Pastitsio | Greek, Family Recipe | Homemade |#cookingagainstcancer
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Thanks Shane over at Never trust a skinny chef Shane
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And finally to my Mom. this video is dedicated to her. i loved her Greek Pastitsio and love making and eating it. Its tied to many amazing memories. please Enjoy, and please REMEMBER-
THE RECIPE
PART 1-
1 1/2 85-15 GROUND BEEF
1 CHOPPED ONION
CINNAMON (LOTS) MAYBE 1/4 CUP
1/2 STICK BUTTER (SALTED)
SALT
BLACK PEPPER
1 LB RIGATONI (AL DENTE)
PART 2-
1/2 STICK BUTTER
1/2 CUP FLOUR
1QT MILK
7 EGGS LIGHTLY BEATEN
PART3-
PUT IT ALL TOGETHER-
350 FOR 20 MIN.
Enjoy!
Pastitsio (Greek Baked Pasta) | Greek Pastitsio | Pastitsio Recipe | Pastiçe |
Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel sauce. This Greek Baked Pasta
(Pastitsio) recipe is also kown as Greek Lasagna. If you like to eat comfort food, this classic Greek lasagna (pastitsio) recipe is definitely worth a try.
Ingredients:
For the ground meat
- 2 tbs olive oil
- 2 red onions, finely chopped
- 1 tbs granulated sugar
- 1 tbs fresh thyme
- 1 clove(s) of garlic, finely chopped
- 2 tbs tomato paste
- 750 g ground beef
- 100 ml red wine
- 400 g canned tomatoes
- 1 tsp cinnamon
- 2 beef bouillon cubes
- 2 bay leaves
For the béchamel sauce
- 100 g butter
- 100 g all-purpose flour
- 1 litre milk
- salt
- pepper
- 1/2 tsp nutmeg
- 1 cup emmental cheese, grated
- 3 eggs
For the pasta
- 300 g bucatini pasta, cooked
- 2 eggs
- 200 g feta cheese
- 3 tbs parsley, finely chopped
- 30 ml olive oil
- 2 tbs fresh thyme, finely chopped
To assemble
50 g emmental cheese, grated
Instructions:
For the ground meat
Place a pan over high heat.
Add 2 tablespoons of olive oil, the onions, the sugar and thyme.
Sauté for 3-4 minutes, until the onions caramelise.
Add the garlic and continue to sauté.
Add the tomato paste and sauté for at least 2 minutes.
Add the ground meat and cook until brown for 4-5 minutes.
Add the wine and let the alcohol evaporate.
Add the canned tomatoes, cinnamon, bouillon cubes and bay leaves.
Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
When ready, remove from heat. Remove the bay leaves.
For the béchamel sauce
Heat the butter in a pot over medium heat. Add the flour as soon as it mealts (do not let the butter burn). Beat with a hand whisk and sauté the flour for a few minutes.
Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
Keep on mixing it until the béchamel sauce starts to become creamy.
Keep on whisking continuously to avoid the sauce to stick on the pan.
When ready, remove from heat and add salt, pepper, nutmeg the grated emmental and the three eggs and whisk to incorporate.
Set aside until needed.
For the pasta
Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
Brush a baking pan with olive oil.
When the pasta is ready, drain and spread in the baking pan.
Add the 2 eggs, thyme, parsley and crumbled feta cheese.
Season to taste and set aside until needed.
Preheat oven to 180* C (350* F) Fan.
Bring back the baking pan containing the meat mixture.
To the ground meat, add a ladleful of the béchamel sauce and mix until completely incorporated. The béchamel sauce will make the ground meat mixture hold together better when serving.
Spread the ground meat mixture over the pasta in the baking pan.
Pour the remaining béchamel sauce over the ground meat.
Last, sprinkle the reserved grated emmental over the top.
Bake for 40 minutes or until the béchamel turns golden brown.
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Pastitsio | Greek Lasagna Recipe ????????
Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel sauce. This dish is also known as Greek lasagna and also remind moussaka (another amazing Greek dish). If you like to eat comfort food, this traditional Greek pastitsio is definitely worth a try.
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Ingredients:
For the pasta layer:
300g (10.5oz) Pasta
2 Eggs
140g (5oz) Feta cheese
1-2 tablespoons Olive oil
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
For the meat mixture:
1½ pound (700g) Ground beef
1 Onion, chopped
3 Garlic cloves, crushed
2 tablespoons Tomato paste
400g (14oz) Tomato sauce
1/4 teaspoon Cinnamon
Salt to taste
Black pepper to taste
2 Bay leaves
1 teaspoon Thyme
1/2 cup (120ml) Red wine
2-3 tablespoons Olive oil
For the béchamel sauce:
1L Milk
120g Butter
120g Flour
1/4 teaspoon Salt
¼ teaspoon Pepper
1/4 teaspoon Nutmeg
85g (3oz) Parmesan cheese
2 egg yolks
Directions:
1. Make the pasta layer: Cook the pasta to al dente according to package directions, drain. Let cool slightly, then add 2 eggs, chopped parsley, cheese, salt and pepper. Stir to combine. Transfer the pasta to a greased 13X9-inch (33X22cm) baking dish and set aside.
2. Meat mixture: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add chopped onion, sauté for 3-4 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, cook, breaking it up, until no longer pink, about 5-6 minutes. Add tomato paste and cook for 1-2 minutes, stirring occasionally. Add red wine, cook, until alcohol evaporated. Add tomato sauce, bay leaves, cinnamon, salt, pepper and simmer for 15-20 minutes, until thickens. Remove bay leaves and set the meat mixture aside.
