Pastitsio

“ Pastitsio ”, refers to the Greek version of pasta with minced beef! This traditional Greek dish has a deep layer of pasta, a delicious layer of beef and is topped with a silky béchamel sauce.

Like the Moussaka , this dish is also a bit of a sin to eat, but a delicious one of its kind!

Preparation time: 40 min (approx.)

Preparation time: 60 min

Portions: 9 pieces (normal size dish)

Ingredients:

For the pasta:

• Macaroni Misko No 2
• 200g Feta cheese "Dodoni"
• 2 tablespoons Greek Extra Virgin Olive Oil
• 2 tablespoons Pummaro peeled tomatoes
• a sprinkling of your favorite spices (oregano, thyme, for example)!

For the meat:

• 4-5 tablespoons Greek Extra Virgin Olive Oil
• 1 large onion, finely chopped
• 2 pinches of sugar
• 1 clove of garlic, finely chopped
• 500g minced beef (can also be half and half beef and pork)
• 100ml red wine
• ½ teaspoon sweet paprika
• 1 teaspoon of oregano
• 1 tablespoon parsley
• ½ teaspoon cinnamon (optional)
• a can ofchopped tomatoes
• salt and pepper

For the bechamel sauce:

• 100 g of butter
• 100 g flour
• 1 liter of milk
• 1-2 egg yolks
• a sprinkle of grated nutmeg
• 100 g grated cheese

Preparation:

This traditional Greek dish has only 6 steps to make and these are:

1. Prepare the meat: Add the olive oil to a pan and sauté the onions with the sugar for almost a minute over high heat. Add the garlic and sauté until soft. Next, add the meat, break it up with a spoon or fork and let it brown for 4-5 minutes. After this, a little extra olive oil can be added if necessary, and otherwise add the wine and let the alcohol evaporate. Now add salt, pepper and the rest of the spices, the peeled tomatoes and let it simmer for about 25 minutes.
   
   Tip: Add extra salt if needed.
   Tip: Tip: Add 2 ladlefuls of your bechamel sauce after it's made to your meat sauce, this will help hold the meat together.
   
   
2. Preheat the oven to 180 C.
   
   
3. Improve the pasta: Add the pasta to a pan filled with salted water and let it boil, but 2 minutes less than what is described on the instructions on the package. This ensures that it will be al dente, as it will also continue to bake in the oven. Grease a dish with olive oil and tomato sauce. When the pasta is ready, pour off the water and spread the pasta in the dish. Then crumble the feta over the pasta, season if necessary, and otherwise set aside.
   
   
4. Prepare your bechamel sauce : Start by melting the butter over medium heat. Then remove the pan from the plus and add all the flour. Stir until all the butter is absorbed into the flour. Next, place the pan on the plus again and add the milk little by little, each time you add let it absorb completely. Continue adding the milk until you have used it all. Remove from the heat again and add the cheese and a little nutmeg. Stir thoroughly. Finally, add the 1-2 egg yolks and stir so that the yolks are completely incorporated into the sauce.
   
   Tip: Stir constantly while adding the milk. If you continue to heat the bechamel sauce slightly while stirring, you ensure that it does not burn at the bottom.
   
   
5. Assembling your Pastitsio : Start by taking out your dish where you have prepared the pasta, this is the first layer ready! Using a ladle or large spoon, pour the meat over the pasta and spread out evenly. Finally, in the same way, add the rest of the bechamel sauce and spread evenly.
   
   Tip: Remember to add 2 spoonfuls of bechamel to your meat sauce first.
   
   
6. Bake your Pastitsio at 180 C for 60 minutes or until the bechamel sauce has turned brown.
   
   Tip: Let it soak for half an hour before serving.

Before serving, sprinkle some feta cheese on top along with some parsley (both included in the ingredient list). This delicious dish goes really well with a glass of cold Mythos beer!

Share your comments and thoughts about this recipe below, and feel free to ask any questions you have.

Kali oreksi / Welcome!