PASTITSIO RECIPE (GREEK PASTA BAKE)
The Pastitsio (or Pastichio) is a famous Greek pasta bake with a spiced meat sauce and a silky béchamel. It's ideal as a delicious Sunday dinner and it also freezes very well.
Provided by The Hungry Bites
Categories Dinner Main Course
Time 2h30m
Number Of Ingredients 25
Steps:
- Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Stir for 5 minutes and add the wine. Wait for 1 minute for the alcohol to evaporate and add the tomato paste, the pureed tomatoes, the sugar, the salt and the pepper. When it starts to boil again, reduce heat to low and simmer until almost all of the liquids have evaporated (about 30 minutes). Remove and discard the bay leaves and the cinnamon stick.
- In the meantime, make the pasta: Cook the pasta in a pot with salted water, until al dente, according to the packaging directions.
- Drain the pasta well, mix in the grated cheese and transfer about two-thirds of the pasta to the casserole dish. Level with a spoon and cover with the meat sauce. Level the meat sauce with the back of a spoon and spread the rest of the pasta uniformly over the meat.
- Preheat your oven to 374°F (190°C)
- Make the béchamel sauce: Cook the flour with the oil in a large pot stirring continuously with a whisk until it starts to smell nutty. Remove from the heat and add the cinnamon, the nutmeg, and the salt. Whisk to combine and add the warm milk gradually, whisking constantly to prevent it from forming any lumps. At first it will thicken, but as you continue to add the milk it will loosen up. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens. When it starts to bubble, remove from the heat and let it sit on your counter for 5 minutes to cool a little. Add 1 cup of the grated cheese and the eggs and whisk quickly to combine.
- Pour the béchamel sauce over the pasta, level with a spatula and sprinkle the surface with the remaining grated cheese.
- Bake for 50-60 minutes or until the top is golden brown with dark spots all over the surface. Let it rest for 20-30 minutes before slicing for easier serving. Eat!
Nutrition Facts : Calories 778 kcal, ServingSize 1 serving
YIAYIA'S PASTITSIO RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a large dutch oven, cooking pasta according to package instructions. Once pasta is cooked and drained. Add back to dutch oven and coat with a splash of olive oil to keep noodles from sticking. Cover and set aside.
- This is the correct amount of salt needed to make delicious tasting pasta!
- In a cast iron skillet, heat olive oil and add in ground beef and onions. Saute until ground beef is browned and onions are translucent.
- Stir in salt, pepper, and cinnamon.
- Stir in tomato. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Turn off fire and move pan aside.
- In a dutch oven, melt butter over medium heat.
- Make a roux (Flour and butter mixture to thicken bechamel sauce). Stir in flour and continue to stir until its coated in butter. Allow to cook for 3-4 minutes, stirring gently.
- Then, In a large microwave bowl, warm 4 cups of milk in microwave for about one minute. Add in two eggs and whisk well.
- Turn heat to medium high and whisk milk mixture into flour/butter. Add salt, pepper and nutmeg.
- Whisk constantly to smooth out any lumps and prevent the mixture from sticking.
- Keep your full attention on this step, as the mixture needs to constantly be whisked. It takes about 5 minutes or so for it to thicken. Once it thickens and reaches a pancake batter consistently turn off flame and remove from stove.
- NOTE: You will need either TWO 9 x 12 dishes or one DEEP 10 x 13 dish to properly fit the mixture and prevent the bechamel from overspilling.
- Next, spread about 1/2 cup meat sauce on bottom of pan -- just enough to cover the bottom.
- Layer half of the noodles and top with the meat sauce and 1/2 cup parmesan cheese.
- Layer the remaining noodles.
- Pour the bechamel sauce on top of the noodles evenly to cover.
- Lastly, sprinkle 1 cup of parmesan evenly on top of the bechamel sauce.
- Bake covered for 20 minutes, uncover and bake an additional 30-45 minutes, or until the top of the bechamel is golden brown.
GREEK PASTITSIO RECIPE
BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h25m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
- In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
- Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Nutrition Facts : Calories 230 calories, Sugar 9.1 g, Sodium 722.4 mg, Fat 10.6 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 2.3 g, Protein 14.9 g, Cholesterol 66.1 mg
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
- Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg
PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.
