Classic Greek Pastitsio
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Greece
Forum Discription: Cradle of Western civilization and good food.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3206
Printed Date: 26 March 2026 at 19:44
Topic: Classic Greek Pastitsio
Posted By: Margi Cintrano
Subject: Classic Greek Pastitsio
Date Posted: 17 February 2013 at 03:55
This Greek classic specialty is similar to an Italian ground beef Lasagne filled with penne rigate macaroni or similar short pasta shape and topped with a Bechamel and baked ...
 CLASSIC GREEK PASTITSIO PASTITSIO IS A GREEK LASAGNE WITH A SHORT PASTA
AS A LAYER, A LAYER OF GROUND MEAT OF CHOICE AND
GREEK CHEESES ...
 1/4 cup Evoo
3 medium sized onions finely minced
1 1/2 pounds of ground beef or if you prefer 1/2 pork ground and 1/2 beef ground
1 garlic clove minced
3 cups of home made meatless tomato sauce
1 cinammon stick
1 scant teaspoon ground nutmeg
a pinch of ground allspice
3 cloves
1 Box Penne Rigate or Thick Tube spaghetti or other form of short pasta variety
10 black peppercorns crushed and ground
Kefalotyri cheese grated: 4 ounces ( one can sub grana padano or reggiano parmesano )
Bechamel 6 to 8 cups
egg yolks beaten ( 2 )
Greek fresh cheese: myzithra, anthotyro or sub mozzarella di bufala
salt to taste
1) in a large skillet, heat 2 tblsps of evoo, and sauté the onion, until translucent 5 mins.
2) Now add the ground meat, and continue stirring until the meat begins to brown
3) Add the garlic, tomato sauce, spices, peppercorns, and salt to taste
4) lower heat to simmer and cover for 35 minutes
5) Simmer until the liquids have been absorbed and the meat is cooked
6) Take off the stove and let meat cool slightly and remove the whole spices and drain any extra fat / grease from the meat mixture ( put back in the cooking skillet )
7) While the meat is simmering again; boil salted water for the penne rigate short pasta and boil to al dente
8) Remove the pasta and drain, strain and shock in cold water
9) Toss the pasta with a little Evoo, and half the grated cheese and salt to taste
THE BECHAMEL
a) preheat oven to 180 centig. or 350 farenheit degrees
b) lightly oil a large baking casserole or earthenware, and prepare the bechamel and spread half of the bechamel on the bottom of the casserole or baking pan
c) Pour in the meat sauce and then, the short grain pasta and sprinkle with 2 tblsps of grated cheese
d) make a 2nd layer, and pour bechamel over the pasta, making sure its evenly spread
e) sprinkle with remaining cheese grated and bake for 45 to 50 minutes
f) bake until the bechamel thickens and swells up and a golden brown crust forms on the top
Yields 8 people
*** THE NEXT TIME I PREPARE THIS, I SHALL DO A PICTORIAL
Have lovely wkend.
Margi
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Replies:
Posted By: Souvlaki
Date Posted: 21 March 2013 at 02:23
|
My daughters favorite meal....
What I like about Pastitsio is that I can prepare double amount and place one pan in the freezer.
A nice and classic Greek recipe Margi
I do brown the meat first and then add onion and garlic, red vine, and then tomato....but I can imagine the result is the same.
 ------------- www.menu-ideas.com |
Posted By: HistoricFoodie
Date Posted: 21 March 2013 at 06:22
|
I don't know of anyone who makes a dish like this without first browning the meat and draining the fat. Other than that it's astounding how similarly this dish is made by various people. There are minor differences, household to household. But the essential recipe remains the same. |
Posted By: HistoricFoodie
Date Posted: 23 March 2013 at 14:03
|
It's been a long time since I made pastitsio, Margi. But your post inspired me, especially as it's something Friend Wife can eat. I used the Bakopoulos sisters' recipe. As one would expect, from home-style dishes, it's a little different than yours. Thanks for reminding me about this great Greek speciality. |
Posted By: Margi Cintrano
Date Posted: 23 March 2013 at 14:09
|
Brook,
Thank you for the lovely message.
My dear friend Souvlaki, in Greece, prepares this very similar recipe for her children and husband and they love it ...
I don´t believe I know anybody who does not love Lasagne in the Italian or Greek style.
What is truly great is, the leftovers !
Enjoy and best regards to Barbara.
I hope she has been feeling better.
Have a lovely holiday.
Margaux. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |