Cooking Greek Pastitsio: My Favourite Family Recipe.
Cooking Greek Pastitsio: My Favourite Family Recipe
Table of Contents
As a food lover, I’ve always been drawn to Greek cuisine. One dish that holds a special place in my heart is pastitsio. This hearty pasta bake is a true comfort food that warms the soul and fills the belly.
Pastitsio is a layered dish made with pasta, seasoned meat sauce, and a creamy béchamel topping. We often call it Greek lasagna, but it’s so much more than that. The flavours are rich and complex, with hints of cinnamon and nutmeg that give it a unique taste.
Making pastitsio at home might seem daunting, but it’s actually quite simple. We’ll walk you through the process step by step, from cooking the pasta to assembling the layers. By the end, you’ll be ready to create this Greek masterpiece in your own kitchen. So, let’s roll up our sleeves and dive into the world of pastitsio!
Exploring Greek Pastitsio
Greek pastitsio is a comforting dish we love. It’s a hearty pasta bake that warms our hearts and fills our bellies. Let’s dive into its history and compare it to another Greek favourite.
Origins and Cultural Significance
Pastitsio has been a staple in Greek homes for generations. We’ve enjoyed it at family gatherings and festive occasions. The name comes from Italian “pasticcio”, meaning a mess or jumble. It reflects the layered nature of the dish.
Greek immigrants brought pastitsio to other countries. Now it’s popular in places like Egypt and Cyprus too. Each region puts its own spin on the recipe.
In Greece, we often serve pastitsio as a main course. It’s perfect for Sunday family lunches. The dish symbolises comfort and togetherness in Greek culture.
Comparing Pastitsio and Moussaka
We often get asked about the difference between pastitsio and moussaka. Both are layered dishes, but they’re quite unique.
Pastitsio uses pasta, usually tubular in shape. Moussaka features sliced aubergines instead. We layer pastitsio with meat sauce and béchamel, just like moussaka.
The flavours differ too. Pastitsio often has a hint of cinnamon or nutmeg. Moussaka tends to be more heavily spiced. We find pastitsio a bit lighter, while moussaka can be richer.
Both dishes are beloved in Greek cuisine. We’d say pastitsio is more of an everyday meal, while moussaka might be saved for special occasions.
Choosing the Right Ingredients
When we make pastitsio, selecting quality ingredients is key to creating an authentic and delicious Greek dish. Let’s explore the essential components that will elevate our pastitsio to new heights.
Selecting the Meat
For our pastitsio, we prefer using a mixture of beef and pork. The beef provides a rich flavour, while the pork adds a lovely juiciness. We aim for an 80/20 beef to pork ratio.
When shopping, we look for grass-fed beef mince with about 20% fat content. This ensures our meat sauce is flavourful and not too dry. For the pork, we choose shoulder mince for its perfect balance of meat and fat.
We always sauté our meat with a good quality extra virgin olive oil. It’s a staple in Greek cooking and adds a wonderful depth to our dish.
The Right Pasta Selection
The pasta is crucial in pastitsio. We typically use bucatini, a thick spaghetti-like pasta with a hole running through the centre. This shape is perfect for holding our delicious meat sauce.
If we can’t find bucatini, we opt for penne or ziti. These tubular pastas work well too, as they trap the sauce inside.
We always cook our pasta al dente. This is important because the pasta will continue cooking in the oven. If we overcook it initially, it’ll become mushy in the final dish.
Cheese Varieties to Consider
Cheese plays a starring role in our pastitsio. We use a combination of cheeses for the best flavour and texture.
Our favourite is kefalotyri, a hard, salty Greek cheese. It’s perfect for grating over the top of our pastitsio. If we can’t find kefalotyri, we use graviera or pecorino romano as substitutes.
For added creaminess, we sometimes crumble some feta into our béchamel sauce. This gives a tangy twist to the dish.
