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Pasticcio Serving Upclose
4 from 25 votes

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.
Prep Time40 mins
Cook Time25 mins
Total Time1 hr 5 mins
Course: Main Dish, Pasta
Cuisine: Mediterranean
Keyword: Winter
Servings: 10 people
Author: Belgian Foodie


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


  • 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)


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.
    Pasticcio onions
  • 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.
    Pasticcio Meat Sauce


  • 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.
    Adding meat sauce to Pasticcio - Pastitsio
  • 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.
    Pasticcio Sauce
  • Put baking dish into the oven. Bake for 20 to 25 minutes, or until lightly brown on top.
    Pasticcio Finished
  • Serve and enjoy!
    Pasticcio Serving Creamy


  1.  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.
  2. 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 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.