Greek fusion dish with Italian lasagna, pastitsio combines tubular pasta with meat spiced with cinnamon and bechamel, being a classic of Greek family celebrations.
Mediterranean
Pasticho
Traditional Greek pasta pastitsio with meat and bechamel, authentic step-by-step recipe.
- Greece
- MAIN COURSES
- High protein
- medium
- lactosa
- gluten
35 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 540 kcal
- Protein 26 g
- Carbohydrates 48 g
- Fat 28 g
Story behind the dish
Preparation
Pastitsio is a preparation from Greece with medium difficulty. Reserve about 85 minutes in total (35 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Ten listo: 500 g de pasta tubular gruesa (bucatini o similar).
- Have ready: 600 g of minced beef.
- Have ready: 1 onion.
- Have ready: 2 cloves of garlic.
- Have ready: 400 g of crushed tomato.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cook the pasta al dente
Cook the pasta al dente, drain and mix with a beaten egg and a little grated cheese. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the onion and garlic
Sauté the onion and garlic, add the minced meat and brown well. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the crushed tomato and cinnamon
Add the crushed tomato and cinnamon, cook over low heat for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the bechamel and add a beaten egg off the heat along…
Prepare the bechamel and add a beaten egg off the heat along with half of the grated cheese. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Layer in a baking dish: half the pasta
Assemble layers in a baking dish: half of the pasta, all of the meat, the rest of the pasta, and cover with the bechamel. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Sprinkle the rest of the cheese and bake at 180°C for 35-40 minutes…
Sprinkle with the rest of the cheese and bake at 180°C for 35-40 minutes until the surface is golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- Mixing the pasta with egg before assembling helps the layers stay compact when cutting.
- Let rest 15 minutes before serving so the layers can set.
Variations
- Pastitsio with eggplant added between layers.
- Version with lamb meat.
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