Provided by Colu Henry
Categories pastas, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
- Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
- Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
- Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
- Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
- Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams
GREEK PASTITSIO
This pastitsio is guaranteed to remind me of holidays to Greece, it tastes so devine. Leftovers freeze well and should be defrosted before re-heating. I serve it with bread and a green salad. I use skimmed milk for the sauce, but any kind can be used.
Provided by angellore
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 180c/350f/Gas mark 4.
- Cook the macaroni as pack instructions until tender. Drain.
- Meanwhile, fry the minced beef and onions until brown. Stir in the tomatoes, tomato puree, herbs and seasonings. Bring to the boil, cover and simmer for 15 minutes.
- To prepare the topping, melt the butter in a pan, add the flour and cook for 1 minute, stirring. Blend in the milk and bring to the boil, still stirring. As soon as it thickens remove from the heat. Be careful not to burn it. Stir in 100g of the cheese, the yoghurt and the beaten egg.
- Combine the macaroni and minced beef mixture and put into an ovenproof dish. Pour over the topping and sprinkle with the remaining cheese. Bake for 35-40 minutes until golden. Stand for 5-10 minutes before serving to allow the topping to firm up.
Nutrition Facts : Calories 811.3, Fat 42.4, SaturatedFat 23.2, Cholesterol 207.1, Sodium 949.4, Carbohydrate 57.2, Fiber 3.9, Sugar 6.4, Protein 49
PASTITSIO
Make and share this Pastitsio recipe from Food.com.
Provided by Kefalonitissa
Categories Meat
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- Parboil the pasta. Drain and put in the baking pan. You should toss it around in some butter, oil, or margarine to keep it from sticking. Then add a generous amount of grated cheese and toss. You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top. You also have another option of tossing the pasta and the meat sauce together and leaving it like that. Do whatever your heart desires. You may also toss in some egg whites. Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture. They just do this so they don't waste the eggs. It really doesn't make it tastier or anything.
- For the meat sauce in a large pot, sauté the onion, garlic, and parsley in the oil until the onions turn translucent. Then add tomato paste (optional) and stir for a few seconds. Season with salt and pepper.
- Add chopped meat. Stir, let it release some juice. You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
- Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice. Stir.
- Add the tomato sauce or crushed tomatoes and stir. Taste for salt.
- Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.
- Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.
- For the béchamel, in a saucepan on low heat, melt one stick and a half of butter.
- Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.
- Gradually add 6 cups of milk and the bouillon (if you want it). I'd say even 5 and 1/2, because I like my sauce really thick. Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again. Once the sauce thickens, remove from heat. Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast), the nutmeg. Add a pinch of salt (if necessary)and pepper. If you like creamy sauce, make it with the full six cups of milk.
- Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the béchamel on top. Even it out with a spatula.
- You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
- Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.
- Lastly and most importantly, let the pastitsio rest for an hour or two before eating. The béchamel has to set and solidify a little bit. If you don't wait, the sauce will gush out.
Nutrition Facts : Calories 664.9, Fat 44.4, SaturatedFat 19.3, Cholesterol 166.6, Sodium 496.6, Carbohydrate 44.1, Fiber 2.8, Sugar 3.1, Protein 23.6
GREEK PASTITSIO BAKE
Greek Pastitsio Bake with penne pasta, seasoned ground beef and a rich béchamel sauce baked in the oven until crispy.
Provided by Sabrina Snyder
Categories Main Dish
Time 1h30m
Number Of Ingredients 20
Steps:
- Add the beef and lamb to the pan on medium high heat and cook until browned, another 5-7 minutes, breaking it apart as it is cooking.
- Drain the oil and add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5-7 minutes.
- Add in the garlic, tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook on medium-low for 20 minutes, until thickened (halfway between pasta sauce and tomato paste).
- While the tomato sauce is simmering, in a separate dutch oven add the butter and flour on medium heat and whisk well until melted and combined, 1-2 minutes.
- Add in the milk slowly while whisking until fully combined then cook on low heat for 10-12 minutes or until thickened.
- Let cool for 10 minutes, then add in the salt, pepper, eggs, and parmesan cheese.
- Layer the pasta first, then the meat sauce, then the béchamel sauce and bake at 350 degrees uncovered for 50-60 minutes.
Nutrition Facts : Calories 552 kcal, Carbohydrate 40 g, Protein 25 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 117 mg, Sodium 839 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
PASTITSIO (GREEK PASTA BAKE)
Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!
