Pastitsio: Greece's Comfort Food Classic (With a Story as Rich as Its Sauce)

 

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Serving Size: 8 servings

Equipment Needed:

• Large skillet

• Large pot

• Saucepan

• Whisk

• 9x13-inch baking dish (We love this enameled cast iron baking dish)

What Is Pastitsio? Pastitsio is Greece’s answer to lasagna, with layers of pasta, richly spiced meat sauce, and creamy béchamel baked into a golden, bubbling masterpiece. It's the ultimate comfort food for family tables, festive gatherings, and feeding a joyful crowd.

But pastitsio is more than just hearty food—it’s a historical journey. The name comes from the Italian word "pasticcio," meaning "a pie" or "a mess," referencing humble, rustic beginnings. Greek cooks refined it over generations, blending Mediterranean warmth and Italian influence into the beloved layered dish we know today.

Ingredients:

For the Meat Sauce:

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 pound ground beef (or lamb for extra richness)

• 1 can (15 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 1/2 cup red wine (optional but highly recommended)

• 1 teaspoon cinnamon

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the Pasta Layer:

• 1 pound bucatini or penne pasta

• 2 eggs, beaten

• 1/2 cup grated Parmesan or authentic Kefalotyri cheese

For the Béchamel Sauce:

• 4 tablespoons butter

• 1/4 cup all-purpose flour

• 3 cups whole milk

• A pinch of nutmeg

• Salt and pepper to taste

• 1/2 cup grated Parmesan or authentic Kefalotyri cheese

• 1 egg yolk

Instructions:

Step 1: Make the Meat Sauce

1. Heat olive oil in a large skillet over medium heat.

2. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.

3. Add ground beef or lamb, breaking it up as it browns. Drain excess fat if needed.

4. Stir in crushed tomatoes, tomato paste, red wine, cinnamon, oregano, salt, and pepper.

5. Simmer gently for at least 30 minutes (longer if you have time), letting the sauce thicken and flavors meld.

Step 2: Cook the Pasta

1. Boil pasta in salted water until just shy of al dente.

2. Drain, then toss pasta with beaten eggs and grated cheese. This binding step helps the pasta form distinct, delicious layers.

Step 3: Make the Béchamel

1. In a saucepan, melt butter over medium heat.

2. Whisk in flour and cook for 1-2 minutes to form a roux.

3. Gradually whisk in the milk, stirring constantly to avoid lumps.

4. Add nutmeg, salt, and pepper. Cook until thickened and creamy.

5. Remove from heat and stir in cheese and egg yolk until smooth.

Step 4: Assemble and Bake

1. Preheat oven to 350°F (175°C).

2. Grease a 9x13-inch baking dish.

3. Layer half the pasta in the dish.

4. Spread meat sauce evenly over the pasta.

5. Layer the remaining pasta on top.

6. Pour the béchamel sauce evenly over everything, smoothing it with a spatula.

7. Sprinkle with extra cheese if desired.

8. Bake for 45 minutes, or until the top is golden and bubbling.

9. Let rest at least 15 minutes before slicing to allow clean layers to form.

Why This Dish Matters: Pastitsio is a delicious love letter to history and migration. It carries Venetian influence blended with traditional Greek flavors—a Mediterranean tale baked into every creamy, cinnamon-scented bite. It's what Greek grandmothers prepare when the family comes home, a centerpiece at holiday feasts, and a comfort food that gets even better the next day.

Serving Suggestions:

• Pair with a crisp Greek salad dressed in lemon and olive oil.

• Pour a glass of leftover red wine to complement the spices.

• Leftovers? Pastitsio is arguably even better the next day after the flavors have melded.

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