Greek Pastitsio (Greek Lasagna with Béchamel) Recipe

This authentic Greek Pastitsio is a heavenly layers of pasta, seasoned ground meat, and creamy béchamel sauce that creates the ultimate comfort food experience.

Known as Greek lasagna, this rich casserole takes just 20 minutes to prep and delivers restaurant-quality results in your own kitchen.

Perfect for family gatherings or special occasions, each generous square packs satisfying protein and delivers the warm, comforting flavors of Mediterranean cuisine.

Ready in under 2 hours, this classic Greek dish promises to be a show-stopping addition to your dinner table.

Ingredients for Greek Pastitsio

• Base Layer: 450g bucatini pasta (or penne/ziti), 110g crumbled feta cheese, 2 egg whites
• Meat Sauce: 900g lean ground beef, 2 red onions (finely chopped), 2 garlic cloves, 400g chopped tomatoes, tomato paste, sugar, 150ml red wine, bay leaf, cinnamon stick, clove, olive oil, salt and pepper
• Béchamel Sauce: 120g flour, 120g butter, 1000ml milk, 2 egg yolks, 100g Kefalotyri or Parmigiano-Reggiano (divided), nutmeg, salt

Step-by-Step Instructions

1. Prepare Meat Sauce: Sauté onions and garlic in olive oil, add beef and brown. Pour wine, add tomatoes and seasonings. Simmer for 30 minutes until thickened.
2. Make Béchamel: Create a roux with butter and flour, gradually whisk in warm milk until smooth. Remove from heat, stir in egg yolks, cheese, and seasonings until silky.
3. Prepare Pasta: Cook pasta slightly underdone, then mix with egg whites and crumbled feta cheese for extra richness.
4. Layer the Dish: Butter a 25x35cm baking dish. Layer pasta first, then meat sauce, and top with béchamel. Sprinkle remaining cheese.
5. Bake to Perfection: Cook at 180°C (350°F) for 40 minutes until golden brown. Let rest before serving for best results.

Cooking Techniques

Making pastitsio involves three key layers, each needing a bit of love and attention. Start by cooking your meat sauce until it’s rich and fragrant – this might take about 30 minutes, but the amazing smell in your kitchen will make it worth the wait!

When making your béchamel, add the milk slowly and keep whisking – this helps prevent those pesky lumps.

A little tip: warming your milk beforehand makes it blend much more smoothly. For perfect pasta, cook it just shy of al dente since it will continue cooking in the oven.

Variations & Substitutions

While traditional pastitsio uses bucatini pasta, you can swap in penne or ziti if that’s what you have handy. For the cheese, if you can’t find Kefalotyri, Parmesan works beautifully.

Ground lamb makes a tasty alternative to beef, adding a richer flavor. Going meat-free?

Try using a mix of mushrooms and lentils for the filling – they’ll give you that hearty texture you’re after. The best part about this dish is how forgiving it is with substitutions!

Storage Tips

Once your pastitsio has cooled completely, cover it well and pop it in the fridge – it’ll stay good for up to 4 days.

The flavors actually get better the next day! You can freeze individual portions too – just wrap them tightly and they’ll keep for up to 3 months.

When you’re ready to eat, thaw overnight in the fridge and warm in a 350°F oven until heated through. Add a splash of milk if the sauce seems a bit dry after reheating.

Serving Suggestions

Pastitsio shines as the star of your meal! Serve it with a simple Greek salad on the side – think crisp lettuce, juicy tomatoes, cucumbers, and a sprinkle of feta.

A piece of crusty bread is perfect for soaking up any extra sauce. For drinks, a medium-bodied red wine or a cold glass of Greek beer pairs wonderfully.

Let the pastitsio rest for 15-20 minutes after baking – this helps the pieces hold their shape when you cut them.

Greek Pastitsio (Greek Lasagna with Béchamel)

Bushra

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main

Cuisine Greek

Servings 8 servings

Calories 724 kcal

Equipment

• Large baking dish (25*35 cm / 10*14 inch)

Ingredients

  

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Base Ingredients

• 450 g bucatini pasta, penne or ziti 15oz
• 110 g feta cheese 4oz
• 2 egg whites

For the meat sauce

• 900 g lean ground beef 30oz
• 2 medium sized red onions finely chopped
• 2 cloves garlic chopped
• 400 g canned chopped tomatoes 14oz
• 1 tbsp tomato paste
• 1 tsp sugar
• 150 ml red wine 5 fl.oz
• 1 bay leaf
• 1 cinnamon stick
• 1 whole clove
• 1/4 cup olive oil
• 2 tsp sea salt and freshly ground black pepper to taste

For the bechamel

• 120 g plain flour 4.3oz
• 120 g butter 4.3oz
• 1000 ml milk 34oz
• 2 egg yolks
• 50 g Kefalotyri or Parmigiano-Reggiano 1.7oz
• 1 pinch nutmeg

Instructions

 

• To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
• Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
• Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
• For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
• Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

Nutrition

Calories: 724kcalCarbohydrates: 63.2gProtein: 44.5gFat: 30.7gSaturated Fat: 14.6gCholesterol: 169.6mgSodium: 607.6mgFiber: 3.1gSugar: 11.1g

Keyword bechamel pasta dish, Greek comfort food, layered pasta casserole, Mediterranean pasta bake, traditional Greek pastitsio

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