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The famous Pastitsio
Pastitsio, this beloved Greek dish combines layers of tender pasta, flavorful meat sauce, and creamy béchamel sauce, resulting in a truly satisfying and hearty meal.
To bring out the authentic taste of Greece, it's essential to use the finest ingredients. Start by selecting high-quality Greek olive oil, which adds a distinctive flavor to the dish. For the meat sauce, choose lean ground beef or lamb, combined with aromatic onions, garlic, and a medley of traditional Greek spices like cinnamon and oregano.
When it comes to the pasta, opt for thick and tubular shapes like penne or ziti, as they hold up well in this dish. As for the creamy béchamel sauce, ensure you have butter, flour, milk, and a hint of nutmeg to achieve that luscious and velvety texture.
To source these authentic Greek ingredients, consider exploring our authentic Greek grocery store online. Our specialized store curate a selection of products that capture the essence of Greek cuisine. From premium olive oils to traditional spices, they provide a convenient way to access the key components that make Greek dishes truly authentic.
With the help of our authentic Greek grocery store online, you can embark on a culinary adventure that captures the true essence of Greek cuisine. Gather the finest ingredients and immerse yourself in the rich flavors and textures of this traditional Greek Pastitsio recipe.
This yummy baked pastitsio recipe
is a 3-layered Greek delicacy. It has the cheesy bucatini pasta at the base,
topped with the pan-cooked meat sauce for the second layer. The third layer is
the creamy, luscious bechamel finished with a sprinkle of grated Kefalotyri cheese!
This Mediterranean-inspired yummy
baked pastitsio recipe is a must-have if you crave a rich meaty lasagna!
Place a large saucepan over high heat. Drizzle the oil and let it heat for a minute.
Add the minced meat, break it down, and spread it across the pan. Fry for 15-20 minutes by stirring frequently till the meat browns.
Now, reduce the heat to medium, make a space in the center, and add the chopped onions, followed by the minced garlic. Stir cook for 2-3 minutes in the center and then mix it with the meat.
Pour in the red wine and cook for 2-3 minutes till it evaporates.
Now, add the tomato paste, crushed tomatoes, bay leaf, sugar, cinnamon, clove, salt, & pepper. Mix well, cover the saucepan, and reduce heat to low. Simmer for 45-50 minutes while stirring at 10-15 minutes intervals or until all the liquid is absorbed/evaporated.
Remove the lid & place the saucepan on the kitchen top to cool completely.
To prepare the Bechamel
Firstly, let the butter melt in a heavy-bottomed pot placed on the stove over medium heat.
Add the flour or the bechamel ready mix and whisk for 1-2 mins to form a smooth paste-like consistency.
Now, slowly pour the milk while stirring continuously to avoid any lump formation. Let the milk thicken for 5 minutes while whisking regularly.
Remove the pot from heat. Then, stir in the nutmeg and 1/3 cup of the grated cheese.
In a bowl, add the egg yolks and whisk it with a ladle of the slightly cooled bechamel.
Then, stir the egg yolk mix into the bechamel pot and whisk thoroughly till nicely combined.
To prepare the pasta
Boil the pasta as per package instructions, just 2-3 minutes lesser. Drain the liquid and let cool for 3-4 minutes.
Mix the egg whites, followed by the crumbled feta cheese. Combine well.
To assemble
Set the oven for preheating at 350° F.
Transfer the pasta to the baking dish (13x9x3 inches size).
Add the meat sauce on top, spread it out evenly, and flatten it.
Then, pour the bechamel all over and smoothen it.
Sprinkle 1/3 cup of the grated Kefalotyri cheese.
Place the baking dish into the preheated oven. Bake for 45 minutes at 350 F till the top turns golden.
Recipe Note
Lastly, let the pastitsio cool
before cutting it to serve.
In this yummy baked pastitsio recipe, the minced meat is added to the pan before the onions & garlic. This allows the meat to brown nicely without overcooking the onions.
Tampering the egg yolks is necessary to save the bechamel from curdling.
