“Pastitsio”, refers to the Greek version of pasta with meat mince! This traditional Greek dish has a deep layer of pasta, a delicious beef mince and is topped off with a velvety béchamel sauce.
This dish also counts as a little yet delicious sin, along with the moussaka!
Preparation time: 40 min (approximately)
Cook time: 60 min
Portions : 9 pieces (normal size baking pan)
For the pasta:
- Macaroni Misko No 2
- 200 gr Feta cheese “Dodoni”
- 2 tablespoons of Greek extra virgin olive oil
- 2 tablespoons of Pummaro tomato sauce
- a pinch of your favorite herb (e.g. oregano, thyme)!
For the mince:
- 4-5 tablespoons of Greek extra virgin olive oil
- 1 large onion, finely chopped
- 2 pinches of sugar
- 1 clove of garlic, finely chopped
- 500 gr of beef mince (could also be ½ beef and ½ pork mince)
- 100 ml of red wine
- ½ teaspoon of sweet paprika
- 1 teaspoon of oregano
- 1 tablespoon of parsley
- ½ teaspoon of cinnamon (optional)
- a tin of chopped tomatoes
- salt and pepper
For the béchamel sauce:
- 100 gr butter
- 100 gr flour
- 1 litre of milk
- 1-2 yolks of eggs
- a pinch of grated nutmeg
- 100 gr grated cheese
This traditional Greek dish takes only 6 steps to make it and these are:
Prepare the meat mince: Add the olive oil in a saucepan and sauté the onion with the sugar for almost a minute over high heat. Add the garlic and sauté until softened. Add the meat. Break it up with a fork and brown for 4-5 minutes. At this point, add another 2 tablespoons of olive oil, if needed (extra from the ingredients list). Add the wine and let the alcohol evaporate. Then add salt, pepper and the rest of the herbs. Simmer with the chopped tomatoes until cooked (approximately 25 min).
Tip: Add some extra salt, if needed.
Tip: Add 2 ladles of the béchamel sauce when it is cooked into the meat. The béchamel sauce will make the meat mince hold together better when serving.
- Preheat the oven at 180 C.
Prepare the pasta: add the pasta in a pot full of salted water and boil 2 minutes less than the instructions. The pasta needs to be al dente because it will cook further in the oven. Brush the baking pan with the olive oil and the tomato sauce. When the pasta is ready, drain and spread in the baking pan. Add the crumbled feta cheese, season - if needed- and set aside.
Prepare the béchamel sauce: Start by first melting your butter on medium heat. Then remove the pot from the stove and add all the flour. Whisk it until the butter is fully absorbed into the flour. Place the pot back on the stove and add the milk a little bit at a time and wait for the milk to absorb. Continue by adding some more until you have used all the milk in the recipe. Remove the pan from the stove and add the grated cheese and the nutmeg. Whisk them well. Finally, add the egg yolks and quickly whisk so the eggs fully incorporate in the mixture.
Tip: Whisk constantly while adding the milk. Cooking the béchamel sauce while whisking over a low heat will prevent it from burning and sticking to the bottom of the pot.
Assemble the Pastitsio: Start by bringing back the pan containing the pasta mixture - the first layer is ready! Using a large ladle or spoon, pour the meat mince over the pasta and spread it out evenly. Lastly, using a large ladle, add the remaining béchamel sauce and spread it out evenly.
Tip: Remember to add 2 ladles of the béchamel sauce into the meat.
Bake the Pastitsio at 180 C for 60 minutes or until the béchamel turns golden brown.
Tip: Allow to rest for at least half an hour before serving.
Before you serve, sprinkle a bit of crumbled Feta cheese on top and a pinch of parsley (both of them are extra from the ingredients list). This delicious dish goes excellent with a cold glass of your favorite “Mythos” beer !
Share your comments and thoughts about the recipe or any questions you might have.
Kali oreksi / Enjoy your meal !