Discover Greek Pastitsio!
Do you like Greek food? Have you ever tried cooking a traditional Greek dish yourself?
If you’re ready to bring a taste of Greece into your kitchen, pastitsio (or pastitsio, παστίτσιο in Greek) is the perfect choice!
This hearty, baked pasta dish is a favorite across Greece . It is creamy, comforting, and full of Mediterranean flavor. It’s made with layers of pasta, minced meat in a tomato-based sauce, and topped with a rich, velvety béchamel before being baked to golden perfection.
It is easy to make, you can prepare it a day in advance, and in general, everybody loves it!
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Interestingly, pastitsio is often confused with moussaka, another famous Greek dish. Both have that beautiful creamy béchamel layer on top and are baked in a similar way, but there’s one key difference: pastitsio uses pasta, while moussaka uses eggplant (and sometimes potatoes).
So, while moussaka might remind you of summer vegetables, pastitsio feels more like Greek-style lasagna .
Ready to give it a try?
Below, you’ll find the recipe for this delicious classic from Greece’s rich culinary tradition.
Pastitsio recipe
This recipe makes a large pan (40x35x8 cm), which comes to about 12 generous servings.
Of course, you can always scale it down if you prefer.
Pastitsio is built in three layers: the savory meat sauce, the pasta, and the creamy béchamel.
- Βrush the baking pan with a touch of olive oil, then spread in the pasta.
- Spoon the meat sauce over the pasta.
- Cover everything generously with béchamel.
Finally, sprinkle the top with breadcrumbs or a little grated cheese, which will protect the surface from burning and give it a golden crust.
Meat Sauce Ingredients
- 1 kg ground beef
- 2 medium onions, grated
- 2 tbsp olive oil
- 3 tbsp tomato paste
- 4 allspice berries
- salt & freshly ground pepper
Preparation:
Heat the olive oil in a wide pot and sauté the onions until golden. Add the ground beef and cook until browned. Season with salt, pepper, and allspice. Stir in the tomato paste, diluted in a glass of water, and simmer gently until most of the liquid has evaporated. Remove from heat and set aside.
Before assembling, stir in one ladle of béchamel to enrich the meat sauce and give it extra creaminess.
Variation: Deglaze with a splash of wine before adding the tomato, or experiment with herbs like oregano, thyme, or even a cinnamon stick for a warmer flavor. You can add some fresh tomato, if you like.
Pasta Layer Ingredients
- 500 g pastitsio pasta No. 2 (long tubes with a hollow center)
- salt
- 1 tsp olive oil
- a pinch of thyme
Preparation:
Cook the pasta in salted water, leaving it 1–2 minutes longer than package instructions. Drain and spread evenly in the pan. Sprinkle with thyme and olive oil.
Variation: If you can’t find pastitsio pasta, use penne, ziti, or another short pasta. For extra flavor, scatter a little crumbled feta between the pasta layers.
Béchamel Ingredients
- 2 liters fresh milk
- 130 g butter
- 130 g flour
- salt & pepper
- a pinch of freshly grated nutmeg
- 100 g grated yellow cheese
Preparation:
Warm the milk gently (do not boil). In a large pot, melt the butter over medium heat and stir in the flour until smooth. Gradually add the milk, ladle by ladle, stirring constantly until the sauce thickens and becomes silky. Remove from the heat, then season with salt, pepper, nutmeg, and stir in the grated cheese.
Variation: Some cooks enrich their béchamel with a beaten egg for extra body, but it’s optional.
Baking
Once assembled, sprinkle the béchamel with breadcrumbs or cheese.
Bake in a preheated oven at 180°C (350°F) for about 1.5 hours, until the top is beautifully golden.
Good luck, and Καλή όρεξη! Εnjoy your meal!
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In the mood to try some more Greek recipes, which are also great for Autumn and Winter?
click on the articles below to find the recipe
