Greek Pastitsio

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Prep Time: 40 minutes
Cook Time: 45 minutes
Set time: 15 minutes
Servings: 2
Calories: 1512kcal

Ingredients

Pastitsio

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 6 oz Whole milk
  • 1/4 tsp Salt
  • 1 large Egg

Seasoning

  • Salt
  • Black pepper

Pasta

  • 4 oz Ziti pasta
  • 1/2 cup Onion chopped
  • 1 TBSP Butter
  • 8 oz Ground beef
  • 1/8 tsp Ground cinnamon
  • 1/4 cup Water use as needed
  • 1 TBSP Tomato paste
  • 1 large Egg beaten
  • 4 oz Kasseri cheese shredded (sub parmesan if needed)

Marinade

  • 1/2 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1 TBSP Lemon juice
  • 3 TBSP Extra-virgin olive oil

Village Salad

  • 1 Tomato sliced into wedges
  • 1 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives halved
  • 2 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
  • splash White vinegar to taste

Bread

  • 2 slices Crusty bread
  • 4 tsp Butter

Baklava

  • 2 pieces Baklava purchased from bakery or market

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Lemon
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Prepare the ingredients per the instructions above.
  • Prepare the bechamel sauce: Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the milk. Cook, whisking constantly until the sauce is smooth and thickened. Season with salt to taste, remove from heat and let cool.
  • Prepare the pasta layer: Cook ziti according to the directions on the package.
  • Prepare the meat layer: Melt the butter in a large skillet on medium heat. Add the onions and saute until softened and golden brown. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt, and pepper to taste. Stir in the water and tomato paste, and simmer for 5 minutes.
  • Finish pasta layer: When the ziti is cooked, drain well and rinse with cool water. When pasta has cooled down, stir in the beaten eggs.
  • Finish bechamel sauce: When the sauce has cooled down to lukewarm, whisk in the egg. Set aside.
  • Assemble: Spray a baking dish (appropriately sized baking dish according to the portions being made) with nonstick spray.
  • Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese. Top with the bechamel sauce and sprinkle with the remaining cheese.
  • Bake for 35 to 45 minutes, or until the sauce is bubbly and golden on top. While baking, prep salad and vinaigrette.
  • Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper. (Marinade should taste good on its own; adjust the seasonings to taste.) (Set about half of the marinade aside for the salad.)
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the set-aside marinade. Add white vinegar to taste.
  • Finish pastitsio: Once the Pastitsio is baked, let sit at room temperature for 10 to 15 minutes before serving.
  • Toast the bread then spread with butter.
  • Serve the pastitsio with salad, bread, and sparkling water. Enjoy with baklava for dessert.

Nutrition

Calories: 1512kcal | Carbohydrates: 97g | Protein: 65g | Fat: 97g | Saturated Fat: 40g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Trans Fat: 2g | Cholesterol: 400mg | Sodium: 2203mg | Potassium: 1145mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2304IU | Vitamin C: 35mg | Calcium: 693mg | Iron: 8mg

Greek Pastitsio

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Set time 15 minutes
Servings 2
Calories 1512 kcal

Ingredients
 
 

Pastitsio

Bechamel Sauce

  • 1 TBSP Butter
  • 1 TBSP All-purpose flour
  • 6 oz Whole milk
  • 1/4 tsp Salt
  • 1 large Egg

Seasoning

  • Salt
  • Black pepper

Pasta

  • 4 oz Ziti pasta
  • 1/2 cup Onion chopped
  • 1 TBSP Butter
  • 8 oz Ground beef
  • 1/8 tsp Ground cinnamon
  • 1/4 cup Water use as needed
  • 1 TBSP Tomato paste
  • 1 large Egg beaten
  • 4 oz Kasseri cheese shredded (sub parmesan if needed)

Marinade

  • 1/2 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1 TBSP Lemon juice
  • 3 TBSP Extra-virgin olive oil

Village Salad

  • 1 Tomato sliced into wedges
  • 1 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin
  • 1/3 cup Kalamata olives halved
  • 2 TBSP Feta cheese block feta in brine crumbled (not pre crumbled)
  • splash White vinegar to taste

Bread

  • 2 slices Crusty bread
  • 4 tsp Butter

Baklava

  • 2 pieces Baklava purchased from bakery or market

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 8 slices Lemon

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Prepare the ingredients per the instructions above.
  • Prepare the bechamel sauce: Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the milk. Cook, whisking constantly until the sauce is smooth and thickened. Season with salt to taste, remove from heat and let cool.
  • Prepare the pasta layer: Cook ziti according to the directions on the package.
  • Prepare the meat layer: Melt the butter in a large skillet on medium heat. Add the onions and saute until softened and golden brown. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt, and pepper to taste. Stir in the water and tomato paste, and simmer for 5 minutes.
  • Finish pasta layer: When the ziti is cooked, drain well and rinse with cool water. When pasta has cooled down, stir in the beaten eggs.
  • Finish bechamel sauce: When the sauce has cooled down to lukewarm, whisk in the egg. Set aside.
  • Assemble: Spray a baking dish (appropriately sized baking dish according to the portions being made) with nonstick spray.
  • Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese. Top with the bechamel sauce and sprinkle with the remaining cheese.
  • Bake for 35 to 45 minutes, or until the sauce is bubbly and golden on top. While baking, prep salad and vinaigrette.
  • Make the marinade: In a bowl whisk together the ingredients for the marinade. Season with salt and pepper. (Marinade should taste good on its own; adjust the seasonings to taste.) (Set about half of the marinade aside for the salad.)
  • Make the salad: Mix the tomatoes, cucumber, onion, olives, and feta with the set-aside marinade. Add white vinegar to taste.
  • Finish pastitsio: Once the Pastitsio is baked, let sit at room temperature for 10 to 15 minutes before serving.
  • Toast the bread then spread with butter.
  • Serve the pastitsio with salad, bread, and sparkling water. Enjoy with baklava for dessert.

Nutrition

Calories: 1512kcalCarbohydrates: 97gProtein: 65gFat: 97gSaturated Fat: 40gPolyunsaturated Fat: 7gMonounsaturated Fat: 41gTrans Fat: 2gCholesterol: 400mgSodium: 2203mgPotassium: 1145mgFiber: 8gSugar: 13gVitamin A: 2304IUVitamin C: 35mgCalcium: 693mgIron: 8mg
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