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

Ingredients

  • 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

Instructions

1

Start by browning the meat and draining the fat.

2

Then sauté with onion, garlic, and spices.

3

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

4

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

5

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

6

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.

7

Cover with Bechamel sauce and sprinkle with more cheese.

8

Bake for 45 minutes at 325°.

9

BÉCHAMEL SAUCE

10

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

11

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

12

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

13

Whisk quickly or use an emulsifier.

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