Greek Pastitsio For Two Recipes

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GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)



Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.

Provided by Eli K. Giannopoulos

Categories     Main

Time 1h35m

Yield 8

Number Of Ingredients 23

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

Steps:

  • 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 Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg

PASTITSIO



Pastitsio image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
1 medium yellow onion, chopped
1 teaspoon red pepper flakes
2 cloves garlic, minced
2 teaspoons herbes de Provence
1 1/2 teaspoons plus 2 pinches four-spice powder (quatre epices)
2 pounds ground lamb shoulder
1/2 cup white wine
One 28-ounce can tomatoes, pureed
Kosher salt and freshly ground black pepper
2 1/2 cups milk
4 tablespoons butter
1/4 cup plus 1 tablespoon all-purpose flour
3 egg yolks, at room temperature
2 cups grated Pecorino Romano
1 cup full-fat Greek yogurt
1 pound ziti pasta
1 cup fresh parsley leaves, minced

Steps:

  • Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
  • To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
  • In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
  • Preheat the oven to 375 degrees F.
  • Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
  • Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.

PASTITSIO FOR TWO



Pastitsio for Two image

This is a fantastic Pastitsio recipe I created from the best of several recipes. It is lower in fat since it uses ground turkey. I often multiply the recipe by four and then freeze three of them...only freezing the bottom two layers. Then I make the sauce fresh before I bake.

Provided by SME_Cook

Categories     One Dish Meal

Time 1h25m

Yield 2-3 serving(s)

Number Of Ingredients 18

4 ounces penne
1 egg, lightly beaten
1/2 cup parmesan cheese, grated
1 tablespoon olive oil
1 onion, chopped
3/4 lb ground turkey
1 cup tomato puree
1/4 cup beef stock
1/8 cup dry white wine
1/4 teaspoon ground cinnamon
1/2 teaspoon dried mint
1 egg, lightly beaten
1 tablespoon butter
1/8 cup all-purpose flour
1 3/4 cups milk
1/2 cup parmesan cheese, grated
1 egg yolk, lightly beaten
1 tablespoon dry breadcrumbs

Steps:

  • Grease a 8" x 8" baking dish (or any smaller casserole dish).
  • Add the pasta to a large pan of boiling water; boil, uncovered, until just tender; drain.
  • Combine the hot pasta, eggs and cheese in a large bowl; mix well.
  • Press into casserole dish.
  • To make the meat sauce, heat the oil in a large pan, add the onions and ground turkey and cook, stirring, until the meat is well browned.
  • Stir in the tomato puree, beef stock, wine, and spices; simmer uncovered until thick; cool.
  • Stir in the egg.
  • Layer on top of pasta layer in casserole dish.
  • Stop here to freeze or continue to bake and eat immediately.
  • To make the topping, melt the butter in a large saucepan and add the flour.
  • Stir over low heat until bubbling.
  • Remove from the heat and gradually stir in the milk.
  • Stir over low heat until the sauce boils and thickens.
  • Stir in the cheese and cool slightly.
  • Stir in the egg yolks.
  • Pour sauce over the meat layer and smooth the surface.
  • Sprinkle with the breadcrumbs.
  • Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned.
  • Let stand for 10 minutes before serving.
  • You can also freeze it at this point and just reheat the entire dish in the oven.

Nutrition Facts : Calories 1144.2, Fat 57.5, SaturatedFat 24.5, Cholesterol 529.4, Sodium 1305.5, Carbohydrate 83.4, Fiber 9.9, Sugar 9.7, Protein 71.9

GREEK PASTITSIO FOR TWO



Greek Pastitsio for Two image

This is one of my favorite recipes, not only because it's so good, but it only serves 2-3 people, depending on your appetite. My hubby doesn't eat leftovers so I get to eat whatever is left the next day.

Provided by Linda Seide

Categories     Pasta

Time 1h10m

Number Of Ingredients 21

FOR PASTA
4 oz bucatini or ziti pasta
4-1/2 tsp butter, melted
1/2 egg, beaten
8 tsp parmesan cheese, grated
FOR MEAT SAUCE
1/4 c onion, chopped
8 oz ground beef
1 can(s) tomato sauce
1/2 tsp salt
1/4 tsp ground cinnamon
1/2 tsp dried mint flakes, if using
1/16 tsp ground nutmeg
1/16 tsp pepper, black
FOR CREAM SAUCE
2 Tbsp butter
2 Tbsp all purpose flour
1/8 tsp salt
1 c milk
8 tsp parmesan cheese
1/2 beaten egg

