Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / My Big Fat Greek Pastitsio Recipe
    Lost? Site Map

    My Big Fat Greek Pastitsio

    My Big Fat Greek Pastitsio. Photo by mickeydownunder

    1/3 Photos of My Big Fat Greek Pastitsio

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    HeatherFeather's Note:

    This is real comfort food! I love this meaty, rich casserole. I must warn you - you will probably end up with very messy kitchen after making this, but it is worth it. Named in honor of the movie "My Big Fat Greek Wedding" which celebrates Greek culture. I have been making this homestyle Greek recipe for many years, but it originally came from one of my favorite military community cookbooks, "Enough to Feed an Army." Prep time allows for cooking the macaroni and chopping the onions & garlic.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
    2. 2
      Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
    3. 3
      Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
    4. 4
      Simmer on low heat 20 minutes.
    5. 5
      Meanwhile, in a medium saucepan, melt the butter.
    6. 6
      Once the butter has melted, stir in the flour, whisking until blended.
    7. 7
      Remove pan from heat and whisk in the milk slowly until blended.
    8. 8
      Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
    9. 9
      Remove sauce from heat and let cool slightly.
    10. 10
      In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
    11. 11
      Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
    12. 12
      (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
    13. 13
      Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
    14. 14
      Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
    15. 15
      Pour cream sauce over all to cover.
    16. 16
      You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
    17. 17
      You may have a little extra cream sauce left over, depending on how deep your pan is.
    18. 18
      Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
    19. 19
      Let cool 10 minutes before serving.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on April 21, 2003


      This was delicious! Although lengthy to prepare, it was easy to make. Be careful to note in step 8, when you are to cook your cream sauce until it is "thick and smooth", the sauce may seem thin. Your instincts may tell you to thicken the sauce more with something. Don't! It is perfect as it is. When all is finished you will have a perfect, wonderful pastitsio. Thanks, Heather, for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2007


      There wasn't any cheese like kefalitori or parmesan

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2004


      While I've tasted better, this was pretty darned good. You will need every minute of prep and cook time. Don't let the long ingredient and step list put you off, making this dish really is easier than it looks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for My Big Fat Greek Pastitsio

    Serving Size: 1 (268 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 357.6
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 7.2 g
    Cholesterol 127.4 mg
    Sodium 400.8 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 2.7 g
    Sugars 4.5 g
    Protein 21.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes