The famous greek baked pasta recipe - Pastitsio or greek Lasagna | GreekCuisine
The most famous greek baked pasta recipe - Pastitsio or greek Lasagna
Pastitsio with layers of pasta, rich meat sauce topped with a thick layer of Becahmel sauce! This is Pastitsio a recipe that anyone loves! Today I share with you his step by step method from how to get the most flavour meat sauce to a creamy bechamel and all his tips and tricks. This is also known as Greek lasagna and my familly loves this recipe!
INGREDIENTS:
For the pasta
- 3 litre of water
- 1 tbsp salt
- 250 g pasta for pastitsio
- 100 g grated cheese
For the meat sauce
- 50 ml olive oil
- 700 g miced meat - beef or beef+pork
- 1 chopped onion
- 1or 2 fine chopped carrots
- allspice
- some chopped parsley or celery
- 50 ml wine / cognac
- 350 g canned tomatoes/ 500 g chopped tomatoes
- 200 ml of water
- 1 Laurel leaf
- salt and pepper
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For the Bechamel sauce:
- 2 tbsp oil
- 70 g butter
- 70 g flour
- 700 ml of warm milk (not hot)
- 1 egg
- nutmeg
- salt and pepper
20x30 cm Tray
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#pastitsio
#greekbakedpasta
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Pastitsio Recipe ???????? • A Delicious Greek Style Lasagna! ???? - Episode 566
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Pastitsio recipe. ????????????
Make sure to visit for ingredient amounts, directions, and much more!
Until next time my friends... Bon Appétit! ????
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Pastitsio (Greek Baked Pasta) | Akis Petretzikis
Pastitsio | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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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.
Best Pastitsio Recipe Greek Lasagna- Pastichio- the Economides Kitchen
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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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Pastitsio Recipe | How to Make Greek Pastitsio
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.
Printable Recipe:
More Recipes:
Greek Moussaka:
Greek Salad:
Mac and Cheese:
Lasagna:
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My favorite kitchen equipment:
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.
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