Greekpasticiotruepasticio 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

GREEK PASTICIO (TRUE PASTICIO)



Greek Pasticio (True Pasticio) image

Make and share this Greek Pasticio (True Pasticio) recipe from Food.com.

Provided by faragj

Categories     Penne

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 16

1 (16 ounce) box ziti rigati or 1 (16 ounce) box penne, cooked
meat, sauce
1 lb ground meat
1 (4 ounce) can tomato sauce
1 onion, choped fine
1 head garlic or 1 head garlic powder, to taste
salt and pepper (to taste)
1 cinnamon stick
3 tablespoons cooking oil
2 teaspoons nutmeg
bechemel cream
3 cups sacalding milk
7 tablespoons butter or 7 tablespoons margarine
6 tablespoons flour or 6 tablespoons Bisquick
salt and pepper (to taste)
4 egg yolks

Steps:

  • preheat oven to 375 degrees farenheit.
  • MEAT SAUCE.
  • in saucepan heat oil and brown onion till golden add garlic and stir around a little add meat and cook till browned season with spices add the tomato sauce and fill the can with water and add the water to the sauce also add the cinnamon stick. simmer sauce 15 minutes.
  • BECHEMEL CREAM.
  • over low heat melt butter and gradually add flour stir with a whisk cook for 2 to 3 minutes but dont let it get brown. add milk and cook over medium hear stirring constantlyuntil its thick and creamy. add spices and allow to cool slightly.
  • in a bowl beat egg yolks slightly and some colled sauce to the yolks to (temper) the yolks and add to sauce return sauce to medium heat cook for 3 minutes stirring constantly.
  • in a bakingpan or lazagna pan arrange half of pasta in pan. next add the meat sauce then finish with remaining pasta finally pour bechemel cream over top covering all the pasta completely. bake in oven for 30-45 minutes or until top is golden brown. cut and serve in squares.

GREEK PASTITSIO



Greek Pastitsio image

This Greek casserole is traditionally pasta baked in a flavorful meat sauce and topped with another sauce, such as béchamel. But we decided to skip the extra layer of sauce and cover ours with layers of buttery, flaky phyllo dough instead. The phyllo adds a nice crunch to this delicious dish, making a truly scrumptious, savory pie. Don't pull out your best dinnerware for this one. It's so tasty, you'll want to throw your plate and yell "Opa"! Note that the cheeses won't really melt. They will soften and become nice and creamy, but it won't be gooey like a Cheddar or American cheese.

Yield makes 8 to 10 servings

Number Of Ingredients 20

1 (16-ounce) package dried macaroni
1 1/2 cups (3 sticks) unsalted butter, melted
2 cups whole milk
6 large eggs, beaten
8 ounces mizithra cheese, shredded, or romano cheese, grated (2 cups)
8 ounces feta cheese, crumbled (2 cups)
3/4 cup grated Parmesan cheese (3 ounces)
1/4 teaspoon grated nutmeg
1 teaspoon ground white pepper
1 1/2 pounds ground beef
Salt and freshly ground black pepper
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1/2 cup beef broth (see page 201)
2 tablespoons chopped fresh parsley
1/2 teaspoon sugar
10 sheets frozen phyllo pastry, thawed

Steps:

  • Preheat the oven to 350°F.
  • Cook the macaroni according to the package directions and drain well. Return the cooked macaroni to the pot and add 1 cup of the melted butter, the milk, eggs, mizithra, feta, and Parmesan cheeses, nutmeg, and white pepper. Stir until well combined. Pour the macaroni mixture into a 9 x 13-inch casserole dish.
  • Heat a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and cook, stirring until browned thoroughly, about 10 minutes. Drain well and set meat aside. Return the skillet to medium-high heat and add the oil, onion, and garlic. Sauté until soft, about 8 minutes. Return the meat to the pan and add the tomato paste, red wine, beef broth, parsley, sugar, and salt and pepper to taste. Cover and simmer for 20 minutes. Remove the pan from the heat and let cool for 5 minutes. Pour over the macaroni mixture. Place one sheet of the phyllo on top of the macaroni. Using a pastry brush and the remaining 1/2 cup of melted butter, lightly coat the phyllo with butter. Working quickly, add another sheet of phyllo and brush it with butter. Repeat the layers until you have used all 10 sheets of phyllo. (You may need to overlap the phyllo sheets to entirely cover the pasta.) Cut two or three vents in the top of the pastry.
  • Bake for 45 to 55 minutes, or until the pastry is golden brown and the eggs and cheese are set. Cool the casserole slightly before cutting into squares and serving.
  • Though working with phyllo dough takes a little extra work, Crystal is always thrilled with the results we get. So light and flaky, it makes a tasty topping for many casseroles and pastry dishes. We always work with frozen sheets of phyllo (it's inexpensive and awesome) and find that it is easiest to use when thawed in the refrigerator overnight.
  • Here are a few of Crystal's tips for working with this delicate dough. Have a few things on hand when you start to layer the sheets: a pastry brush, a small bowl of melted butter, damp paper towels, and parchment paper. To get started, remove the pastry sheets from the package and unfold them onto parchment paper. Cover the dough with damp paper towels to keep the pastry moist. (Phyllo dries out quickly, so it's important to keep the dough covered.) Work with one sheet at a time, keeping the rest covered.
  • You can store the sheets in the refrigerator for up to three days, wrapped well in foil, but do not try to refreeze any sheets that have been thawed. Unused packages can be stored in the freezer for up to a couple of months.

PASTITSIO I



Pastitsio I image

Handed down by my mother in law. A family favorite.

