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GreekAuthentic Cuisine

Pastitsio

Serves 4 to 6 Entree meat

Pastitsio

Pastitsio graces Greek tables as a beloved comfort food, often making its appearance at family gatherings and Sunday lunches. This dish, a staple in home kitchens across Greece, is crafted with abundant olive oil, a touch of cinnamon, and the ever-present hand-measured salt. Lemon is always within reach, not for the pastitsio itself, but as a nod to the Greek kitchen's constant companion.

Expect a harmonious blend of textures and flavors: the creamy béchamel enveloping tender pasta and savory ground beef, all crowned with a crisp, golden top layer of melted kefalotyri. Each bite offers a warm embrace, as the cinnamon's subtle warmth dances with the savory richness, inviting you to savor a piece of Greece with every forkful.

Ingredients

  • 400 gbucatini or thick macaroni
  • 500 gground beef
  • 1onion — chopped
  • 400 gtomatoes — grated
  • 1 tspground cinnamon
  • 500 mlbéchamel sauce
  • 100 gkefalotyri — grated
  • 80 mlolive oil
  • 1egg — for the pasta
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the pasta. Bring a large pot of salted water to a boil and cook 400 g of bucatini or thick macaroni until just al dente, as it will continue cooking in the oven. Drain and set aside, drizzling with a little olive oil to prevent sticking.
  2. In a large skillet over medium-high heat, add 80 ml of olive oil. Once the oil shimmers, add 1 finely chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Add 500 g of ground beef, breaking it up with a wooden spoon, and cook until browned all over.
  3. Once the meat is browned, stir in 400 g of chopped tomatoes and 1 tsp of ground cinnamon. Allow the mixture to simmer until the tomatoes break down and the sauce thickens, about 10-15 minutes. The mixture should be rich and aromatic, with the cinnamon subtly enhancing the beef's flavor.
  4. Season the meat mixture with fine sea salt and black pepper to taste. Adjust the seasoning as needed, considering the saltiness of the kefalotyri cheese that will be added later.
  5. Preheat your oven to 180°C (350°F). In a large baking dish, layer half of the cooked pasta, spreading it evenly. Pour the meat sauce over the pasta, ensuring it covers the pasta completely. Top with the remaining pasta, pressing down gently to compact the layers.
  6. In a separate bowl, beat 1 egg and mix it into 500 ml of béchamel sauce. Pour the béchamel evenly over the top layer of pasta, smoothing it out with a spatula. Grate 100 g of kefalotyri cheese over the béchamel, ensuring even coverage for a golden crust.
  7. Place the baking dish in the preheated oven and bake until the top is golden brown and bubbling, about 30-40 minutes. The pastitsio is ready when the béchamel is set and the top is a deep golden color. Allow it to cool slightly before slicing and serving.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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