Classic Greek Pastitsio Recipe

Gather ’round and let me share with you the ultimate comfort food experience: my take on a classic pastitsio that’s about to elevate your dinner plans and transport your taste buds straight to the Mediterranean.

Classic Greek Pastitsio is a beloved dish that perfectly combines rich, savory flavors. It is a layered dish of ground beef seasoned with finely chopped onions, minced garlic, and aromatic spices like cinnamon and allspice.

It is a dish that provides a warm, comforting experience. The creamy bechamel sauce (enriched with nutmeg and Parmesan cheese) that envelopes the pasta makes this an indulgent meal.

Pour a glass of red wine, and add a hint of dried oregano, and you’re ready to capture the essence of Greek cuisine. Each forkful of this dish carries the flavors of Greece and does so without sacrificing any nutritional balance, thanks to the wholesome ingredients in the dish.

Classic Greek Pastitsio Recipe Ingredients

• Ground beef: Rich in protein; adds robust, savory flavor.
• Onion: Provides depth and sweetness; high in antioxidants.
• Garlic: Adds aromatic, rich flavor; known for health benefits.
• Crushed tomatoes: Base of the sauce; offers lycopene and fiber.
• Red wine: Adds depth; contains antioxidants, enhancing flavor.
• Ziti/Macaroni: Provides carbohydrates; traditional pasta base.
• Milk: Creamy béchamel sauce component; source of calcium.
• Nutmeg: Warm, sweet spice; enhances béchamel aroma.
• Parmesan cheese: Adds savory, umami flavor; high in calcium.
• Olive oil: Heart-healthy fat; enhances flavors.

Classic Greek Pastitsio Recipe Ingredient Quantities

• 1 pound ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• 1/2 cup red wine
• Salt and pepper to taste
• 1 pound ziti or macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• 2 large eggs, beaten
• 1 cup grated Parmesan cheese
• Olive oil

How to Make this Classic Greek Pastitsio Recipe

1. Heat your oven to 350°F (175°C). Prepare the ziti or macaroni by cooking them according to the package directions until they are firm (al dente). Pour off the water and set them aside.

2. In a big frying pan, warm some olive oil over medium-high heat. Put in the diced onion and stir until it is tender, about 3-4 minutes. Toss in the minced garlic and sauté for another minute.

3. Place the ground beef in the skillet and cook it until it is browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. If the ground beef is very lean, you might not need to drain any fat, but if the ground beef has a higher fat content, drain any excess fat before proceeding.

4. Blend in the crushed tomatoes, tomato paste, red wine, ground cinnamon, oregano, and allspice. Season with salt and pepper. Allow to simmer for 20 minutes, stirring occasionally.

THICKEN WITH A CORNSTARCH SLURRY Add 2 tablespoons of cornstarch to 4 tablespoons of cold water. Stir into the sauce and simmer for another 5 to 10 minutes.

USE THE SAUCE Mix this sauce into a pound of cooked pasta.

5. To prepare the béchamel sauce, the process begins with a medium saucepan and a medium heat. In this saucepan, 2 tablespoons of unsalted butter are melted. Then, 1/4 cup of all-purpose flour is added to the pan, and the mixture is whisked for about 1 minute until it is smooth and forms a roux. Then, 2 cups of whole milk are gradually added to the roux, with frequent whisking to keep the mixture smooth and even. After the milk is completely incorporated, 1/2 teaspoon of salt and a slight grating of nutmeg are added. The sauce is thickened until it is just under the level of the requisite thickness for a standard béchamel. (If you are thickening the sauce to use later in a recipe, you should let it go a little longer in the pan.)

6. Slowly pour in the milk, whisking all the while to keep the mixture smooth. Cook it until the sauce is thick, 5 to 7 minutes. Stir in the nutmeg, and season it with salt and pepper.

7. Take the béchamel sauce off of the heat and let it cool for a moment. Stir in the beaten eggs and 1/2 cup of Parmesan cheese until well mixed.

8. In a baking dish 9×13 inches and greased, lay half of the cooked pasta. The pasta, over which lies the meat sauce, gets this remaining pasta layer too.

9. Evenly distribute the béchamel sauce over the layer of pasta closest to the top and smooth out with a spatula. Top with the remaining Parm.

10. Preheat the oven to 350ºF (180ºC). Bake in the now-hot oven for 45-50 minutes, or until the top is golden brown and set. Allow the pastitsio to cool for 10 minutes before serving.

Classic Greek Pastitsio Recipe Equipment Needed

1. Large pot
2. Strainer or colander
3. Large frying pan or skillet
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cups
7. Medium saucepan
8. Whisk
9. Small bowl (for cornstarch slurry)
10. 9×13 inch baking dish
11. Grater (for nutmeg and Parmesan)
12. Oven mitts
13. Knife (for chopping onion)
14. Cutting board
15. Timer or clock
16. Mixing bowl (for beaten eggs)
17. Spatula (for spreading sauce)

FAQ

• What is Pastitsio?Pastitsio is a dish from Greece made with baked pasta; it contains layers of pasta that are seasoned, meat sauce, and a creamy Béchamel sauce that is a Greek topping.
• Can I substitute ground beef for another type of meat?It is permissible to utilize lamb or turkey, ground, in order to replace beef that is also ground.
• Is there a substitute for red wine in this recipe?As a non-alcoholic substitute for red wine, you may use either beef broth or grape juice.
• What is the purpose of the cinnamon and allspice?A warm, aromatic flavor typical of Greek cuisine comes from cinnamon and allspice.
• Can I make this dish ahead of time?Assemble Pastitsio a day ahead of time and bake just before serving. This Greek dish can be made a day ahead, stored in the fridge, and baked just before serving. Its flavors deepen and its texture improves overnight. And leftover pastitsio warms up like a champ.
• What is the best pasta to use for this dish?As traditional choices, ziti and macaroni hold shape well, and that allows the sauce to coat and fill them.

Classic Greek Pastitsio Recipe Substitutions and Variations

Substitutes for Ground Beef: 1. Ground lamb: a traditional flavor; 2. Ground turkey: a lighter option.
Diced tomatoes: Use crushed tomatoes mixed with a bit of tomato sauce for similar texture and richness.
Substitute beef broth or a mixture of grape juice and a splash of vinegar for red wine to make a non-alcoholic version.
Penne or rigatoni can be substituted for ziti or macaroni.
Use Kefalotyri or similar cheese for an authentic Greek taste; Romano is similar.

Pro Tips

1. Rich Flavor Boost: For an added depth of flavor, consider browning the tomato paste in the pan for 1-2 minutes before adding other liquids. This caramelization will enhance the sauce’s richness.