In a Greek pastitsio recipe, layers of pasta and rich meaty sauce are topped with creamy Greek béchamel sauce. You will be hooked on the spices, herbs, and seasoning blend in this savoury, ultra-comforting recipe.
Other beautiful and authentic recipes to try are my Greek slow-cooked stuffed roast lamb leg or my gemista recipe (stuffed vegetables).
Jump to:
What is Pastitsio?
Pastitsio is a traditional Greek casserole with layers of tubular pasta, a beautiful meat sauce, and a creamy béchamel topping. The meat sauce, usually ground beef or lamb, is seasoned with cinnamon, nutmeg, and oregano and includes red wine and tomatoes.
The pasta layer is mixed with egg whites and grated cheese for richness and structure. You’ve got to try it!
If you love hearty, layered Greek dishes, be sure to check out my moussaka recipe as well! It’s another Greek classic with eggplant and all those comforting flavours you’ll love.
Short comedy video - How to make it
Why you’ll love this recipe for Greek Pastitsio Recipe
Need more reasons to try it? Here you go:
- Comfort food classic: Pastitsio is the ultimate comfort food; it’s a warm and hearty meal that is perfect for family dinners or special occasions.
- Kid-friendly: Kids are going back for seconds, I’m telling you!
- Make-ahead friendly: This dish can be prepared in advance and baked when needed. It’s a super convenient dish for busy schedules or entertaining guests.
- Authentic Greek taste: With traditional ingredients like kefalograviera cheese, nutmeg, and fresh herbs, this recipe delivers an authentic taste of Greece that transports you to the Mediterranean with every bite.
Pastitsio Ingredients
This recipe uses a fair amount of ingredients. You’ll find the complete list in the recipe card below:
- Red onion: These have a slightly sweet flavour versus white onions.
- Garlic: Use fresh rather than powdered for the best taste.
- Beef minced: Use lean, good-quality beef mince. Ground lamb is delicious, too.
- Red wine: Use a dry red wine. Remember, if it's not good enough to drink, it's not good enough in your Greek pastitsio recipe.
- Tins of tomatoes: I recommend Mutti Polpa, which is finely chopped. Choose canned tomatoes with a high fruit versus water ratio.
- Spices and herbs:
- Cinnamon (ground): Use sparingly to balance its warm, sweet undertone with the other spices.
- White pepper: Incorporate ground white pepper evenly to add gentle heat and a slight peppery note.
- Oregano: Use dried oregano to bring a classic Mediterranean herbaceous note to the sauce.
- Thyme: A fragrant, earthy herb enhancing the depth of the sauce.
- Fresh Parsley: They’ve got to be fresh, leafy and bright.
- Bay leaves: Add whole bay leaves to the sauce to infuse it with a deep, herbal flavour, removing before serving.
- Pasta (Stella Brand No.2): This pasta has an amazing structure and keeps its shape and sturdy texture through boiling and baking.
- Eggs: These add richness and help set the casserole.
- Grated cheese (Kefalograviera): Grate the cheese finely for even melting. It adds a salty, tangy flavour and a golden crust when baked.
- Greek feta cheese: Crumble the feta into the meat mixture or sprinkle on top.
Top tips for delicious Greek Pastitsio
Check out my top tips for incredible Greek pastitsio:
- Browning the meat: Take your time to brown the minced beef thoroughly to develop maximum flavour.
- Wine reduction: Allow the red wine to reduce adequately to enhance its depth and remove the raw alcohol taste.
- Layering: Ensure each layer (pasta, meat sauce, béchamel) is evenly spread for a balanced flavor in each bite.
Resting time: Let the pastitsio rest after baking to set the layers and make it easier to cut and serve.
What to serve with Greek Pastitsio
Probably the most obvious (and rightly so) side to pastitsio is a fresh, vibrant Greek salad with tomatoes, cucumbers, red onions, olives, and feta cheese dressed in olive oil and oregano. This type of salad has fresh, acidic qualities, which cut through the ultra-rich flavours in the Greek pastitsio recipe.
A side of tzatziki sauce is delicious with a wedge or scoop of warm pastitsio. The creamy cucumber and yogurt dip add a refreshing, tangy contrast to the savoury flavours of the dish.
Serve seasonal roasted vegetables like zucchini, eggplant, and bell peppers, bring a healthy and colourful side that balances the meal.
Try this Greek pastitsio with my warm, east crusty bread loaf to soak up the delicious meat sauce and béchamel. Oven-roasted potatoes with lemon, garlic, and herbs are hearty and a yummy side with pastitsio.
Storage Instructions for Greek Pastitsio
Store leftover pastitsio in an airtight container in the refrigerator for up to 3-4 days. Make sure it has cooled completely before sealing to prevent condensation and sogginess.
Freezing: You can freeze the entire prepared pastitsio before baking. Wrap the assembled dish tightly with plastic wrap, then cover with aluminium foil to prevent freezer burn. It can be stored in the freezer for 2-3 months.
For individual servings, cut the baked pastitsio into portions, wrap each piece in plastic wrap, and place them in a freezer-safe bag or container.
Thawing: Transfer the frozen pastitsio (whole or portions) to the refrigerator and let it thaw overnight.
