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    You are in: Home / Greek / Greek Pasta and Beef Recipe
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    Greek Pasta and Beef

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on August 16, 2002

      What a nice change of pace! The recipe was very easy to follow, and the dish easy to prepare (though it did make alot of dishes! ;) )I loved the flavors that the cinnamon and nutmeg gave the dish. I did add stock instead of water, as well as 1 tablespoon of tomato paste, as well as upped the garlic to 3 cloves and added about a teaspoon of oregano. My family and I really enjoyed this, and I will be making it again for sure! Thanks for a great recipe!

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    • on August 12, 2002

      Yooper, I haven't made pastitso for years, thanks for the memory jolt. This was good, and I followed the recipe to the letter. I felt when I ate it though, that something was missing, so dug up my old recipe. It also had wine, tomato paste and stock, and I think that would deepen the flavour of the meat layer, other wise it was exactly the same. I would suggest that you would get 8 average servings out of the dish I cooked tonight, so watch that if your diners are average eaters.

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    • on November 05, 2007

      Made this for dinner tonight and it was a big hit with my DH. It is inexpensive to make using ingredients you always have on hand. I will have to agree that it did dirty a lot of dishes, but that won't stop me from making it again. We thought it had very good flavor and consistency. The only thing I was unsure about was the sauce. Is it a sauce or a crust? I baked it for 45-50 minutes as the recipe stated. The top was bubbly and heated through, but not like a crust. When I put a knife in it, the knife did not come out clean. Not sure what is correct. Nevertheless, we will make it again.

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    • on December 14, 2005

      This dish was something tasty and different, but it came out very dry for our tastes, and more bland than my family is used to. I also felt like I had to use every dish in the house! If I make it again, I will have to add something to make it wetter. Perhaps more tomato sauce or wine. Thank you for getting me thinking about Greek cuisine though. It's a nice change of pace.

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    • on August 22, 2003

      I was excited to try this recipe but was a bit disappointed( I'm sorry Yooper!). I did like the cinnamon/nutmeg seasoning in the beef, but found the dish to be a bit on the dry side. I would like to try this again; maybe following some of the other reviewers suggestions of extra ingredients and will use more beef. I used shredded parm, not grated; I think that may have contributed to the dish having less flavor? Thank you for posting; I'm going to give this one a 2nd try, maybe I was having an off cooking day? :)

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    • on December 07, 2002

      My family liked this easy to follow meal. (3 adults) Enough leftover for lunch the next day. The cinnamon and nutmeg are a great addition. Next time Im going to add the wine and paste that Jan mentioned. Thanks for posting.

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    Nutritional Facts for Greek Pasta and Beef

    Serving Size: 1 (206 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 365.4
     
    Calories from Fat 140
    38%
    Total Fat 15.6 g
    24%
    Saturated Fat 7.7 g
    38%
    Cholesterol 103.4 mg
    34%
    Sodium 501.9 mg
    20%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.2 g
    8%
    Protein 18.9 g
    37%
    Detailed Nutrition Values About Nutrition Info

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