheat in the oven.