Classic Greek Pastitsio – If you’re looking for a comforting. And flavorful meal. This Classic Greek Pastitsio. Is a perfect choice. Packed with ground lamb, and aromatic spices. And topped with a creamy béchamel sauce. This dish is a family favorite.
The first time I made this Pastitsio. I was a bit nervous about all the steps. But when my husband and child. Took their first bites. And their faces lit up with delight. I knew it was worth it. The blend of spices. And the creamy top layer. Won them over instantly.
What makes this Classic Greek Pastitsio truly stands out?
This Classic Greek Pastitsio stands out. With its rich. And savory lamb bolognese. Perfectly spiced with cinnamon. And cumin. The creamy, cheesy béchamel sauce. Adds a luscious top layer. That makes each bite incredibly satisfying. It’s a comforting. And impressive dish. That brings the flavors of Greece to your table.
What You Need To Make This Classic Greek Pastitsio Recipe?
Olive oil: This Mediterranean staple. Not only enhances flavor. But also gives a beautiful golden color. To your sautéed ingredients.
Large onion: A classic base for any savory dish. It adds depth. And sweetness as it cooks.
Ground lamb: Traditional for Pastitsio. It brings a rich and distinctive flavor. Mixing it with beef or turkey. Can create a milder taste.
Kosher salt: Enhances the overall flavor of the dish. Adjust to taste.
Garlic: Whether rough-chopped or granulated. It infuses the sauce. With its signature aromatic depth.
Red wine: Adds a touch of acidity. And complexity to the meat sauce. Opt for a dry red. For the best results.
Ground cinnamon: Don’t skimp on this—it’s essential for that unique Greek flavor. That sets Pastitsio apart.
Ground cumin: Adds a warm, earthy note. That complements the lamb beautifully.
Dried oregano: Use fresh if you can for a brighter, more vibrant flavor.
Black pepper: Adds just the right amount of heat.
Crushed tomatoes and tomato paste: These create a rich, hearty base. For the bolognese sauce.
Olive oil or butter (for béchamel): Forms the base of the creamy, rich sauce. That tops the dish.
All-purpose flour: Thickens the béchamel. Use gluten-free flour if needed.
Whole milk: Provides the béchamel with its creamy texture.
Ground nutmeg: A little goes a long way. In adding a warm, nutty flavor.
White pepper: Adds a mild heat. Without changing the color of the béchamel.
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Parmesan or Kasseri cheese: Adds a salty, tangy finish to the sauce.
Plain Greek yogurt: Adds creaminess. And a slight tang. Balancing the richness.
Extra large eggs: Help thicken. And set the béchamel sauce.
Penne pasta: Holds up well in the casserole. Absorbing the flavors of the bolognese.
Fresh thyme: A garnish that adds a touch of freshness. And a pop of color.
Steps To Make Classic Greek Pastitsio:
Step 1: Prepare the Meat: Heat 2 tbsp of olive oil in a large pot over medium-high heat. Add the diced onion, ground meat, and 2 tsp of kosher salt. Cook for 10-12 minutes. Until the onions are tender. And the meat is browned. Drain any fat, then add 1/2 c red wine and cook until evaporated. Stir in the garlic, cinnamon, cumin, oregano, and pepper. Cook for 2 minutes. Then add the crushed tomatoes. And tomato paste. Simmer on low heat, covered. For 20 minutes. Taste and add more salt if needed.
Step 2: Preheat the Oven: Preheat your oven to 400°F (200°C).
Step 3: Make the Béchamel Sauce: While the meat sauce simmers. Heat 3 tbsp of olive oil or butter in a medium pot over medium heat. Whisk in 1/4 c of flour. To make a smooth paste. Cook for 1 minute. Gradually whisk in 2 1/2 c of milk. Continuing to whisk. Until the sauce thickens. Stir in the nutmeg, kosher salt, white pepper, and Parmesan cheese. Set aside. And let cool for 10 minutes. Once cooled, stir in the Greek yogurt. And beaten eggs.
Step 4: Cook the Pasta: Boil the penne pasta according to the package instructions. Drain. And set aside.
Step 5: Assemble the Pastitsio: Mix the cooked pasta with the meat sauce. Pour into a greased 9×13-inch baking dish. Pour the béchamel sauce evenly over the top. Sprinkle with more Parmesan cheese. And fresh thyme leaves.
Step 6: Bake: Bake in the preheated oven for 30 minutes. Or until the top is golden. And bubbly. Let stand for 10 minutes before serving.
Tip:
When making the béchamel sauce. It’s crucial to let it cool slightly. Before adding the Greek yogurt and beaten eggs. This step prevents the eggs from cooking too quickly. Which could result in a curdled sauce. Instead, you’ll achieve a smooth, creamy texture. That perfectly complements the rich meat sauce. Adding the Greek yogurt. Not only enhances the creaminess. But also introduces a slight tanginess. That balances the savory flavors of the bolognese. This careful combination. And timing. Ensure your béchamel. Is luxuriously creamy. And adds depth. To the entire dish.
Frequently Asked Questions:
Can I use a different type of meat?
Yes. You can substitute the ground lamb. With ground beef or turkey. For a different flavor.
Can I make this dish ahead of time?
Yes. You can assemble the Pastitsio a day ahead. And bake it when ready to serve. Just cover it tightly. Refrigerate it until baking.
Can I freeze the leftovers?
Absolutely! Pastitsio freezes well. Store it in an airtight container. And it will keep for up to three months. Reheat in the oven. Until warmed through.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Classic Greek Pastitsio
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 lb ground lamb or mix with ground beef or turkey
- 2 tsp kosher salt more to taste
- 6 cloves garlic rough chopped, or 2 tbsp granulated garlic
- 1/2 c red wine
- 3 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp dried oregano or 1 tbsp fresh chopped
- 1 tsp pepper
- 1 can 28 oz crushed tomatoes
- 1 tbsp tomato paste
Béchamel:
- 3 tbsp olive oil or butter
- 1/4 c all-purpose flour or gluten-free flour
- 2 1/2 c whole milk
- 1/2 tsp ground nutmeg
- 3/4 tsp kosher salt
- 1/4 tsp white pepper
- 1/2 c grated Parmesan or Kasseri cheese
- 1/2 c plain Greek yogurt
- 2 extra large eggs beaten
- 3/4 lb penne pasta
- Parmesan for sprinkling
- Garnish: 1 tbsp fresh thyme
Instructions
- Prepare the Meat: Heat olive oil in a large pot over medium-high heat. Add diced onion, ground meat, and kosher salt. Cook until onions are tender and meat is browned. Drain fat. Add red wine and cook until evaporated. Stir in garlic, cinnamon, cumin, oregano, and pepper. Cook until fragrant. Add crushed tomatoes and tomato paste. Simmer for 20 minutes. Adjust salt to taste.
- Preheat the Oven: Preheat to 400°F (200°C).
- Make Béchamel: Heat olive oil in a pot over medium heat. Whisk in flour to make a smooth paste. Gradually whisk in milk until thickened. Add nutmeg, salt, white pepper, and Parmesan. Let cool, then stir in yogurt and beaten eggs.
- Cook Pasta: Boil penne pasta according to package instructions. Drain.
- Assemble: Mix cooked pasta with meat sauce. Pour into a greased 9x13-inch baking dish. Top with béchamel sauce. Sprinkle with Parmesan and thyme.
- Bake: Bake for 30 minutes until golden and bubbly. Let stand for 10 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
