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Pastitsio (besides Pastichio) is a classic Greek pasta bake fabricated with pasta, meat sauce and topped with béchamel.

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NOTE:  We take 2 recipe boxes below.  The outset recipe box is for a pan that is 11 x sixteen inches; and the second recipe box is for a pan that is 9 10 13 inches.

We have iv daughters between u.s.a. and when they were pre-schoolers our parents cared for each of them while nosotros returned to work after a beatific year or two of maternity leave.  Not only were our children embraced by papou and yiayia'due south love every twenty-four hours, they were also exposed almost exclusively to the Greek language and their Greek heritage.  How special, and how blessed we all were! As if that weren't plenty, their bellies were filled daily with nutritious, home-cooked meals which were substantially made-to-order. If our daughters wanted to snack on milk and freshly made Greek cookies (koulourakia), our parents set to baking.  When they craved spaghetti, the water was boiling earlier they could fifty-fifty say "σε παρακαλώ" (please).  If they wanted craven and there wasn't any in the house, papou would run (practically) to the market to pick some upwardly.  Nothing was too much trouble, and to this twenty-four hour period, especially when it comes to their chiliad-daughters, nothing ever is.

Although each of our girls had her item favourite, one meal which was often requested by all of them was, and still is, pastitsio.  It seems that their gustatory modality buds are similar to many of yours because since starting this weblog a few short months ago, pastitsio is a recipe which many of y'all have requested every bit well.  So, here it is.  🙂

Pastitsio (sometimes spelled pastichio) is a layered, baked dish which includes pasta noodles, ground meat and a béchamel sauce.  It is a classic Greek meal, often invited to celebrations and large family gatherings.  Information technology may seem complex, simply like our moussaka, the unlike components involved are actually pretty simple.  And, equally with moussaka, some of the steps, similar boiling the noodles and preparing the meat sauce, can be done the solar day before, cut down the prep time so that pastitsio can even make information technology onto your weekday bill of fare plan.

Along with our honey of pastitsio withal comes a particular pastitsio pet peeve.  We blench only a fiddling whenever we hear pastitsio described equally a Greek lasagna.  We know that lasagna is delicious, and many Greeks, including our parents, brand lasagna…but pastitsio is non lasagna.  Sure, they both include pasta, and lasagna often includes ground meat, and they are both baked…only so what?  Pumpkins and carrots are both orange vegetables that can be turned into succulent soups, just you would never think to call a carrot a skinny, root pumpkin, would you?  Pastitsio is pastitsio, a dish so succulent, so beautifully its own, that information technology deserves to be referred to past its proper name.  Thanks 🙂

Helpful hints:

As you may notice when reading the recipes below (remember, there are two recipe boxes, for two different pan sizes of pastitsio) , the meat sauce may announced very familiar. That is because it is essentially the aforementioned meat sauce recipe which is used for our parents' spaghetti and meat sauce. This is keen considering if you have meat sauce left over, you can boil some pasta the next day and take a dissimilar meal.

Y'all tin can also freeze the leftovers for a great last infinitesimal lunch pick.  In fact, if you follow the recipe exactly as described, you will near definitely have meat sauce left over because our parents do non utilize all that is fabricated for the pastitsio.  Why do they prepare more than meat sauce than they demand?  They figure that if they are going through the attempt of making the meat sauce, may as well get two meals out of it.  They are very practical people.

Although the pasta and meat sauce tin be prepared alee, the béchamel sauce really does need to exist made the day you are planning to gather and bake your pastitsio.  You will notice in the recipes which follow that our parents' béchamel sauce contains no butter.  This is typical for their cooking, because for them, olive oil is gold and replaces butter in about all recipes.  They also use 2% lactose free milk in their béchamel sauce (although you can utilize regular milk if you like) and so despite the many eggs, the resultant béchamel is calorie-free withal all the same incredibly flavourful.

In terms of technique, there are a few things which we feel are important to point out.  The first is that although it may appear counter-intuitive, the pasta you will boil should exist boiled completely.  That is, practise not nether cook your noodles because yous figure they volition finish cooking in the oven once the pastitsio is assembled.  Second, nosotros noted that our parents accept a really neat flim-flam which makes full sense!  After pouring the béchamel sauce over the second layer of pasta, our parents utilize a fork to repeatedly poke into the pan of pastitsio and they wiggle the fork effectually.  What this does is allow the béchamel to seep in betwixt the noodles versus just settling on top.  Brilliant!

In terms of the pasta being used, pastitsio is actually quite item in that yous should, if at all possible (and almost things are possible) utilise the tubular spaghetti meant for this dish; what we affectionately call long macaroni.In fact, Greek brands of pasta sell noodles which are called Pastitsio and the ones nosotros apply are Pastitsio no. 2 from Misko.  If yous tin't discover these noodles in your local grocery store, the smashing world of on-line shopping is definitely going to have them.

