Greek Pastichio Recipe

Pastitsio, a Greek variant of lasagna, combines layers of pasta, a meat sauce flavored with a hint of cinnamon, and a smooth bechamel topping.

I’m excited to share my mom’s cherished recipe with you. Surprisingly simple to prepare, this dish can also be made ahead of time, making it a convenient and delightful option for any meal.

For those interested in exploring more regional dishes, consider trying the Albanian Flija, a multi-layered pancake-like dish, and a unique Albanian Cornbread recipe.

Both recipes offer a taste of traditional Balkan cuisine and you can find them here: the Albanian Flija Recipe and the Albanian Cornbread Recipe.

Next, I’ll share most of the recent questions about Greek pastichio. So stay tuned!

What Is Greek Pastichio?

Greek pastitsio is a version of lasagna, also known by variations like pastichio, pasticcio, or pasticcio.

This delicious pasta bake comprises multiple layers: pasta at its base, a savory meat sauce in the middle, and a layer of creamy béchamel sauce on top, adding a luxurious and rich finish.

Greek Pastitsio is a renowned dish in Greek cuisine, akin to moussaka, but distinctively without eggplant.

The term ‘pastitsio’ itself interestingly means “hodgepodge,” a fitting name considering the best homemade casseroles are often a delightful mix of various ingredients combined to create something extraordinary.

What is Pastichio Made Of?

Greek Pastichio is made of the ingredients below, and I am always sure to choose the best ingredients for cooking that are healthy and not so expensive.

I am linking all the ingredients below, and you can get them on Amazon for a perfect price. Now let’s jump to the recipe.

1. Pasta: Typically, tubular pasta like ziti or penne is used, which is boiled and then layered as the base of the dish.
2. Meat Sauce: The heart of pastichio is a rich meat sauce, usually made with ground beef or lamb. This sauce is seasoned with onions, garlic, tomatoes, and a blend of spices like cinnamon, nutmeg, and allspice, giving it a distinctive taste.
3. Béchamel Sauce: A creamy and thick béchamel sauce, made from butter, flour, milk, and often a touch of nutmeg, is spread over the pasta and meat layers. This sauce adds a silky and rich texture to the dish.
4. Cheese: Some recipes include grated cheese, like Parmesan or Kefalotyri (a Greek cheese), mixed into the pasta or sprinkled on the béchamel layer.
5. Eggs: In some variations, eggs are mixed with the pasta to help bind the layers together.

How Can You Bake Greek Pastichio?

To bake Greek pastichio you should follow these steps:

1. Preheat the Oven: Start by preheating your oven. The typical temperature for baking pastichio is around 350°F (175°C).
2. Assemble the Dish: Before you begin baking, assemble your pastichio in a baking dish. This involves layering the cooked pasta, and the meat sauce, and topping it all off with a layer of creamy béchamel sauce.
3. Baking Time: Place the assembled pastichio in the preheated oven. It usually needs to bake for about 45 minutes to an hour. The exact time can depend on the size and depth of your dish, and your oven’s characteristics.
4. Checking for Doneness: You’ll know the pastichio is done when the béchamel sauce on top turns a lovely golden brown, and the dish is heated through. If you notice the top browning too quickly while the inside is still not hot, you can loosely cover the dish with aluminum foil to prevent over-browning.
5. Resting: After removing the pastichio from the oven, it’s important to let it rest for about 15-20 minutes before serving. This resting period allows the layers to set, making it easier to cut and serve.

What is The Difference Between Lasagna and Greek Pasticcio?

The difference between lasagna and Greek pastichio is in their origin, ingredients, and preparation:

• Origin: Lasagna is Italian, while pasticcio is Greek.
• Pasta Type: Lasagna uses flat lasagna noodles; pasticcio typically uses tubular pasta like penne or ziti.
• Meat Sauce: Lasagna’s meat sauce features ground beef and Italian herbs; Pasticcio’s meat sauce includes spices like cinnamon and nutmeg, giving it a distinct flavor.
• Béchamel Sauce: Lasagna often incorporates ricotta or mozzarella cheese, while pasticcio is consistently topped with béchamel sauce.
• Cheese: Lasagna layers often include mozzarella and Parmesan, whereas pasticcio may use Greek cheeses but less prominently.
• Texture and Structure: Lasagna has more defined layers due to flat noodles; pasticcio’s structure can be less uniform due to the pasta shape.

Conclusion

Greek pastichio is an awesome dish that’s fun to make and eat. It’s like lasagna but with a cool Greek twist. The pasta is tube-shaped, which is different and neat.

The meat sauce has spices like cinnamon, making it taste special. On top, there’s this creamy sauce called béchamel that’s super yummy.

Making pastichio is like going on a cooking adventure, mixing all these ingredients. It’s more than just food; it’s like getting a taste of Greece!

Every time I have pastichio, I’m reminded of how tasty and comforting it is.

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Greek Pastichio Recipe

Greek pastichio is a delightful and hearty dish, perfect for those who love a combination of pasta, meat, and creamy sauce. This recipe captures the essence of Greek cuisine with its aromatic spices and layered textures. It's a great meal for family gatherings or a cozy dinner.

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Ingredients

• 1 lb tubular pasta like penne or ziti
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 large onion chopped
• 2 garlic cloves minced
• 1 lb ground beef or lamb
• 1 can 14 oz crushed tomatoes
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• Nutmeg a pinch
• Salt and pepper to taste
• 2 eggs beaten

Instructions

• Prepare the Pasta:
• Cook the pasta according to package instructions until al dente. Drain and return to the pot.
• Stir in the beaten eggs and Parmesan cheese. Set aside.
• Make the Meat Sauce:
• Heat the olive oil in a large skillet over medium heat.
• Sauté the onion and garlic until translucent.
• Add the ground meat and cook until browned.
• Stir in the crushed tomatoes, cinnamon, salt, and pepper.
• Simmer for about 15 minutes, then remove from heat.
• Prepare the Béchamel Sauce:
• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook for a minute.
• Gradually add the milk, whisking continuously to prevent lumps.
• Season with nutmeg, salt, and pepper.
• Cook until the sauce thickens. Remove from heat and let it cool slightly.
• Stir in the beaten eggs.
• Assemble the Pastichio:
• Preheat the oven to 350°F (175°C).
• Lightly oil a large baking dish.
• Spread half of the pasta in the dish.
• Cover with the meat sauce.
• Add the remaining pasta.
• Pour the béchamel sauce over the top, spreading evenly.
• Bake:
• Bake in the preheated oven for about 45 minutes, or until the top is golden and the sauce is bubbly.
• Let the pastichio rest for 15-20 minutes before serving.