Authentic Greek Pasticcio
Prepare this homestyle Pasticcio recipe to bring a touch of Greece to your family's table. Enjoy the authenticity and flavor of this traditional Greek dish.
Servings: 10 people
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 30 g butter
- 1 onion large (red or white) chopped
- 1000 g ground veal or beef
- 1 tsp nutmeg ground
- 2 bay leaves
- black pepper
- 2 tsp salt
- 1/4 tsp allspice
- 1 tbsp tomato paste
- 500 g tomato passata (uncooked and strained tomato puree)
- 100 ml boiling water
Pasta
- boiling water salted
- 2 tbsp olive oil
- 750 g pasta Pasticcio pasta no. 2, long ziti pasta or lasagna sheets
- 15 g butter
Béchamel Sauce (improved)
- 2 liter milk
- 120 g flour (see notes)
- 80 g butter
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg grated (about 3 or 4 grates)
- 50 g Kefalotyri cheese grated (or Romano Pecorino or Manchego) (see notes)
Add while Assembling
- 50 g Kefalotyri cheese grated (or Romano Pecorino or Manchego) (see notes)
Instructions
Meat Sauce
- Pour olive oil and butter into a hot pan over a high heat
- Add chopped onion and continue to cook about 5 minutes until the onions are translucent.
- Add ground veal or beef meat and cook about 5 minutes until brown all over.
- Add nutmeg bay leaves, allspice, salt and pepper and continue to cook one minute.
- Add the tomato paste and tomato passata. Continue to cook a few minutes.
- Add water, mix and reduce heat to low. Continue to cook covered about 5 to 10 minutes until you have a thick sauce consistency.
Pasta
- Fill two-thirds (2/3) of a pot with water. Add olive oil and salt. Bring to a boil.
- Add the Pasticcio pasta or lasagna pasta. Cook about 3 to 4 minutes less than time indicated on the pasta package. The pasta will still be a bit firm, as it will cook further in the oven.
- Strain the pasta.
- Add a little butter so the pasta doesn't stick to each other. Put aside.
Béchamel (improved)
- In a pot, mix with a whisk the milk, flour, butter, eggs, salt, pepper, and nutmeg. All ingredients should be cold or at room temperature. Make sure to stir frequently to prevent lumps.
- Put the pot over a medium heat on the stove. Continue heating and stirring until you see small bubbles on top.
- Reduce heat and continue stirring until you reach a sauce consistency (like pancake batter). Remember, the sauce will probably thicken a little more when baking in the dish.
- Remove from heat. Add the cheese and mix.
Assembling the Dish
- Preheat oven to 200°C (390°F). Butter lightly a baking dish.
- Add half of the pasta on the bottom of the baking dish. Sprinkle a couple pinches of grated cheese.
- Add all the meat sauce on top of the pasta. Sprinkle a couple pinches of grated cheese.
- Add the remaining half of the pasta on top. Sprinkle a couple pinches of grated cheese.
- Pour all the improved béchamel sauce on top. Make sure everything is covered with the sauce.
- Put baking dish into the oven. Bake for 20 to 25 minutes, or until lightly brown on top.
- Serve and enjoy!
Notes
- Kefalotyri is a hard salty yellow cheese made of milk from goat and/or sheep. You want this cheese to be aged at least 3 months so it can be grated. If you do not have Kefalotyri cheese, try substituting with a medium-aged Romano Pecorino or Manchego cheese. To me, these would be the most similar in taste.
- The amount of flour you add will depend on how thick you want your Béchamel sauce. If you want a thicker, more consistent sauce, you may want to add about 10% to 20% more flour and increase the amount of butter accordingly.
Nutrition
Nutrition Facts
Authentic Greek Pasticcio
Amount Per Serving
Calories 616
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 15g94%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 171mg57%
Sodium 914mg40%
Potassium 701mg20%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 14g16%
Protein 37g74%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.