Pastitsio: Greek Baked Spaghetti

Pastitsio, known locally as 'Παστίτσιο', is a beloved Greek comfort dish that combines layers of thick spaghetti, a rich meat sauce, and a velvety béchamel topping. Originating from the Mediterranean, this dish is a harmonious blend of flavors and textures, reflecting the culinary traditions of Greece. The minced beef, often combined with lamb, is sautéed with onions, garlic, and fragrant spices, creating a robust filling that complements the pasta beautifully. The béchamel sauce, enriched with eggs and Kefalotyri cheese, adds a luxurious creaminess to the top layer. Traditionally served at family gatherings and festive occasions, Pastitsio holds a special place in Greek hearts, symbolizing warmth, togetherness, and the joy of sharing a meal. This recipe yields approximately 6 generous servings, perfect for a family feast or a cozy dinner with friends.

Ingredients (Makes 6 portions)

Meat Sauce

500 g minced beef from shoulder (or mixed with lamb for a more delicious result)
1 onion, chopped
2 garlic cloves, crushed
1 tablespoon tomato paste
2 bay leaves
salt, freshly ground pepper
1/3 tsp sweet allspice, powdered
1/4 tsp sweet cloves, powdered
1/3 tsp cinnamon powder

Béchamel Sauce

50 ml olive oil
120 g cow's butter
100 g all-purpose flour
1 liter fresh milk, whole
2 egg yolks
200 g Kefalotyri, grated

Pasta

500 g (1 packet) thick spaghetti for pastitsio

Flavors

1 small onion, peeled and whole
1 bay leaf
1 clove pin

Nutrition Information (per 100g)

Calories: 230
Fat: 14
Protein: 9
Carbohydrates: 18
Fiber: 1

Directions

Prepare the Milk Infusion

1. In a small saucepan, heat the milk with the whole onion, cloves, and bay leaf for about 5-6 minutes.

Strain the Milk

2. Remove from heat and strain out the onion, clove, and bay leaf, setting the milk aside.

Make the Béchamel Sauce

3. In another saucepan, melt the butter over medium heat for 1-2 minutes.

Combine Flour and Milk

4. Whisk in the flour and cook for 2-3 minutes to form a thick, beige roux.

Thicken the Béchamel

5. Gradually add the infused milk, stirring constantly until the mixture thickens, about 6-8 minutes.

Finish the Béchamel

6. Remove from heat, season with salt and pepper, and then mix in the egg yolks and grated cheese.

Cook the Meat Sauce

7. In a separate saucepan, heat the olive oil over medium heat and sauté the minced meat with the chopped onion and garlic for 4-5 minutes until golden brown.

Flavor the Sauce

8. Add the tomato paste, bay leaves, salt, pepper, and spices, stirring to combine. Add enough water to cover the mixture.

Simmer the Sauce

9. Cook for 30 minutes or until the meat is tender and the sauce has thickened.

Prepare the Pasta

10. Boil the spaghetti according to package instructions, reducing the time by 1-2 minutes for al dente.

Assemble the Dish

11. Drain the pasta, grease a baking dish, and layer the spaghetti evenly at the bottom.

Layer the Filling

12. Spread the meat sauce over the pasta, followed by a thin layer of the béchamel sauce.

Bake

13. Preheat the oven to 170°C (340°F) and bake for 50-60 minutes until golden brown on top.

Serve

14. Allow the Pastitsio to rest for at least 30 minutes before slicing and serving.

Cookix's Secrets

Cheese Alternatives

Use ricotta or mozzarella if Kefalotyri is unavailable.

Cooking the Pasta

Ensure the pasta is slightly undercooked as it will continue to cook in the oven.

Flavor Enhancement

For added flavor, consider adding a splash of red wine to the meat sauce during cooking.

Healthier Alternatives

Substitute whole wheat pasta for a healthier option.

Resting Time

Letting the Pastitsio rest before serving allows the layers to set and makes for easier slicing.

Spice Variations

Experiment with different spices such as nutmeg or cardamom for a unique flavor.

Vegetarian Twist

Replace meat with sautéed mushrooms and lentils for a vegetarian version.