3. Béchamel sauce: In a large saucepan over medium heat melt the butter, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
4. Preheat oven to 350F (175C).
5. Assemble: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix until well combined. Spread meat mixture over the pasta layer. Pour béchamel sauce over the meat mixture and spread evenly. Grate some parmesan cheese on top.
6. Bake for 40 minutes, until golden brown. Remove from oven and let cool for at least 30 minutes before serving.
Notes:
• Instead of red wine you can use beef broth.
• I used penne pasta but you can use any other pasta for this recipe.
• Pastitsio can be serve warm or cold, but after baking it is important to let it cool for at least 30 minutes.
Pastitsio, my Dad's amazing - Greek Lasagna | Christine Cushing
My dad Tony's Pastitsio recipe is the most prized in our family. I share with you his step by step method from how to get the most flavour out of the meat sauce to a creamy bechamel and all his tips and tricks in between. This is also known as Greek lasagna and a Greek gathering cannot be complete without it. FULL RECIPE BELOW.
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RECIPE: PASTITSIO - GREEK LASAGNA
¼ cup olive oil (60 ml), divided
1¾ -pounds lean ground beef (800g)
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried Greek oregano (5 ml)
½ cup dry red wine (125 ml)
28-ounce can plum tomatoes with juice, 800 gm
2 Tbsp. tomato paste (25 ml)
1 cup water (250 ml),optional to adjust thickness of sauce
½ tsp. ground cinnamon (2.5 ml)
Pinch ground cloves
Pinch allspice ground
sea salt and freshly cracked black pepper, to taste
1-pound Pastitsio pasta or bucatini (454 g)
Bèchamel
½ cup butter (105 gm)
1/2 cup + 2 tbsp. flour ( 105 gm )
4 ½ cups homogenized or 2 % milk (1.2 L)
sea salt and freshly cracked black pepper, to taste
Pinch freshly grated nutmeg
½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided
2 whole eggs separated + 2 yolks, lightly beaten
In a large skillet, heat ½ the olive oil on medium high heat. Add the beef and cook for 20-22 minutes or until meat is well browned. Make a well in centre of meat and add the onion and sweat until soft, about 3 to 4 minutes.. Add the garlic and stir to blend.
Deglaze the pan with the red wine and add the herbs, spices and tomatoes and paste. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water , if too thick and check seasoning. Set aside ½ cup sauce for the pasta.
Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl. Drizzle with other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into past along with a handful of the grated cheese.
Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes. Season the béchamel with salt, pepper and nutmeg.
Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly. Gradually add this mixture into béchamel , stirring briskly to prevent curdling them.
Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside.
Preheat oven to 350-375 D F
Pour the béchamel over the pasta and cover evenly. Bake at 375 D F until top is golden brown and set, about 45- 50 minutes. Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving.
Serves 10
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#Pastitsio #GreekLasagna #greekfood
Best Pastitsio Recipe Greek Lasagna- Pastichio- the Economides Kitchen
Get the Recipe here:
This is a 3rd Generation Pastichio (Pastitsio) recipe handed down from my grandmother to my mom and finally to us.
Meat Mixture Ingredients
- 2 lbs Ground Beef (80/20 or 85/15 are best)
- 1 Onion Diced Fine
- Salt and Pepper
- 1 Can of Tomato Paste – 3oz
- 1 tsp. Cinnamon
- ½ tsp. Nutmeg
- 1 lb of Pastichio Noodles. These can be found at Greek or Italian deli/markets, or even at a Middle Eastern market or restaurant.
White Sauce Ingredients (Bechamel Sauce)
- 1 Stick of Butter (4 oz) melted in pan
- 1 Cup of White Flour
- 6 Cups of Milk
- 6 to 9 Large Eggs
- ½ tsp Baking Powder
- ½ tsp Nutmeg
- ½ Cup of Grated Cheese (Parmesan, Romano, Kefalotiri or a mixture of any of the above)
- Corn Starch to thicken
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Greek Pastitsio - Easy Baked Pasta Recipe
Experience the rich and comforting tastes of Greece with our authentic Greek Pastitsio. It features tantalizing layers of pasta, savory meat sauce, and luscious bechamel sauce. Baked to golden perfection, this traditional dish is a true taste of Greece.
For printing check the full recipe on my blog:
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Spaghetti with Baked Meatballs -
#greekpastitsio #pastitsio #easypastitsiorecipe
0:00 - Intro
0:41 - Prepare the meat sauce
2:00 - Prepare the pasta
2:45 - Prepare the Bechamel Sauce
3:45 - Assemble the pastitsio
4:35 - Baking time
4:39 - Cutting and serving
Ingredients
Makes 10 servings
For the Meat Sauce
2 tbsp (30g) olive oil
2 medium onions (6oz – 180g) , chopped
2 cloves of garlic , minced
1/3 cup (70g) tomato paste
1 ⅔ pounds (750g) ground beef
1 can (14oz- 400g) tomato puree
1 tsp (5g) salt
1 tsp (5g) sugar
1/2 tsp (1g) ground black pepper
1/3 tsp (1g) cinnamon
bay leaves
For the Pasta
1 pound (500g) Greek pasta, Bucatini No.2
2 tbsp (30g) olive oil
1/4 cup (25g) Greek Kefalotyri or Parmesan cheese , grated
2 tbsp fresh parsley
For Bechamel Sauce
1/3 cup (80ml) olive oil
2/3 cup (80g) all-purpose flour
4 cups (1 liter) milk
1/2 tsp (1g) nutmeg
3/4 tsp (4g) salt
3 large eggs, beaten
For Topping
1/2 cup (50g) Greek Kefalotyri or Parmesan cheese
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