Provided by Nagi
Categories Main
Number Of Ingredients 26
Steps:
- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
- Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
- Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
- Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).
- Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
- While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
- Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
- Remove from stove. Stir in nutmeg, cheese and salt.
- Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.
- When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
- Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.
- Preheat oven to 180°C/350°F (all oven types).
- Place pasta in a baking dish (33 x 22 x 7 cm / 9 x 13 x 2.75"), arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
- Top with Meat Sauce, then smooth the surface.
- Pour over Béchamel Sauce, then sprinkle over the cheese.
- Bake 30 min or until crust turns golden.
- Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!
Nutrition Facts : Calories 597 kcal, Carbohydrate 48 g, Protein 35 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 137 mg, Sodium 1062 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PASTITSIO
Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
Provided by Ben S.
Categories World Cuisine Recipes European Greek
Time 6h10m
Yield 15
Number Of Ingredients 21
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
- Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
- Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
- Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g
GREEK PASTITSIO
This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped with another sauce, such as béchamel. But we decided to skip the extra layer of sauce and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don't pull out your best dinnerware for this one. It's so tasty, you'll want to throw your plate and yell "Opa"! Note that the cheeses won't really melt. They will soften and become nice and creamy, but it won't be gooey like a Cheddar or American cheese.
Yield makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F.
- Cook the macaroni according to the package directions and drain well. Return the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs, mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper. Stir until well combined. Pour the macaroni mixture into a 9 x 13-inch casserole dish.
- Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes. Drain well and set meat aside. Return the skillet to medium-high heat and add the oil, onion, and garlic. Sauté until soft, about 8 minutes. Return the meat to the pan and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and pepper to taste. Cover and simmer for 20 minutes. Remove the pan from the heat and let cool for 5 minutes. Pour over the macaroni mixture. Place one sheet of the phyllo on top of the macaroni. Using a pastry brush and the remaining 1/2 cup of melted butter, lightly coat the phyllo with butter. Working quickly, add another sheet of phyllo and brush it with butter. Repeat the layers until you have used all 10 sheets of phyllo. (You may need to overlap the phyllo sheets to entirely cover the pasta.) Cut two or three vents in the top of the pastry.
- Bake for 45 to 55 minutes, or until the pastry is golden brown and the eggs and cheese are set. Cool the casserole slightly before cutting into squares and serving.
- Though working with phyllo dough takes a little extra work, Crystal is always thrilled with the results we get. So light and flaky, it makes a tasty topping for many casseroles and pastry dishes. We always work with frozen sheets of phyllo (it's inexpensive and awesome) and find that it is easiest to use when thawed in the refrigerator overnight.
- Here are a few of Crystal's tips for working with this delicate dough. Have a few things on hand when you start to layer the sheets: a pastry brush, a small bowl of melted butter, damp paper towels, and parchment paper. To get started, remove the pastry sheets from the package and unfold them onto parchment paper. Cover the dough with damp paper towels to keep the pastry moist. (Phyllo dries out quickly, so it's important to keep the dough covered.) Work with one sheet at a time, keeping the rest covered.
- You can store the sheets in the refrigerator for up to three days, wrapped well in foil, but do not try to refreeze any sheets that have been thawed. Unused packages can be stored in the freezer for up to a couple of months.
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- Place a medium pan over high heat. Add 1 tablespoon of olive oil. Cook the bacon until crip. Remove from pan to a plate and set aside.
- Heat the butter in a pot over medium heat. As soon as it melts, start adding the flour gradually while beating with a hand whisk continuously.
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- Then, add the double concentrated tomato paste and stir until well mixed, and sauté five minutes more.
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- In a large pot, heat the oil over medium-high heat. Add the onion and sauté until the onions become translucent, about 4-5 minutes.
- Heat the half and half in a small saucepan over medium-low heat until simmering. You can also use the microwave, if you prefer.
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- Bring a large pot of water to the boil. Cook the pasta for a few minutes before its recommended cooking time. My packet recommended 8 minutes but I cooked mine for 5 minutes.
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- Add the corn flour or corn starch and 1 cup of milk to a large saucepan over medium heat. Whisk until smooth and allow the mixture to thicken. This will happen quickly so keep your eye on it! See the blog post above for reference pictures.
