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    You are in: Home / Greek / Pastichio Recipe
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    Pastichio

    Pastichio. Photo by Mikekey

    1/5 Photos of Pastichio

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    0 mins

    1 hrs 45 mins

    BLUE ROSE's Note:

    When a neighbor of mine heard about the world tour I did they thought they would share with me some of their recipes. Nothing like good greek food! I hope I got the cooking time right..

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    Ingredients:

    Servings:

    Units: US | Metric

    Cream Sauce

    Directions:

    1. 1
      Pre heat oven to 350 degrees.
    2. 2
      Cool macaroni, but not until completely done as it will be cooked in oven also drain well.
    3. 3
      Brown onion in butter until golden. Add ground meat and brown until redness is gone.
    4. 4
      Add seasonings, tomato sauce and water and continue cooking slowly until water is absorbed.
    5. 5
      Add beaten eggs, meat sauce and cheese to drained macaroni and mix thoroughly.
    6. 6
      Spread in greased, 10 x 15 inch deep baking pan.
    7. 7
      In a sauce pan, add all cream sauce ingredients and cook slowly.
    8. 8
      Mixing continuously until starts bubbling.
    9. 9
      Remove and spread on top of macaroni in pan.
    10. 10
      Sprinkle cinnamon over and bake for about 1 hour or until golden.
    11. 11
      You my sprinkle more parmesan cheese over also.

    Ratings & Reviews:

    • on February 17, 2013

      45

      It wasn't the dish I remembered from Greek Town in Chicago, but it was quite tasty. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2012

      45

      This is not something I would make often, just because of the amount of eggs, but as a special treat, it is good. I cut the recipe in half, for a 9 x 9 pan, but would make the whole recipe next time and cook 2 9 x 9 pans and freeze one, since it is a lot of work, so might as well make some for later. I agree with the previous reviews that it needs more spices than salt and pepper. Oregano, maybe, and I would add some feta instead of parmesan, for more flavor. For the meat, I used ground lamb. Made for Fall 2012 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 12, 2008

      35

      This was definitely a hearty meal, and it tasted a whole lot better than I thought it would as I was cooking it. Don't let the rating I give put you off, it tastes good! :) It could use a little more seasoning for our family, but it tastes good. BUT . . . I don't have an 11x15 pan, and with this list of ingredients, I knew that it would over flow an single pan I have, so I used two 9x13s (thank you for listing the size so I didn't have a huge mess to clean up which would have ended up in a pizza delivery! *grins*). AND it uses 3 different pans on the stove . . . that's a lot of dishes! And it took over an hour just to get it in the oven. I baked both pans, and froze the extra, we'll see how it ends up. I will probably love it the night all I have to do is reheat! :) Thank you for broadening my cooking horizons and posting this, made for ZWT4.

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

    Read All Reviews (4)

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    Nutritional Facts for Pastichio

    Serving Size: 1 (241 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 413.4
     
    Calories from Fat 196
    47%
    Total Fat 21.8 g
    33%
    Saturated Fat 12.1 g
    60%
    Cholesterol 219.7 mg
    73%
    Sodium 437.0 mg
    18%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.6 g
    10%
    Protein 17.1 g
    34%

    The following items or measurements are not included:

    lean ground meat

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