If you're short on time, you can use your microwave's defrost setting. Place individual portions on a microwave-safe plate and defrost according to your microwave's instructions.
Reheating
Here are a few options for how to reheat leftover Greek pastitsio:
- Oven reheating: Preheat your oven to 350°F (175°C). Cover a whole dish with aluminium foil to prevent the top from burning, and bake for 30-40 minutes or until heated through. Place individual portions on a baking sheet, cover with foil, and heat for 15-20 minutes.
- Microwave reheating: Place individual portions on a microwave-safe plate and cover with a microwave-safe lid or damp paper towel. Heat on medium power for 2-3 minutes, checking and stirring halfway through, until heated thoroughly.
- Stovetop reheating: If the pastitsio has a lot of sauce, you can reheat individual portions in a covered pan over low heat. Add a splash of water or broth to prevent sticking and heat until warmed through, stirring occasionally.
FAQs
Can I use a different type of cheese?
While kefalograviera is traditional, swap it with other hard cheeses like Parmesan, Kasseri, or Pecorino Romano
Is it possible to make a vegetarian version?
Yes, substitute the minced beef with a plant-based meat alternative or use a mixture of lentils and mushrooms for a hearty vegetarian option.
Can I leave out the red wine?
Yes, you can omit the red wine if you prefer, though it adds depth to the sauce. If needed, substitute beef broth.
What can I use instead of fresh parsley?
If fresh parsley is unavailable, dried parsley can be used, though fresh herbs provide the best flavour and aroma.
📖 Recipe
Greek Pastitsio Recipe
Ingredients
Meat Sauce
- 2 tablespoon olive oil
- 1 large red onion finely chopped
- 1 whole medium sized garlic minced
- 1 kg beef mince meat
- 1 cup red wine
- 800 grams crushed tomatoes
- ½ teaspoon cinnamon
- ½ teaspoon white pepper
- 1 teaspoon oregano
- ½ teaspoon nutmeg
- 2 teaspoon sugar
- 1 tablespoon salt
- ½ teaspoon thyme
- 3 bay leaves
- 1 bunch fresh parsley (chopped)
Pasta
- 500 grams pastitsio pasta tubed spaghetti
- 1 teaspoon salt
- 2 egg whites yolks in bechamel
- 200 grams feta cheese Greek
- 50 grams Kefalograviera cheese grated substitutes parmesan, kasseri or peceroni
Greek Bechamel
- 150 grams butter unsalted
- 1 cup plain flour
- 1 litre milk
- 2 egg yolks whites in pasta
- ½ teaspoon nutmeg
- 250 grams Kefalograviera cheese grated substitutes parmesan, kasseri or peceroni
Instructions
Meat Sauce
- In a large pot over high heat, add inside olive oil, onion and garlic. Cook for a few minutes until soft and transparent.
- Add beef mince and cook until it turns from red to brown. Mixing and breaking it up as it cooks.
- Add your red wine and let it simmer until the liquid has dissolved (roughly 3 minutes)
- Add in tomatoes and mix well.
- Add the pepper, cinnamon, salt, sugar, oregano, thyme, nutmeg, bay leaves, and parsley. Mix everything very well and bring to a simmer. Reduce the heat and allow to simmer for around 10 minutes.
- Remove from the stove, and discard the bay leaves.
Pasta
- Cook your pasta as per instructions depending on the brand you purchase.
- Once cooked, drain the water and place evenly into your dish where you will be cooking the pastitsio. (my dish is 36cm x 24cm)
- Add the egg whites, feta and Kefalograviera cheese. Mix through so its evenly distributed. (Be careful if your pasta is still hot)
Bechamel
- To another saucepan over medium heat, begin by melting your butter. Slowly add your flour while continually stirring until a paste is formed.
- While mixing well, slowly add inside your milk until a thick creamy texture is created and mix until no lumps remain.
- Add your egg yolks, nutmeg and Kefalograviera cheese and mix thoroughly.
- Continuously mix and allow to cook for a few minutes. When it becomes really thick and begins to bubble, remove from the heat.
Assembly and Cooking
- Pre-heat oven to 165 degrees Celsius fan forced.
- Pour the meat mixture over the pasta, ensuring to spread it evenly and level.
- Top with the bechamel sauce, over the meat mixture. Spread it as even and neat as possible.
- Cook for 40 minutes or until golden brown. Keep your eyes on it from 30 minutes onwards.
- Allow to rest and cool down for 30 minutes before slicing.
- Cut, serve and Enjoy!
Video
Panagiotis Spyridis says
I followed exactly your recipe and instructions and… it came out perfect. Thx.
P.S. I would do a cool off time of 25’-30’.
Nikolopaa says
Yiasou Panagioti! That's awesome glad it worked out well. Thank you 🙂 I have adjusted the time you are definitely correct. Makes it alot easier to cut and holds its shape much better 🙂
Danielle Alavaro says
This is hands down the best Pastitsio recipe I have ever made. My entire fussy family devour the whole tray. Each layer is packed of flavour that all compliments each other. Bloody beautiful for sure!
Nikolopaa says
Hey Danielle! I'm really happy that you all enjoyed and it even took care of the fussy ones 😉 Thanks for making my recipe and letting, and thanks for the comment 🙂