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- In a large skillet, brown the meat and onions, stirring often to break up the meat. Add tomato paste, 1/3 cup water, wine or beef broth, 1 teaspoon salt, pepper and cinnamon. Simmer for 10 minutes until the liquid evaporates.
- Meanwhile, bring 2 to 3 quarts of water to a boil in a 5 quart pot or Dutch oven. Add 2 teaspoons of salt and 1 tablespoon of oil. Add the pasta, being sure that the water continues to boil. Cook the pasta uncovered until tender but firm, according to the directions on the package, stirring occasionally to make sure it stays separated. Drain the pasta. Pour the melted butter over the pasta, tossing it all together well. Set the pasta aside.
- In a small bowl, stir together the egg and cream to blend together. Set aside 3 tablespoons Parmesan cheese for the topping. Toss the egg mixture and remaining cheese with the cooked pasta.
EASY GREEK PASTITSIO RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
Ratings 31Calories 768 per servingCategory Main Course
GREEK PASTITSIO RECIPE | FOODBYMARIA
From foodbymaria.com
Reviews 6Servings 8Cuisine VeganCategory Main Dishes
- Preheat your oven to 350F and place a 13″L x 7.75″W x 2.25″H baking dish onto a baking sheet, set aside.
- Cook noodles as instructed on the package. You want the noodles slightly al dente. Strain and set aside.
- Prepare bechamel until you’ve reach the silky smooth consistency. The only adjustment to be made to this recipe is to add 1 extra cup of almond milk and 1 cup of vegan parmesan.
HOW TO MAKE PASTITSIO! - FEASTING AT HOME
From feastingathome.com
4.8/5 (25)Total Time 1 hr 15 minsCategory MainCalories 433 per serving
- Start the lamb bolognese: heat oil in a large heavy bottom pot or dutch oven over medium high heat. Add the onion, ground meat and salt, breaking up the meat with a metal spatula. Cook 10-12 minutes, stirring often until onions are tender and meat is browned. Drain any fat. Splash with the red wine and cook until evaporated, about 2 minutes, then add garlic and cinnamon, cumin, oregano and pepper. Sauté for 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste and simmer on low heat, covered, for 20 minutes. Taste, add more salt if you like.
- While this is simmering, boil the pasta water and make the béchamel sauce. Heat the oil in a medium pot, over medium heat. Whisk the flour into the oil into a smooth paste and cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened, then immediately, add the remaining 1 1/2 cups milk and whisk until smooth and thickened again. Add salt, nutmeg, white pepper and parmesan, and stir until cheese melts and sauce is smooth. Set aside and let cool for 10 minutes.
PASTITSIO - GREEK BAKED LASAGNA - RECIPES - DRESSED TO THE ...
From dressedtothewinesblog.com
Cuisine GreekCategory DinnerServings 4Total Time 1 hr 10 mins
- Prepare a medium-sized baking dish by drizzling 2 tablespoons of EVOO on the bottom and set aside. Preheat oven to 350°F.
- Fill a large pot ¾ of the way with water and a pinch of salt. Bring to a boil. Once boiling, cook ziti to "al dente" according to instructions on package.
- When ziti is cooked to "al dente," strain and transfer to baking dish. Keep the strainer aside to use for later. Drizzle ziti with 1 tablespoon EVOO and sprinkle with grated parmesan cheese. Toss to combine. Layer the ziti in the bottom of the dish so that there are no spaces and then set aside.
- Heat 2 tablespoons EVOO in a large skillet over medium heat until EVOO is shimmering, but not smoking. Add onion and sauteé for 3 minutes. Add garlic and sauteé for 1 minute. Add ground lamb in crumbles and season with a little salt and pepper. Stirring regularly, cook lamb for about 10 minutes until fully browned.
PASTITSIO: GREEK LASAGNA TRAY BAKE - DIMITRAS DISHES
From dimitrasdishes.com
4.4/5 (22)Servings 12Cuisine GreekCategory Main Course
- Make the Meat Sauce: Combine the chopped onion and olive oil in a medium saucepan. Cook over medium heat for about 8 minutes or until soft and golden. Add the garlic and warm through 30 seconds. Add the ground beef and cook it over medium-high heat for 7-8 minutes. Add the crushed tomatoes, salt, pepper, Bay leaves, red pepper flakes, and oregano. Mix to combine. Add the water, bring to a boil then reduce the heat to medium-high. Cook for 15 minutes or until the sauce thickens. Taste and adjust the seasoning if needed. Add the parsley and mix together.
