Pastitsio
A Mediterranean-style lasagna with layers of pasta, aromatic meat sauce, and a béchamel so creamy it feels like a cloud.
80 min
Medium
Griega
6 servings
The story behind
The first time I tasted Pastitsio was in a seaside tavern in Crete. It completely blew my mind how cinnamon and cloves transform a simple meat sauce into something magical; it's a flavor you don't expect but immediately fall for. To me, this is the ultimate comfort food. I love making it for a late dinner with friends, where the centerpiece is this golden, bubbling tray. It's best paired with a crisp Greek salad (plenty of feta!) and a dry white wine or a chilled retsina. It’s one of those meals meant for slow enjoyment, chatting about life while the melted cheese does its thing.
Instructions
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1Cook the pasta in salted water until al dente, drain, and mix with a bit of cheese and one beaten egg to help it hold its shape.
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2For the meat: sauté the onion, add the beef and brown it; then add tomato, cinnamon, cloves, salt, and pepper. Let it simmer until the sauce is thick.
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3For the béchamel: melt the butter, stir in the flour, and cook for a minute. Gradually whisk in the milk until thick. Remove from heat and stir in the remaining egg and cheese.
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4In a baking dish, layer the pasta first, then the meat sauce, and finally top it with the béchamel.
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5Sprinkle extra cheese on top and bake at 180°C (350°F) for about 45 minutes until the top is beautifully golden brown.
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6Pro tip: let it rest for at least 15 minutes before slicing so the layers stay perfect and distinct.
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