Steps:

  • 1. Cook pasta; drain and return to pan. Stir in 4-1/2 tsp melted butter, 8 tsp parmesan cheese, 1/2 beaten egg. Reserve other half of beaten egg for later. Set aside.
  • 2. Cook ground beef and chopped onion in skillet until meat loses its pinkness and the onion softens. Drain excess fat from pan.
  • 3. Stir in tomato sauce, salt, mint flakes if using, cinnamon, nutmeg, and pepper. Set aside. (The recipe calls for 1/2 can of tomato sauce but I always use a whole can.)
  • 4. Melt 2 T butter in a saucepan. Then mix in flour and 1/4 tsp salt. Slowly stir in milk, stirring well after each addition so no lumps form. Cook and stir on medium high until cream sauce starts to thicken. Stir for one more minute; then remove from heat.
  • 5. Pour other half of beaten egg into cream sauce, stirring briskly. Blend in remaining parmesan cheese.
  • 6. Layer half the pasta in a 2 quart baking dish. Spoon meat mixture over the top, then the remaining pasta. Pour cream sauce over the top to completely cover the pasta.
  • 7. Bake, uncovered, at 350 degrees for about 40 minutes, or until hot and lightly browned. Let stand 10 minutes before serving.

GREEK PASTITSIO



Greek Pastitsio image

I loved my short time in Cyprus, the island with its diverse foods and gorgeous breath-taking scenery. This recipe does take time to make but so worth the effort.

Provided by SueVM

Categories     Lamb/Sheep

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 (16 ounce) packet penne pasta
1/2 lb halloumi cheese, shredded (Sub Mozarella if Haloumi is unavailable)
1 lb ground lamb (or beef)
2 tablespoons olive oil
1 medium onion, diced
2 large garlic cloves, minced
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
1/4 teaspoon nutmeg
1/4 cup red wine
1 (15 ounce) can diced tomatoes
4 ounces halloumi cheese, crumbled
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
4 ounces kefalotiri (parmegiano or Haloumi cheese, grated)
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Cook penne according to package directions. Drain, rinse with cold water to eliminate sticking, and set aside.
  • Lamb mixture:.
  • Heat olive oil in a large sauté pan over medium high heat. Brown lamb in two batches, seasoning with salt and pepper. Set lamb aside and pour off excess grease.
  • Reduce heat to medium and add onion. Cook until translucent, about 5minutes. Add garlic, rosemary, oregano, and nutmeg. Cook another minute. Add wine and deglaze pan.
  • Reduce wine to about 1 tablespoon. Stir in tomatoes, including liquid, and lamb. Season with additional salt and pepper. Simmer for about 15 minutes. Stir in Haloumi cheese and cook another 5 minutes.
  • Heat oven to 400°F.
  • Sauce:.
  • Heat milk in the microwave on high for 1 1/2 minutes. Melt butter in a sauce pan over low heat. Whisk in flour and cook, stirring constantly, for four minutes.
  • Slowly pour in hot milk, whisking steadily, and cook until thickened. Slowly whisk in egg yolks. Whisk in kefalotiri (Haloumi or parmegiano) cheese, cooking until melted and thick. Stir in salt and pepper.
  • Assemble:.
  • Toss pasta with shredded Haloumi or mozzarella cheese. Layer 3/4 of pasta in the bottom of 9 x 13 casserole dish. Layer meat mixture on top of pasta.
  • Distribute remaining pasta over meat. Pour sauce evenly over pasta. Place casserole in middle of oven and cook for 35 - 45 minutes or until top is a golden brown.
  • Serve with fresh crusty bread and a salad.

Nutrition Facts : Calories 695.3, Fat 34.1, SaturatedFat 14.6, Cholesterol 144.8, Sodium 479.1, Carbohydrate 74.3, Fiber 9.9, Sugar 3.6, Protein 23

PASTITSIO



Pastitsio image

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Greek

Time 6h10m

Yield 15

Number Of Ingredients 21

1 tablespoon butter
1 onion, chopped
3 pounds lean ground beef
¾ cup water
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 tablespoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
1 pound uncooked macaroni
2 eggs, beaten
1 cup grated Parmesan cheese, divided
½ cup butter, melted
4 eggs, well beaten
¾ cup half-and-half
1 cup grated Parmesan cheese
1 tablespoon all-purpose flour
½ teaspoon salt
ground nutmeg to taste

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
  • Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
  • Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
  • Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g

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