Greek Pastitsio recipe (Greek Lasagna with Béchamel)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mygreekdish.com.
Cooking tools:
- Baking dish
- Pot
- Skillet
- Saucepan
- Wooden spoon
- Whisk
- Colander
- Grater
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Plastic wrap
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 450g/ 15oz. bucatini pasta, penne or ziti
- 110g/ 4oz. feta cheese
- 2 egg whites
- 900g/ 30oz. lean ground beef
- 2 medium sized red onions (finely chopped)
- 2 cloves of garlic (chopped)
- 400g/ 14oz. canned chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 150ml/ 5 fl.oz. red wine
- 1 bay leaf
- 1 cinnamon stick
- 1 whole clove
- 1/4 of a cup olive oil
- 2 teaspoons sea salt and freshly ground black pepper (to taste)
- 120g/ 4.3 oz. plain flour
- 120g/ 4.3 oz. butter
- 1000ml/ 34 oz. milk
- 2 egg yolks
- 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
- a pinch of nutmeg
- salt to taste
- 50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle
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