Homemade Pastitsio

HOMEMADE PASTITSIO

Indulge in the flavours of Greece with this delicious homemade pastitsio.

It’s super easy to assemble once you have the three components prepared – simply layer them on top of each other and bake! Just quietly, it’s much easier to make than lasagne.

Try our recipe.

We’ve cooked this delicious Pastitsio in our Le Creuset Cast Iron & Stoneware, then served on our Homestead Olive crockery.

INGREDIENTS

MEAT SAUCE:

• 4 tbsp olive oil
• 3 garlic cloves, finely minced
• 2 red onions, finely chopped
• 100g pancetta
• 500g beef mince 
• 500g pork mince
• 1 cup red wine
• 800g canned crushed tomato
• 2 beef stock  cubes , crumbled 
• 4 tbsp tomato paste
• 1 tsp brown sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick 
• 1/4 tsp ground cloves
• 1 tsp oregano 
• 2 tsp salt
• 1 tsp black pepper

GREEK BECHAMEL:

• 100g butter, unsalted
• 120g flour, plain
• 1 litre milk
• nutmeg, grated
• 1/2 tsp salt
• 100g Kefalotyri Greek cheese, grated
• 50g parmesan, grated
• 2 egg yolks

PASTA:

• 500g Bucatini or Penne pasta 
• 150g feta, crumbled
• Handful of chopped Parsley 
• A few sprigs of Thyme
• 2 egg whites

TOPPING:

• 50g Kefalotyri Greek cheese, finely grated 

METHOD

MEAT SAUCE:

• Heat a large pot, cook garlic and onion for 2 – 3 minutes until onion is softened. 
• Add meat and cook, until brown.
• Add wine and and cook for about 3 minutes.
• Add remaining Meat Sauce ingredients. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture.
• Remove from stove and cool.

BÉCHAMEL:

• Melt butter in a saucepan over medium heat, add flour and stir for 1 minute.
• Continue stirring & slowly pour half the milk in until a wet paste forms, pour in remaining milk , whisk vigorously, until lump free.
• Cook for 5 minutes until thick enough so it coats the back of a wooden spoon
• Remove from stove. Stir in nutmeg, cheese and salt.
• Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside.

PASTA:

• Cook the pasta per packet instructions, less 1 minute.
• Drain, then return to the pot. Leave to cool for a few minutes, then stir through egg whites, feta & parsley.

ASSEMBLE AND COOK:

• Preheat oven to 180°C
• Place pasta in a baking dish, arranging them so they are all going in the same direction.
• Top with Meat Sauce
• Pour over Béchamel Sauce, then sprinkle the Kefalotyri cheese.
• Bake 35 min or until crust turns golden.
• Cool for 15 minutes so you can cut with the layers neatly visible.
• Enjoy!