Here’s a quick list of cheeses we love in our pastitsio:
- Kefalotyri
- Graviera
- Pecorino romano
- Feta
Herbs and Spices for Authentic Flavour
The right blend of herbs and spices is what gives our pastitsio its distinctive Greek flavour. We’re generous with our seasonings, but careful not to overpower the dish.
Cinnamon is a must. We add a stick to our meat sauce as it simmers. Nutmeg is another essential – we grate it fresh into our béchamel sauce.
We also use:
- Cloves
- Allspice
- Bay leaves
- Dried oregano
These spices create a warm, comforting aroma that’s quintessentially Greek. We always crush our whole spices just before using them for the freshest flavour.
Creating the Meat Sauce
The meat sauce is the heart of pastitsio. We’ll start by sautéing aromatics, then simmer everything to develop rich flavours.
Sauteing the Base
We begin by heating extra virgin olive oil in a large pot. Once hot, we add finely chopped onions and sauté until they’re soft and translucent. Next, we toss in minced garlic and cook for another minute until fragrant. Now it’s time for the beef. We add it to the pot and break it up with a wooden spoon, cooking until it’s nicely browned.
To deglaze the pan, we pour in a splash of red wine. This helps loosen all those tasty bits stuck to the bottom. We let the wine simmer for a few minutes to cook off the alcohol.
Simmering to Perfection
Now we add crushed tomatoes, tomato paste, and beef stock to the pot. For that classic Greek flavour, we toss in a cinnamon stick, a pinch of ground cinnamon, and a couple of cloves. A bay leaf or two adds depth.
We bring everything to a gentle simmer, then turn down the heat. The sauce needs to cook for about 45 minutes, stirring occasionally. This allows all the flavours to meld beautifully.
As it simmers, we season with sea salt and black pepper. The aroma filling our kitchen is simply divine! Once the sauce has thickened, we’re ready for the next step in our pastitsio journey.
Mastering the Béchamel Sauce
We love a good béchamel sauce in our pastitsio. It’s the creamy, velvety layer that ties everything together. Let’s explore how to make it perfect.
The Importance of Roux
We start our béchamel with a roux. It’s simple: we melt butter in a pan and add an equal amount of flour. We whisk it constantly over medium heat for about 2-3 minutes. This cooks out the raw flour taste.
The roux is crucial because it thickens our sauce. We’ve found that using unsalted butter gives us better control over the final flavour. As for the flour, plain flour works brilliantly.
We always make sure our roux is smooth before moving on. Lumps now mean lumps later!
Achieving the Perfect Consistency
Now comes the tricky bit – adding the milk. We pour it in gradually, whisking non-stop. This prevents lumps and helps us achieve the right thickness.
We use whole milk for a richer sauce. It’s tempting to rush, but patience is key here. We keep whisking until the sauce coats the back of a spoon.
If it’s too thick, we add a splash more milk. Too thin? We let it simmer a bit longer. Getting this right makes all the difference in our pastitsio.
Enhancing with Cheese and Spices
Here’s where we make our béchamel sing. We always add a pinch of nutmeg – it’s traditional and adds a lovely warmth.
For cheese, we love using kefalotyri. It’s Greek and adds a delicious tang. If we can’t find it, Parmesan works well too. We grate it finely and stir it in off the heat.
Lastly, we whisk in egg yolks. They make the sauce even richer and help it set beautifully when baked. We’re careful not to add them when the sauce is too hot, or we’ll end up with scrambled eggs!
Assembling the Pastitsio
We’re almost ready to pop our pastitsio in the oven! Let’s go through the crucial steps of layering and finishing touches to create that perfect Greek pasta bake.
Layering Ingredients
First, we’ll grab our favourite large baking dish. We like using a deep casserole dish to fit all those yummy layers. Now, let’s start with a layer of our cooked pasta. We prefer bucatini, but penne or ziti work brilliantly too.