Provided by Joan Zaffary

Categories     World Cuisine Recipes     European     Greek

Time 1h45m

Yield 6

Number Of Ingredients 15

1 pound lean ground beef
1 onion, chopped
¾ teaspoon salt
1 pinch ground black pepper
4 ounces tomato sauce
¼ teaspoon ground cinnamon
3 ½ cups macaroni
¼ cup butter
5 tablespoons all-purpose flour
3 ½ cups milk
¾ cup grated Parmesan cheese
¼ teaspoon salt
3 eggs
6 thick slices white bread, toasted and cut into cubes
¼ cup melted butter

Steps:

  • In a large skillet over medium heat, cook ground beef and onion, until meat is brown. Stir in 3/4 teaspoon salt, a pinch of pepper, tomato sauce and cinnamon and cook 1 to 2 minutes more. Set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside.
  • In a medium saucepan, melt 1/4 cup butter over medium heat. Dump in flour, all at once, and stir until a smooth roux is formed. Pour in 2 1/2 cups milk, a little at a time, stirring until smooth. Stir in 1/4 teaspoon salt, pepper and 1/4 cup Parmesan; bring to a boil, and stir until thickened. Remove from heat.
  • In a small bowl, beat together eggs and 1 cup milk. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Place half the cooked macaroni in the baking dish and top with all of the beef mixture. Sprinkle the remaining 1/2 cup grated Parmesan over the meat. Place the remaining macaroni over the cheese. Pour the egg mixture over the macaroni. Cover all with the white sauce.
  • In a medium bowl, stir together bread cubes and melted butter, until bread is well coated. Place bread cubes evenly over macaroni.
  • Bake 50 to 60 minutes, or until topping is golden brown.

Nutrition Facts : Calories 846.8 calories, Carbohydrate 77.7 g, Cholesterol 426.9 mg, Fat 41.7 g, Fiber 4.3 g, Protein 38.4 g, SaturatedFat 20.2 g, Sodium 1064.9 mg, Sugar 10.8 g

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

PASTITSIO



Pastitsio image

Make and share this Pastitsio recipe from Food.com.

Provided by Kefalonitissa

Categories     Meat

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 24

1 lb ziti pasta or 1 lb penne
grated pecorino romano cheese or parmigiano-reggiano cheese, etc
2 egg whites (optional)
oil or margarine
1 -1 1/2 lb 80% lean ground beef (chuck)
1 onion, chopped
4 -6 garlic cloves, minced
1/2 bunch fresh parsley, minced
3 -4 whole cloves
4 -5 dashes ground cinnamon
2 tomatoes, chopped
1 (8 ounce) can tomato sauce or 1 cup crushed tomatoes
1 teaspoon tomato paste (optional)
1/2 cup olive oil
salt and pepper
water
3/4 cup butter
flour
6 cups milk (maybe even a little less)
1 cup grated parmigiano-reggiano cheese or 1 cup romano cheese, etc
2 -3 dashes ground nutmeg
1 chicken bouillon cube (optional)
2 egg yolks
salt and pepper (optional)

Steps:

  • Parboil the pasta. Drain and put in the baking pan. You should toss it around in some butter, oil, or margarine to keep it from sticking. Then add a generous amount of grated cheese and toss. You also have the option of placing half the pasta in the dish, filling the middle layer with meat sauce, and adding more pasta on top. You also have another option of tossing the pasta and the meat sauce together and leaving it like that. Do whatever your heart desires. You may also toss in some egg whites. Beat them a bit with a fork, and then toss them around with your hands into the pasta mixture. They just do this so they don't waste the eggs. It really doesn't make it tastier or anything.
  • For the meat sauce in a large pot, sauté the onion, garlic, and parsley in the oil until the onions turn translucent. Then add tomato paste (optional) and stir for a few seconds. Season with salt and pepper.
  • Add chopped meat. Stir, let it release some juice. You could, at this point, add a splash of red wine for change in taste but it's really not necessary.
  • Add the chopped tomatoes, cloves, and cinnamon, and let the tomatoes release some juice. Stir.
  • Add the tomato sauce or crushed tomatoes and stir. Taste for salt.
  • Add a cup or two of water, bring to a boil, reduce heat, and simmer on low for an hour and a half or until there is no water left in the pot.
  • Now, as I said before, you have the option of layering the meat sauce, or mixing it in with the pasta.
  • For the béchamel, in a saucepan on low heat, melt one stick and a half of butter.
  • Gradually add flour and whisk until the roux forms a gunky ball and you can't stir anymore.
  • Gradually add 6 cups of milk and the bouillon (if you want it). I'd say even 5 and 1/2, because I like my sauce really thick. Stir occasionally and make sure you whisk away the flour caught around the edges with a rubber spatula and whisk again. Once the sauce thickens, remove from heat. Add grated cheese, the egg yolks (slowly so they don't curdle while whisking very fast), the nutmeg. Add a pinch of salt (if necessary)and pepper. If you like creamy sauce, make it with the full six cups of milk.
  • Make sure your pasta and meat sauce are at an even level in the pan, and then pour in the béchamel on top. Even it out with a spatula.
  • You may top with more grated cheese, nutmeg, cinnamon, or even breadcrumbs.
  • Bake in a 350 degree oven for about 40 minutes or until the top turns golden brown.
  • Lastly and most importantly, let the pastitsio rest for an hour or two before eating. The béchamel has to set and solidify a little bit. If you don't wait, the sauce will gush out.

Nutrition Facts : Calories 664.9, Fat 44.4, SaturatedFat 19.3, Cholesterol 166.6, Sodium 496.6, Carbohydrate 44.1, Fiber 2.8, Sugar 3.1, Protein 23.6

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