The get-go recipe listed below was fabricated for an eleven x xvi inch baking pan, but pastitsio is actually very versatile and very forgiving. If you have a smaller pan, don't worry. You can easily half the recipe for a pan half the size ( for your convenience, we included a 2nd recipe box below, halving the recipe, to be used for a nine 10 thirteen inch pan).   Otherwise,  keep the quantities as they are for the larger pan and you'll either be faced with enough ingredients to make that large pan of pastitsio, you'll be able to make two smaller pans, or you'll have leftovers.  Pastitsio component leftovers are super because any extra pasta and meat sauce can just be served together for an piece of cake meal.  As for the béchamel sauce, in that location are lots of different ways that you can use extras.  If you lot need some inspiration, check this out.

This recipe calls for anile mizithra which is a hard crumbly Greek cheese made with leftover whey from the production of other cheeses, which is so combined with either sheep or caprine animal milk. If y'all can't find information technology, exist a piddling bit sad, and and so substitute grated parmesan or romano cheese. Or, try to find information technology online.  Perhaps it will be delivered at the same fourth dimension as your pastitsio pasta!

This is our parents very BIG pan!

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Please note that the 1st recipe below was used for a very large pan: 11 10 xvi inches, with a 4 inch depth.  If you're using a more than traditional size baking pan: 9 X thirteen inches, please meet the 2nd recipe box below.

Mia Kouppa: Pastitsio for xi x 16 inch pan

Ingredients

Meat sauce
• 1 medium onion
• i/4 cup olive oil
• 1300 grams of basis meat (mixture of veal and pork) (approximately half-dozen cups of ground meat or iii lbs)
• seven cups homemade tomato sauce/or store bought tomato sauce, or passata
• 1 1/2 teaspoons salt
• one teaspoon pepper
• ane heaping teaspoon cinnamon
• 1/two cup boiling water

Pasta

• 900 grams of Greek pasta Misko, Pastitsio No 2
• one tablespoon olive oil
• 1 teaspoon salt

Béchamel

• ane/ii cup plus 1 tablespoon all-purpose flour
• 1/2 cup Greek olive oil
• 2 liters milk
• seven eggs, browbeaten

Assembly

• three tablespoons olive oil
• 1/4 teaspoon ground nutmeg
• 1/two cup plus 6 tablespoons mizithra
• 2 teaspoons mizithra to sprinkle on top of béchamel

Directions

For the meat sauce and pasta
• Finely chop one medium onion and cook it in 1/4 loving cup olive oil until softened.
• Add the meat, tomato sauce, salt, pepper, cinnamon and 1/2 cup humid water to the pot.  Cook for 45 minutes over medium heat, uncovered.
• Meanwhile, boil a large pot of water.  Add 1 tablespoon olive oil and 1 teaspoon common salt to the water. When the h2o has come to a boil, add the pasta. Cook equally per package directions.  Despite the fact that this pasta will go into the oven when the pastitsio is baking, cook the noodles until they are edible (do not under melt).
• Once pasta is cooked, bleed and prepare aside.

For the Béchamel

• Heat the olive oil in a heavy bucket over high heat.
• Add flour and mix continuously and then that flour does not burn and melt for approximately ii to 3 minutes. Y'all don't desire your flour to brownish.
• Slowly add together 2 liters of milk and so slowly stream in seven browbeaten eggs. You lot must stir this mixture constantly with a wooden spoon or whisk.
• Cook béchamel sauce for about x minutes on medium-low heat, while stirring constantly, until information technology has thickened but is yet easily poured. Y'all can tell if your sauce is ready if it coats a wooden spoon and you tin can draw a line beyond information technology with your finger.

Preheat oven to 400 degrees Fahrenheit.

To get together:

• Take a xi x 16 inch baking pan and grease it with 3 tablespoons of olive oil.
• Sprinkle near 1 tablespoon of mizithra on bottom of pan.
• Layer half the pasta on the bottom of the pan.  Toss with 5 tablespoons of mizithra until evenly coated.
• Using a slotted spoon, spread the meat mixture over the pasta.  The slotted spoon is important every bit your meat sauce will accept a fair amount of liquid and you want to bleed most of this off. You can utilize as much of the meat as you would like.  Our parents do non use all of the meat that results from this recipe. Instead, they ensure that there is a fine layer of meat covering all of the pasta as shown above, and they reserve the rest for another purpose.
• Sprinkle about i/4 teaspoon nutmeg on top of the meat.
• Spread the rest of the pasta on top of the meat mixture and then top this layer of pasta with i/2 loving cup grated mizithra.
• Pour the prepared béchamel sauce over the pasta.  Utilise the dorsum of a spoon to spread information technology evenly, ensuring that all of the noodles are covered with sauce.
• And so, take a fork and insert it in several areas over the pastitsio and wiggle it effectually.  This will help the béchamel seep in between the top layer of the noodles.
• Sprinkle the two teaspoons of mizithra on top of the béchamel.
• Bake pastitsio on the top rack of your oven, uncovered, for approximately 50 minutes.  Continue an eye on your pastitsio.  You may want to turn your pan halfway through the cooking process if it is browning unevenly.  Yous may also desire to set up  your oven to broil for the terminal minute of baking in order to brown information technology more significantly on top.
• Allow your pastitsio to absurd for 20 – 30 minutes before serving.

