Pastitsio
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This is the crowning glory of the savory section for Greek Week. Pastitsio is a very traditional dish, and happens to be a family favorite. There are no big family gatherings that Tula doesn’t bless us with this dish. Again, among her family of men, this would be considered a side dish, (in the same way that macaroni and cheese on Thanksgiving can be a side dish?) But I am pretty sure that this is an entree!

It is the most amazing comfort food. I would equate it to like a “Greek” lasagna, with layers of pasta, cheese and egg, a delicious meat sauce and rich and creamy béchamel sauce. It is scented with cinnamon, which gives it a really unique flavor and compliments the cream and the lamb.

Speaking of lamb, we used ground lamb, but lean ground beef works beautifully in this dish too.

Pastitsio
1 lb pasta, (I used penne)

¼ cup olive oil
2lbs ground lamb
1 large onion, minced
6 garlic cloves
28oz tomato puree
2/3 cup flat leaf parsley, minced
½ tsp cinnamon

.75 lb feta
5 eggs
½ cup milk

Bechamel Sauce:
8Tbs butter
8Tbs flour
3 cups milk
4 eggs
1 cup parmesan
1/4 tsp cinnamon

Deep 9×13” pan, (like for a big lasagna)

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente. When the pasta is cooked, drained and briefly rinse with cold water. Set aside.

In a large sauté pan, add the olive oil and heat over medium.

Add the lamb and break it up with a wooden spoon, cooking it through well.

Add the onions and garlic and cook with the lamb until soft, about 5 minutes.

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Add the tomatoes, parsley and cinnamon and simmer about 20 minutes, or until most of the liquid has absorbed. The mixture should be thick.

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Put the pasta in a large bowl. Add the feta to the pasta.

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In a small bowl, beat the eggs and milk until fluffy. Pour over the pasta and cheese and mix the pasta well.

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Add a large scoop of the béchamel to the pasta and mix it in.

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Bechamel Sauce:

In a pot, melt the butter over medium-low heat.

Add the flour and whisk it until there is a smooth roux.

Whisk in one cup of the milk.

Beat the eggs and 2 cups milk together until fluffy.

Add the egg/milk mixture a tiiiiny bit at a time. You just want the sauce to get thick, NOT to make scrambled eggs!!!

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Add the cheese, whisking until smooth. Remove from heat.

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Add the cinnamon, and season with salt and pepper.

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To Assemble:
Place the baking dish on a sheet pan (in case béchamel bubbles over)

Pour pasta into baking dish.

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Next comes a layer of the meat sauce.

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On the very top is the béchamel sauce, which should come up to the very top.

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Bake at 350 degrees for about 45 minutes or until the top is golden brown.

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Dish this up and serve it hot!

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ENJOY! It is soooo good!

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Print Recipe  

Pastitsio
IMG_3181

IMG_3176

This is the crowning glory of the savory section for Greek Week. Pastitsio is a very traditional dish, and happens to be a family favorite. There are no big family gatherings that Tula doesn’t bless us with this dish. Again, among her family of men, this would be considered a side dish, (in the same way that macaroni and cheese on Thanksgiving can be a side dish?) But I am pretty sure that this is an entree!

It is the most amazing comfort food. I would equate it to like a “Greek” lasagna, with layers of pasta, cheese and egg, a delicious meat sauce and rich and creamy béchamel sauce. It is scented with cinnamon, which gives it a really unique flavor and compliments the cream and the lamb.

Speaking of lamb, we used ground lamb, but lean ground beef works beautifully in this dish too.

Pastitsio
1 lb pasta, (I used penne)

¼ cup olive oil
2lbs ground lamb
1 large onion, minced
6 garlic cloves
28oz tomato puree
2/3 cup flat leaf parsley, minced
½ tsp cinnamon

.75 lb feta
5 eggs
½ cup milk

Bechamel Sauce:
8Tbs butter
8Tbs flour
3 cups milk
4 eggs
1 cup parmesan
1/4 tsp cinnamon

Deep 9×13” pan, (like for a big lasagna)

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil.

Boil the pasta to al dente. When the pasta is cooked, drained and briefly rinse with cold water. Set aside.

In a large sauté pan, add the olive oil and heat over medium.

Add the lamb and break it up with a wooden spoon, cooking it through well.

Add the onions and garlic and cook with the lamb until soft, about 5 minutes.

IMG_2967

Add the tomatoes, parsley and cinnamon and simmer about 20 minutes, or until most of the liquid has absorbed. The mixture should be thick.

IMG_2968

IMG_2969

Put the pasta in a large bowl. Add the feta to the pasta.

IMG_2978

In a small bowl, beat the eggs and milk until fluffy. Pour over the pasta and cheese and mix the pasta well.

IMG_2980

IMG_2981

IMG_2982

IMG_2986

Add a large scoop of the béchamel to the pasta and mix it in.

IMG_2989

IMG_2990

Bechamel Sauce:

In a pot, melt the butter over medium-low heat.

Add the flour and whisk it until there is a smooth roux.

Whisk in one cup of the milk.

Beat the eggs and 2 cups milk together until fluffy.

Add the egg/milk mixture a tiiiiny bit at a time. You just want the sauce to get thick, NOT to make scrambled eggs!!!

IMG_2973

Add the cheese, whisking until smooth. Remove from heat.

IMG_2974

Add the cinnamon, and season with salt and pepper.

IMG_2975

To Assemble:
Place the baking dish on a sheet pan (in case béchamel bubbles over)

Pour pasta into baking dish.

IMG_2996

Next comes a layer of the meat sauce.

IMG_2998

IMG_2999

IMG_3003

On the very top is the béchamel sauce, which should come up to the very top.

IMG_3009

IMG_3015

IMG_3025

Bake at 350 degrees for about 45 minutes or until the top is golden brown.

IMG_3171

IMG_3170

Dish this up and serve it hot!

IMG_3176

ENJOY! It is soooo good!

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