by Tiggered
Pastitsio (sometimes spelled pasticcio, pasticio or pastichio) is a Greek variation of the Italian lasagna. It is composed of pasta (penne or similar), meat sauce with mediterranean spices and creamy bechamel, baked until golden. It tastes heavenly and is surprisingly easy to prepare. How to make pastitsio? Read on to find out.
Photos by Tiggered
Once upon a time I was in the mood to spoil my man rotten (well, I do get those ideas sometimes), so I asked him the time-hallowed question:
What would you like me to cook for you? You can pick anything, anything at all.
And he said, fondly remembering some happy evening in a Greek tavern:
Pastitsio.
Panicking, I started browsing my books full of cooking lore and eventually marched off to the kitchen and produced... something.
That was some years and many pastitsios ago. Now I know that panic is not a necessary ingredient. Pastitsio is really easy to prepare. It's yummy (goes without saying), even if you go for the budget friendly version. Finished pastitsio looks quite impressive, especially if you serve it a day after preparing - those neat squares simply beg to be photographed, or at least ooohed and aaahed over. I'm truly glad I've discovered it. Time to share the recipe.
 Looks yummy, doesn't it? |
Pasta
Cook pasta until al dente, strain
Meat sauce
Slice onions thinly, fry in little oil until they start sweating. Add finely chopped garlic. After another minute or so, add meat and cook until it starts to brown. Pour in tomatoes, season with cinnamon, nutmeg, salt and pepper. Simmer for five more minutes.
Bechamel
Melt the butter or margarine, add flour and mix energetically until you have smooth paste. Add some milk, stir until smooth, add some more, stir again, repeat until there's no more milk. Season with salt and pepper, set aside. When your sauce cools a bit, add egg yolks and stir well.
Assembling pastitsio
Butter a baking tin (I'm using a large, rectangular one). Spread half of the pasta on the bottom, cover with meat sauce, followed by the remaining pasta. Pour bechamel on top, smooth out. Optionally, sprinkle with some grated cheese.
Baking
Bake in 180 degrees until bechamel turns brown and crispy. I always follow my nose, but it usually takes about 30 minutes.
claire
on 06/05/2012
Lasagna, 'cos I never tasted this pastitsio. If I do someday, I may change my mind. :)
WendyFinn
on 05/27/2012
Italian food is my favourite, but I am definitely going to be trying pastitsio, albeit a vegetarian version.
Dustytoes
on 05/22/2012
I've never even heard of pastitsio so I have to say lasagna, but this does sound very delicious.
SimplySara
on 07/27/2012
I love love LOVE Greek food! We try to get to the Greek Festival in Sacramento every few years at least.
chefkeem
on 05/21/2012
I prefer pastitsio because of the bechamel sauce. It's richer and less acidic than the tomato sauce.
Recipe for pastitsio is really quite versatile, so you can make is as rich or as frugal as you wish. Pasta to meat to bechamel proportions can be changed according to your needs. If you have a dedicated carnivore to feed, you can make your meat part extra thick, but if you're cooking on the budget, there's no harm in using plenty of pasta to flesh your pastitsio out and downsizing other layers.
Similarly, butter-based bechamel tastes best, but you can always substitute butter with margarine. It won't hurt your pastitsio and it will make your grocery bill slightly more presentable. Vegetable fats are gentler on your arteries, too.
While grated cheese is an optional extra, a cheese-free version is just as delicious.
Tip #1
If you want to use up the remaining egg whites, stir them into cooked pasta before assembling pastitsio.
Tip #2
Pastitsio looks best when re-heated. Pastitsio straight from the oven is delicious, but portions can get little messy. For the best look, cut square servings from the cold dish and re-heat individually.
Tip #3
For a vegetable version, substitute meat with your favourite veggies.
 Pastitsio straight from the oven |  Pastitsio after reheating |
Not On The Label19 days ago
Books about Elizabeth Ion 03/24/2013
Powerful Documentarieson 01/28/2013
Do we need airport security?on 01/14/2013
Comments
Bon appetit :)
It looks heavenly. I absolutely have to try it.
Euxaristo poli :)
Yum! It is one of my favorite dishes! Kali Orexi to all those who are up to trying it out! It's delicious!
I LOVE pasta!
Awesome. I used to cook in a Greek restaurant and I forgot how good this stuff is. It was one of the best sellers on the menu. :)
Looks delicious; I will definitely try this at home.
My mother's is to die for, but I'm really excited to try your recipe !
Yummy! I love lasagna but have never heard of this! Will be trying!
Great recipe page nicely set out for anyone wanting to try their hand at cooking a Greek meal. The use of cinnamon may sound unusual in a savory dish but it is used in this way in lots of Greek meals and it gives a nice flavor.