Free recipe guide
How to make Pastitsio
Learn what makes Pastitsio special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Pastitsio is cooked the way home kitchens across Greece cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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