Savour.

Pastitsio

This delicious Greek classic is a layered, broiled dish which includes pasta noodles, ground meat and a béchamel sauce.

Prep Time 1 hr 15 mins

Cook Time l mins

Resting time 25 mins

Total Fourth dimension 2 hrs thirty mins

Class: Master Course

Cuisine: Greek

Keyword: pastitsio, pastichio, bechamel, meat sauce

• 9 X 13 inch pan (three Quarts)

Meat sauce

• 1/ii medium onion, chopped
• 2 tablespoons olive oil (xxx ml)
• 650 grams ground meat (mixture of veal and pork) approximately 3 cups or ane one/2 pounds
• 3 i/2 cups homemade tomato sauce, or shop bought lycopersicon esculentum sauce ( 875 ml)
• 1 teaspoon common salt
• 1/ii teaspoon pepper
• 1/2 teaspoon heaping cinnamon
• one/four loving cup boiling h2o ( threescore ml)

Pasta

• 500 grams Greek pasta, we utilise Misko Pastitsio No.ii ( about 1 1/4 lbs)
• i/2 tablespoon olive oil
• 1/2 teaspoon salt

Bechamel

• one/four cup Greek olive oil (60 ml)
• 1/iv cup plus 1 1/2 teaspoons all-purpose flour (42 grams)
• 1 liter milk
• 4 eggs beaten

Assembly

• one i/2 tablespoons Greek olive oil
• 1/4 teaspoon ground nutmeg
• 1/iv loving cup + iii tablespoons Greek mizithra cheese ( 45 grams)
• 1 teaspoon Greek mizithra cheese to sprinkle on meridian of bechamel

For the meat sauce and pasta

• Finely chop 1/two medium onion and melt in 2 tablespoons of olive oil until softened.

• Add the meat, tomato sauce, table salt, pepper, cinnamon and 1/4 loving cup boiling water to the pot.  Melt for 45 minutes over medium rut, uncovered.

• Meanwhile, eddy a large pot of water.  Add i/2 tablespoon olive oil and 1/2 teaspoon salt to the water. When the water has come to a boil, add together the pasta. Cook every bit per bundle directions.  Despite the fact that this pasta volition become into the oven when the pastitsio is baking, cook the noodles until they are edible; do not under cook the pasta.

• Once pasta is cooked, drain and set bated.

For the Bechamel

• Rut olive oil in a heavy bucket over high estrus.

• Add flour and mix continuously and so that flour does non burn down and cook for approximately 2 to 3 minutes. You don't want your flour to brown.

• Slowly add 1 liter of milk and then slowly stream in 4 browbeaten eggs. Yous must stir this mixture constantly with a wooden spoon or whisk.

• Melt béchamel sauce for near 10 minutes on medium-low heat, while stirring constantly, until information technology has thickened but is yet hands poured. You can tell if your sauce is ready if information technology coats a wooden spoon and you tin can draw a line across information technology with your finger.

To assemble

• Preheat oven to 400 degrees Farenheit. Yous will bake on middle rack.

• Accept a 9 Ten 13 inch baking pan and grease information technology with 1 1/2 tablespoons of olive oil.

• Sprinkle virtually 1/ii tablespoon of mizithra on bottom of pan

• Layer half the pasta on the bottom of the pan.  Toss with 2 one/two tablespoons of mizithra until evenly coated.

• Using a slotted spoon, spread the meat mixture over the pasta.  The slotted spoon is of import every bit your meat sauce might have a fair amount of liquid and you want to drain well-nigh of this off. You can utilise as much of the meat as you would like just be sure that in that location is a fine layer of meat roofing all of the pasta, as shown above.

• Sprinkle most ane/4 teaspoon nutmeg on peak of the meat.

• Spread the balance of the pasta on pinnacle of the meat mixture and then top this layer of pasta with 1/iv cup grated mizithra cheese.

• Pour the prepared béchamel sauce over the pasta.  Use the dorsum of a spoon to spread information technology evenly, ensuring that all of the noodles are covered with sauce.

• Then, have a fork and insert it in several areas over the pastitsio and jerk it effectually.  This will help the béchamel seep in between the pinnacle layer of the noodles.

• Sprinkle the 1 teaspoon of mizithra on height of the béchamel.

• Bake pastitsio on the eye rack of oven, uncovered, for approximately 50 minutes.  Proceed an eye on your pastitsio.  Y'all may want to turn your pan halfway through the cooking process if it is browning unevenly.  You may also want to fix  your oven to broil for the last minute of baking in order to dark-brown information technology more significantly on peak

• Let sit for xx-30 minutes earlier cutting and serving.

• Enjoy!

Yous can employ any type of milk you'd like.. we like to apply Lactose Free milk 2%

You can substitute Greek Mizithra cheese, past using parmesan and Romano cheese

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Source: https://miakouppa.com/2017/01/26/pastitsio-%cf%80%ce%b1%cf%83%cf%84%ce%af%cf%84%cf%83%ce%b9%ce%bf/

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