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Festive Pastitsio from Spata: A Wedding Tradition

This rich and celebratory version of pastitsio hails from Spata, Greece, where it was traditionally served as a first course at weddings and engagements, preceding the main dish of slow-cooked red sauce mutton. Unlike standard pastitsio, this recipe features a deeply aromatic beef filling infused with cinnamon and nutmeg, layered between buttery pasta and a velvety béchamel enriched with eggs and aged kefalotyri cheese. The dish is baked to golden perfection, creating a luscious, comforting meal that embodies the warmth and generosity of Greek hospitality. With its complex flavors and luxurious texture, this pastitsio is a true centerpiece for festive gatherings, offering a taste of tradition and celebration in every bite.

Main | Starter | Greek | Halal | Nut-Free | Shellfish-Free | Soy-Free | Pastitsio | Meat Dish | Baking Dish | Mixing Bowl | Pot | Saucepan | Whisk | Wooden Spoon | Ground Beef | Kefalotyri | Pasta | Tomato | Baking | Boiling | Sautéing | Searing | Simmering | Stirring | Whisking | Wedding | Overnight | Slow
Time to complete

Prep

45min

Cook

2h

Wait

30min

Total

3h 15min

Ingredients (10-12 portions)

Ingredients

  • 500 g (1.1 lb) pastitsio pasta
  • 50 ml (3 tbsp) olive oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 kg (2.2 lb) ground beef (preferably from chuck or round)
  • ½ whole nutmeg, finely grated
  • ⅓ tsp ground cinnamon
  • 500 g (1.1 lb) ripe tomatoes, puréed
  • 1 tbsp tomato paste, dissolved in 240 ml (1 cup) warm water
  • Salt and freshly ground black pepper, to taste
  • 2 liters (8 cups) whole milk
  • 1¾ cups (220 g) yellow wheat flour
  • 100 g (3.5 oz) butter, divided (50 g cold, 50 g softened)
  • 1 kg (2.2 lb) kefalotyri cheese, finely grated
  • 8 eggs

For Serving/Garnishing

  • Ground cinnamon, for sprinkling
Nutrition Information (per 100g)
  • Calories: 210
  • Fat: 12
  • Protein: 14
  • Carbohydrates: 15
  • Fiber: 1
Directions

Prepare the Pasta

  • 1. Bring a large pot of salted water to a boil and cook the pastitsio pasta according to package instructions. Drain and transfer to a large bowl.

Prepare the Meat Sauce

  • 2. Heat olive oil in a wide, shallow pot over medium heat. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for another minute.
  • 3. Add the ground beef, breaking it apart with a wooden spoon. Increase the heat and cook until the meat is browned and its juices evaporate.
  • 4. Stir in the nutmeg and cinnamon, allowing them to release their aroma.
  • 5. Add the puréed tomatoes, diluted tomato paste, salt, and pepper. Stir well and bring to a boil.
  • 6. Reduce the heat and simmer for about 1½ hours, stirring occasionally. If needed, add a little warm water to prevent drying out. The sauce should be thick and glossy.

Prepare the Béchamel Sauce

  • 7. In a deep saucepan, whisk together the milk and flour. Place over medium heat and cook, stirring constantly, until the mixture begins to steam.
  • 8. Continue stirring patiently for at least 30 minutes, until the béchamel thickens and large bubbles form.
  • 9. Remove from heat and stir in the cold butter and 1 cup of grated kefalotyri until melted. Let cool slightly.
  • 10. Whisk 6 eggs in a bowl until slightly frothy, then gradually incorporate them into the warm béchamel, stirring continuously.

Assemble the Pastitsio

  • 11. Preheat the oven to 190°C (375°F). Generously butter a large, deep baking dish with half of the softened butter.
  • 12. Melt the remaining butter and mix it into the cooked pasta.
  • 13. Whisk the remaining 2 eggs and mix them into the pasta along with 1 cup of grated cheese and ¼ of the meat sauce.
  • 14. Spread half of the pasta mixture evenly in the prepared baking dish. Sprinkle with half of the remaining cheese and layer the remaining meat sauce on top.
  • 15. Cover with the remaining pasta mixture and sprinkle with the remaining cheese.

Bake the Pastitsio

  • 16. Pour the béchamel sauce over the top, smoothing it out with a spoon. Sprinkle generously with ground cinnamon.
  • 17. Bake for about 1 hour, until the béchamel is golden brown.

Rest and Serve

  • 18. Allow the pastitsio to rest for 30 minutes before slicing and serving.
Cookix's Secrets

Alternative Cooking Method

  • Prepare individual portions in ramekins for a refined presentation.

Cooking Tips

  • For a smoother béchamel, whisk continuously and avoid overheating the milk.

Flavor Enhancements

  • Add a pinch of cloves to the meat sauce for extra depth.

Healthier Version

  • Use whole wheat pasta and reduce the cheese for a lighter version.

Ingredient Substitutions

  • Replace kefalotyri with Parmesan or Pecorino Romano if unavailable.

Serving Suggestions

  • Pair with a crisp Greek salad and a glass of red wine for a complete meal.