- Prepare the pasta & Assemble the Pastitsio: Boil the pasta until al dente, drain, and place in a 9 by 13 by 3-inch baking tray. You may also make this in a larger tray (14 by 12-inch) for a thinner pasta bake. Add the butter to the pasta, season lightly with salt and add 1/3 of the Parmesan cheese and mix well. Add 1 cup of the meat sauce and mix it with the pasta. Pour the remaining meat sauce over the pasta and spread it on top to create an even layer. Sprinkle half of the remaining Parmesan cheese on top of the meat sauce.
- Make the Bechamel Sauce: Heat the oil in a saucepan over medium heat. Add the flour. Whisk well while cooking for few minutes until toasted. Add the milk in 2 batches and whisk together to keep it creamy. Season with salt, pepper, and nutmeg. Cook until it comes to a boil. Keep the sauce on the thinner side as it will thicken more as it bakes in the oven. Remove from heat. Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce. Add the eggs to the sauce and whisk well. Add the parmesan cheese and mix to combine. Pour the bechamel sauce over the meat sauce layer and sprinkle with the remaining Parmesan cheese.
RECIPE FOR PASTITSIO (BAKED PASTA WITH MEAT AND BéCHAMEL)
From thespruceeats.com
4.3/5 (79)Total Time 1 hr 30 minsCategory Dinner, Entree, PastaCalories 390 per serving
GREEK PASTITSIO BAKE RECIPE - RECIPES.NET
From recipes.net
Cuisine GreekCategory BakedServings 12Total Time 1 hr 30 mins
PASTITSIO RECIPE | BON APPéTIT
From bonappetit.com
5/5 (18)Servings 8
PASTITSIO RECIPE - BBC FOOD
From bbc.co.uk
Cuisine GreekCategory Main CourseServings 9
GREEK PASTITSIO: BAKED PASTA WITH MEAT & BECHAMEL | GLOBAL ...
From delisophy.com
Cuisine GreekCategory Main CourseServings 24Total Time 1 hr 30 mins
TRADITIONAL GREEK PASTITSIO RECIPE: THE ULTIMATE COMFORT FOOD
From greekcitytimes.com
Estimated Reading Time 2 mins
GREEK PASTITSIO RECIPE ( GREEK BAKED PASTA WITH BECHAMEL ...
From vickisgreekrecipes.com
5/5 (64)Category RecipesCuisine GreekTotal Time 45 mins
AUTHENTIC GREEK BAKED ZITI MADE FROM SCRATCH (PASTITSIO)
From cookingchew.com
5/5 (8)Servings 10Cuisine GreekCalories 764 per serving
GREEK PASTITSIO (BAKED GREEK LASAGNA) RECIPE - CHEF'S PENCIL
From chefspencil.com
Cuisine Greek RecipesCategory Main Course
GREEK PASTITSIO BAKE | RECIPELION.COM
From recipelion.com
Estimated Reading Time 50 secs
GREEK PASTITSIO | A GLUG OF OIL
From aglugofoil.com
Cuisine GreekCategory Main,Dinner,Meat,PastaServings 4-6Total Time 1 hr 50 mins
PASTITSIO (GREEK LASAGNA) RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory Pasta, Dinner, Main CourseServings 8-10Total Time 2 hrs 25 mins
GREEK BAKED PASTA PASTITSIO - ALL INFORMATION ABOUT ...
From therecipes.info
PASTITSIO; THE 'KING' OF GREEK GASTRONOMY - GREEKING.ME
From greeking.me
GREEK PASTITSIO - AKIS' BAKED PASTA | AKIS PETRETZIKIS
From akispetretzikis.com
GREEK PASTITSIO RECIPE | THE GREEK FOOD
From thegreekfood.com
PASTITSIO RECIPE - BAKED PASTA - KITOULA'S GREEK FOOD JOURNAL
From kitoula.com
PASTITSIO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTITSIO RECIPES BAKED GREEK PASTA - ALL INFORMATION ...
From therecipes.info
PASTITSIO - GREEK RECIPES
From greekrecipes.tv
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