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
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
PASTITSIO
Steps:
- For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
- Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
PASTITSIO (GREEK LASAGNA)
Well, it is that time of year for the Greek festivals in our area (always in July) & I thought I would post one of our favorite Greek dishes. I love making this for Christmas, New Year's Day or any special occasion. This is one amazing recipe that you're sure to fall in love with. The spices make it distinctively different. It...
Provided by Kimberly Biegacki
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- 1. Saute onion in large skillet in butter till soft. Stir in ground beef till lightly browned season with salt, cinnamon & oregano. Stir in tomato puree, garlic & parsley. Cover & simmer gently for 20 minutes. Cook macaroni al dente; add a little salt.
- 2. Melt butter in pan and blend in flour (use a whisk to blend well).
- 3. Stir in milk & cook stirring constantly to make a thin white sauce. Beat egg yolks lightly in another dish. Dip out 1 cup of the sauce and pour it in a thin stream & stirring constantly into the yolk mixture until well blended. Pour mixture back into the rest of the sauce and stir for a few minutes over medium heat till it thickens. Add your nutmeg, salt and pepper.
- 4. Grease 9x13 casserole dish and then put in a thin layer of macaroni.
- 5. Next, layer with the meat sauce. Finish with layer of macaroni.
- 6. Pour the creamy sauce over all of it. Jiggle the pan so the sauce runs through all the layers and then sprinkle with the top with parmesan cheese.
- 7. Bake at 350 degrees for 45 minutes. Put foil over the top if it starts to get to brown. Remove from oven and let it sit for 15 to 20 minutes before cutting and serving. Enjoy.
- 8. Slice into squares and serve.
- 9. May 14th, 2015 ---- Made up a pan of this for dinner.
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 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
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
MAKARONIA PASTITSIO (GREEK CREAMED MACARONI AND CHEESE)
Serve hot or serve cold on lettuce leaves. Garnish with paprika, thin slices of lemon and green olives.
Provided by littleturtle
Categories Cheese
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large pot, bring water and salt to a rapid boil; add macaroni.
- Stir a few times with a fork; boil macaroni until al dente according to package directions (7-9 minutes).
- Drain macaroni well and return to pot.
- Mix oregano, garlic powder and flour into melted butter.
- Stir butter into pasta, cover, and keep warm.
- Beat eggs until frothy.
- Add pepper, cinnamon, and milk, and beat until well mixed.
- Place half of the macaroni in a 9x12-inch baking pan that has been sprayed with cooking spray.
- Cover macaroni with 1/2 cup of cheese.
- Add another layer of macaroni.
- Gently pour egg/milk mixture over macaroni, making sure macaroni is well covered.
- On top of this add a thick layer of cheese.
- Bake for 25-30 minutes, until top is bubbly and light brown.
PASTITSIO (GREEK LASAGNA)
Pastitsio is a popular dish served at family gatherings and elegant buffet dinners. The bechamel sauce on top makes for its uniqueness.
Provided by Broke Guy
Categories Macaroni And Cheese
Time 1h50m
Yield 24 squares
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onions in butter until opaque. Crumble beef into saucepan and brown.well. Drain off the fat.
- Add salt, pepper, tomato sauce, water and sugar. Stir well and simmer 35-40 minutes. At this point there should be very little water in the sauce.
- Remove from heat and cool. The meat sauce can be made ahead of time.
- In a saucepan, melt butter and then add in the flour, stiring constantly using a wire whisk. Gradually add the warm milk, stirring vigorously until sauce thickens. Add nutmeg, remove from heat and cool.
- When ready to use meat sauce, add half of the bread crumbs and 1 1/4 cups parmesan cheese. Stir well and set aside. Preheat oven to 350 degrees F.
- Cook the macaroni per package directions in boiling salted water until almost al dente. Drain well, stir in the olive oil and set aside.
- Butter an 11x17 inch baking pan and sprinkle with 2 tbsp bread crumbs. Spread half of the macaroni across the baking pan and sprinkle 1/2 cup cheese over top.
- Beat the eggs in a bowl using a wire whisk and add in 1/2 cup of the cooled bechamel sauce. Stir well and then add egg mixture into the rest of the bechamel sauce. Add the cheese and stir well.
- Cover macaroni layer with meat sauce. Pour half of the bechamel sauce over the meat and cover with remaining macaroni. Sprinkle 1/2 cup cheese over macaroni layer.
- Top macaroni layer with remaining bechamel sauce and top with remaining bread crumbs and cheese.
- Cook in the oven on a center rack for 50 minutes or until golden brown. Let sit 20 minutes to firm up before cutting and serving.
- This casserole freezes well and is easy to reheat. Place the frozen pastitsio, covered loosely with foil, in a 350 degree oven for 1 1/2 hours to 2 hours or until heated through.
Nutrition Facts : Calories 368.8, Fat 21.2, SaturatedFat 11.3, Cholesterol 129, Sodium 414.1, Carbohydrate 24.1, Fiber 1.2, Sugar 1.8, Protein 20
PASTITSIO - GREEK MACARONI
This has such a blend of wonderful spices and is so creamy. My friend gave me this recipe such a long time ago and I make it over and over again. Everyone loves it. I change the pasta's sometimes but it always turns out delicious. It can be frozen as well after cooking and turns out great.
Provided by FrenchBunny
Categories < 4 Hours
Time 1h40m
Yield 6-10 serving(s)
Number Of Ingredients 21
Steps:
- For Meat Layer.
- Saute onions in butter till soft.
- Add meat breaking up with spoon & cook till no pink remains.
- Drain off fat in a strainer & return meat in pan.
- Add remaining ingredients.
- Bring to a boil, lower heat and simmer uncovered 15 minutes.
- For Cream Sauce.
- Melt butter in large pot.
- Stir in flour and cook 1 minute.
- Lower heat and add cream and stock till smooth.
- Cook stirring constantly till sauce is thick & bubbly.
- Stir in cheese,salt and pepper and stir till cheese is melted & blended into sauce.
- Remove from heat, cover and set aside.
- Cook pasta according to directions on box.
- Beat eggs, 1/2 Cup cheese and Soft butter.
- Add to pasta, blending well.
- Assembly:.
- Spoon 1/2 of pasta into buttered 13X9X2 dish.
- Pour 1 Cup Sauce over pasta.
- Spoon on all of the meat mixture.
- Pour another 1 Cup sauce over meat.
- Add other 1/2 of pasta.
- Pour rest of sauce.
- Sprinkle 1/4 C cheese on top.
- Bake uncovered 350 F for 35 minutes.
MACARONI PASTITSIO WITH FETA CHEESE
This recipe was given to me by a friend in living in Galveston. There is a big Greek community there, and this dish was featured at one of the church pot-luck dinners. It is tasty and quick to make.
Provided by Miss Annie
Categories Greek
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Boil the macaroni according to the package instructions.
- Drain and put in a large bowl.
- Mix with the melted butter.
- Beat the eggs in a separate bowl, add the milk and cheese.
- Pour over the macaroni and mix well.
- Pour the macaroni mixture into a buttered casserole dish.
- Cook in a 350ºF oven for 30 minutes.
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
PASTITSIO
Steps:
- In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
- Cook macaroni in boiling water, strain and put back in pot to keep warm.
- Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
- Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.
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