Pastichio (Greek Lasagna)

Originating in Greece, the pastichio is found all over the Mediterranean, and each culture has made it their own. For my family, pastichio is a baked pasta dish that contains ground lamb and béchamel sauce. Considered the mac and cheese of Greek food, this dish is as equally comforting to me as Kraft Mac & Cheese is for some Americans.

Pastichio (Greek Lasagna)

Print Recipe


  • Pastichio Ingredients:
  • 2 lbs. of ground beef, lamb, or half and half
  • 1 large onion chopped
  • 2 large garlic cloves minced
  • 1 small can of tomato paste
  • 1 cup of red wine
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of allspice
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • 1 teaspoon of oregano
  • 1 lb. of large macaroni noodles - I use the Misko brand found at most international stores
  • ½ of butter
  • 3 eggs beaten
  • 6 ounces of grated parmesan cheese - I use Greek cheese grated and combined Kefalotyri and Mizithra
  • Bechamel Ingredients:
  • ¼ lb of butter
  • 1 cup of flour
  • 8 cups of milk
  • 1 teaspoon of salt
  • 4 eggs beaten



Start by browning the meat and draining the fat.


Then sauté with onion, garlic, and spices.


Adding tomato paste and wine, simmer for 15 minutes and set aside.


Next, boil water and add salt with a splash of olive oil.


Add the pasta and cook until al dente. In a large bowl, mix the pasta with melted butter, eggs and cheese.


Place half of the pasta on the bottom of the pan, cover with meat sauce and add the other half of the pasta on the top.


Cover with Bechamel sauce and sprinkle with more cheese.


Bake for 45 minutes at 325°.




To create the béchamel sauce, start by melting butter in a pan and adding flour to make a roux.


Next, slowly add milk and salt until it thickens, stir continuously.


In a separate bowl, beat the eggs well and then slowly add them to the mix.


Whisk quickly or use an emulsifier.

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