Pastitsio needs no introduction—it is the Greek version of lasagne with a delicious aromatic flavour. It takes its name from an Italian pie, pasticcio, and has cousins in Egypt, Albania, and even Malta.
The Pastitsio we know today was developed in the early 1930s by a Greek chef, Nikolaos Tselementes. He was also responsible for the moussaka recipe and was somewhat of a hero in Greek cuisine. His book, Cooking and Baking Guide, was an important influence on the way Greek food evolved. So much so that the word Tselementes, in Greek, is a synonym for ‘cookbook’. Some saw his influence as a move away from traditional Greek cuisine – too much foreign influence. He dared to replace olive oil with butter…perish the thought.
Pastitsio – A Giant Greek Hug
But this relative newcomer is part of any Greek menu. Pastitsio is served in tavernas and delicatessens and is always generously served in big fat square slices. Like any recipe, Tselementes’s version has changed, and every family has its perfect recipe. I gave up asking friends as opinions got quite heated – whatever the version, it is a delicious Giant Greek hug of a meal for family and friends.
Pastitsio Recipe and the Variables
My recipe is very much influenced by how I make a lasagne meat sauce, but I work with Greek aromatic spices such as cinnamon, all-spice berries, oregano, and sweet paprika. The original recipe calls for an egg-based bechamel. Personally, I find this to be too heavy and unnecessary, so I have opted for a simple bechamel with some cheese. Adding an egg makes a thick, almost custard-like bechamel top layer. This is the authentic recipe, and I have included it as an option in the recipe card. 😇
Kefalograveria is the traditional cheese, but so is feta (which is very different). You can also choose what is local to you—a strong, tasty cheese. The recipe card has all the cheese options for the sauce, pasta, and topping. There is also a special pastitsio pasta—bucatini—like a thick spaghetti with a hole running through the middle. Again, opinions are divided, but I’m with the rigatoni camp. You could also use penne—I used rigatoni no 89.
Follow the Recipe Steps!
It’s a fun and easy dish to make. It takes the same time as lasagne – 40 minutes to cook the sauce and another 40 minutes in the oven. Avoid skipping the various steps – line the dish with toasted breadcrumbs. Mix the cheese into the pasta before laying it. There are mixed camps here as well – Kefalograveria or a feta. Both are good! Follow each stage in making the meat sauce. Don’t throw it all together – you must infuse and cook off the extra liquid at each stage. The recipe card gives my preferred ingredient options and traditional or popular alternatives. Read the recipe several times to select your ingredients – perhaps dictated by what’s in the cupboard. But don’t skip the spices; this differentiates it from lasagne. The recipe makes a very generous four helpings—it would probably serve at least five and possibly six.
If you are in the mood for pasta, here are some more ideas plus a great wild boar pasta bake or a vegetarian lasagne.
Pastitsio
Equipment
- 1 Ceramic baking dish (lasagne pan). I used a 20cm x 20cm (7cm deep) dish. See Notes.
Ingredients
Meat Sauce
- 500 g ground minced beef
- 1 large onion – finely chopped
- 1 small carrot – grated
- 1 small red pepper – fined diced optional
- 1 rib celery – finely sliced
- 2 large cloves garlic – finely minced
- 2 bay leaves
- 1 tsp cumin
- 1 tbsp sweet paprika
- ½ tsp ground allspice berries
- ½ tsp freshly grated nutmeg
- ½ tsp dried oregano
- ½ tsp cinnamon
- 1 tbsp tomato paste
- handful of fresly parsely
- 1 cup red wine
- 400 g tinned tomatoes
- 1 generous handful breadcrumbs – lightly toasted
- olive oil
Bechamel
- 50 g all purpose flour
- 50 g soft butter
- 500 ml milk
- pinch nutmeg
- 1 medium egg yolk *optional thicker bechamel
- salt and freshly ground pepper
- 100 g Kefalograviera cheese (grated). Half for the sauce and half for the topping Parmesan is a popular alternative and feel free to add more cheese to the sauce!
Pasta
- 250 g Rigatoni pasta or bucatini (traditional) or penne
- 150 g Kefalograveria cheese or Parmesan or feta * see notes
- ½ tsp lemon zest optional
Instructions
Meat Sauce
- In a large heavy-based saucepan pan, saute the onions, carrot and celery (red pepper if using) in a generous glug of olive oil. Add the spices and garlic when soft, golden, and a little sticky. Cook for a few seconds and add the meat. Saute the meat until well sealed and no longer red, then add the tomato paste and red wine.
- Continue cooking over gentle heat until the red wine has all but evaporated. The sauce should be sticky and soft. Add the tinned tomatoes and break them up so they disappear into the sauce. Simmer gently until you have a deep red rich sauce. Add a little more wine or a dash of water if it starts to stick (rinse out the tomato tin and use a dash of that water). The sauce should take about 40 minutes to cook. Taste and season with salt and freshly ground pepper if required. While the sauce is simmering, cook the pasta and make the bechamel. Preheat the oven to 180 °C.
Pasta
- Cook the pasta in a large saucepan of salted boiling water for a few minutes until barely al dente. Drain and toss in a little butter or olive oil, the lemon zest, Kefalograviera or feta cheese.
- Butter the baking dish and spread with a thin layer of the toasted breadcrumbs – cover with the pasta – gently press down to form a neat layer.
Bechamel Sauce
- With a hand whisk or wooden spoon, soften the butter with a teaspoon of olive oil in a heavy-based pan. Add the flour, salt and nutmeg with a teaspoon of hot water and ⅓ of the milk. Whisk until you have a loose paste (roux).
- Place over gentle heat, gradually adding the remaining milk and continually whisking until the sauce thickens. Let it come to a boil, and then turn off the heat. Add the cheese and stir well. Taste for seasoning and cheese – add salt and pepper (if required).
*Optional Enriched Bechamel Sauce
- Let the sauce cool a little. Then, whisk the egg yolk in a separate cup and add a tablespoon of the bechamel mixture. Whisk again and stir back into the sauce. Mix well. Set aside.
Final Steps
- Cover the pasta with the meat sauce, ensuring a nice, even layer. Pour over the bechamel sauce and sprinkle the remaining 50g grated cheese. Bake on the middle shelf at 180 °C for around 40 minutes or until the bechamel is nice and golden. Let it set for 10 minutes or so before serving. Delicious with a garlicky green salad.
Notes
- This recipe used Kefalograviera – I have yet to experiment with feta, but it is a popular option. Beware that it will be quite salty, so you may need to reduce the salt in the pasta.
- This is relatively small – if you are cooking for a crowd and enlarging the recipe, you will probably need a classic lasagne size of 23 x 33 cm.
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