Pastitso

"This is another version of a favorite Greek recipe. This one comes with a bechamel sauce (which sounds French, but actually the Greeks had it first!). It also uses lasagne noodles, which makes it reminiscent to an Italian lasagne, but it is decidedly Greek. This recipe comes from Jeff Smith. I hope you enjoy!"
 
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photo by sheepdoc photo by sheepdoc
photo by sheepdoc
photo by queenbeatrice photo by queenbeatrice
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
Ready In:
1hr 35mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • Make the Bechamel Sauce:.
  • Heat the milk in a saucepan over medium-high heat. Stir the flour into your melted butter and then stir that into the hot milk. Continue stirring until thick. You may need to adjust your heat to make sure you don't scald the milk. This will probably take about 10 min., give or take. Add the salt, pepper and cinnamon to taste. (This should make 4 Cups).
  • Pastitso:.
  • Heat a large skillet over medium-high heat with the 2 T. olive oil. Saute the ground round along with the onion.
  • When the onions are translucent, add the parsley, garlic, cinnamon, tomato sauce and white wine. Turn the heat down to medium or even medium-low and let cook for about 30 minutes, stirring occasionally.
  • Meanwhile, boil the lasagne noodles until not quite tender (a bit less time than recommended on your box). Drain and soak in cold water.
  • When the sauce is done, drain the cold noodles and place in a large bowl. Add the butter, eggs and a handful of parmesan. Gently toss with the noodles.
  • Place 1/2 of this noodle mixture into a buttered 9x13 baking dish. Add the meat sauce. Place the rest of the noodles on top and cover with the bechamel sauce. Top with more parmesan cheese, to taste.
  • Bake at 350 degrees F. for about 1 hour, or until the top is bubbly. You may have to tent it with foil towards the end of cook time, if the top is getting too browned.

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Reviews

  1. I can't even talk. I am speechless. Seriously, did you have to put this recipe on here? I didn't even have to cook today, because Den was off in another city, I had the whole day FREE! But no....I had to see this beauty that Leslie posted, and darn it to butterflies in the Spring...it called my name. I followed this exactly, except I made it vegetarian, just not putting in the meat, and still it produced a light, lovely tasting, most delicious bit of heaven on a fork. If I go to the "beyond", I am taking this dish with me, no doubt about it. Made for ZWT6 Zee Zesties!
     
  2. drooly drooly droooooolllllll! the 4 of us ate it all. :o really delicious! i was worried that i used too much cinnamon but the baking tamed it & all was fabulous! made for ZWT6 Zanies!! i am so full i'm falling asleep on my keyboard...sweet dreams!
     
  3. It is okay, but the cheese is not parmesean, should be musethra. I have tasted several Italian cheese and they are not for Greek foods.
     
  4. Unfortunately 3/4 people were disappointed in this dish. Maybe it is because I halved it and cooked in a 9" square pan. The bechamel was too thick a layer. The kid who liked it said it tasted like breakfast - cinnamon and sausage and gravy biscuits.
     
  5. We loved this dish! wa few amount adjustments and I used fresh lasagna noodles this turned out very well and my family enjoyed this for Friday night dinner with a Greek salad on the side, thank you for sharing this great recipe Kathy, this was made for KK's forum Greek tag game event
     
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Tweaks

  1. I used spiral noodles instead of lasagna noodles and followed instructions as listed. What a lovely recipe!!! This is the first time I have ever had pastitso, I am eating like the Greek do from now on................. Thanks for sharing!!
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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