Make sure the pasta’s al dente – it’ll keep cooking in the oven. We spread it evenly, covering the bottom of the dish. Next, we pour our hearty meat sauce over the pasta. Mmm, it smells amazing already!
We use a spatula to spread it out, making sure every bit of pasta gets some love. Now for the star of the show – the béchamel sauce. We pour it over the meat, creating a smooth, creamy top layer.
Final Touches Before Baking
Right, we’re on the home stretch now! We grab a handful of grated cheese – parmesan is our go-to, but any hard cheese will do. We sprinkle it generously over the béchamel. It’ll give us that gorgeous golden crust.
For an extra touch of flavour, we grate a bit of nutmeg over the top. It’s subtle, but it makes all the difference. Lastly, we give the dish a gentle shake to settle everything into place.
Our pastitsio’s ready for the oven! We pop it in at 180°C and set the timer for about an hour. The waiting’s the hardest part, but trust us, it’s worth it!
Baking and Serving
Getting the baking just right and serving our pastitsio perfectly makes all the difference. We’ve found some top tips to help it turn out amazing every time.
Optimal Baking Practices
We always preheat our oven to 180°C before baking our pastitsio. It’s best to pop it in for about an hour, but we keep an eye on it. The top should be golden brown and bubbling.
We’ve learned that letting it rest for 10 minutes after baking is crucial. This helps the béchamel sauce set, making it easier to slice.
If we’re in a rush, we sometimes cover the dish with foil for the first 30 minutes. This stops the top from browning too quickly.
Serving Suggestions and Accompaniments
We love serving our pastitsio with a crisp Greek salad on the side. The cool, tangy flavours balance out the rich, hearty pasta bake perfectly.
For drinks, we often go for a chilled white wine or a light beer. They both pair brilliantly with the dish.
If we’ve got leftovers, we pop them in the fridge. They’re great cold the next day, or we reheat them gently in the oven. We avoid the microwave as it can make the pasta a bit chewy.
For a twist, we sometimes grill some veggies to serve alongside. It adds a nice smoky flavour that complements the pastitsio beautifully.
Variations and Dietary Modifications
Greek pastitsio can be adapted to suit different diets and tastes. We’ve found some great ways to modify this classic dish without losing its essence.
Vegetarian and Gluten-Free Options
For our veggie friends, we like to swap the ground beef with lentils or plant-based mince. It’s surprisingly tasty! We’ve also tried using roasted aubergines and mushrooms for a hearty texture.
Going gluten-free? No worries! We use gluten-free pasta and replace the flour in the béchamel with cornstarch or rice flour. It’s a bit tricky at first, but with practice, we’ve nailed it.
For a vegan version, we substitute the egg yolks and milk with plant-based alternatives. Cashew cream works wonders in the béchamel sauce.
Adjusting Spices and Flavours
We love playing with the spices in our pastitsio. Sometimes we add a pinch of dried oregano for an extra Greek touch.
For a bolder flavour, we increase the cinnamon and add a dash of cloves. It gives the dish a warm, comforting taste.
We’ve even tried a version with a hint of lemon zest in the meat sauce. It adds a lovely freshness to this Greek pasta bake.
Don’t be afraid to experiment! We once added some crumbled feta on top before baking. It was delicious!
Storage and Reheating Tips
We love making a big batch of pastitsio for our family gatherings. It’s brilliant because we can easily save the leftovers for later.
To store pastitsio, we pop it in an airtight container and keep it in the fridge. It stays fresh for 4 to 5 days this way.
If we want to keep it longer, we freeze it. Here’s how we do it:
- Cut into portions
- Wrap each piece in cling film
- Place in freezer bags
- Label with the date
- Freeze for up to 3 months
When we’re ready to enjoy our frozen pastitsio, we thaw it overnight in the fridge. To reheat, we cover it with foil and pop it in the oven at 180°C for about 20-30 minutes.
For smaller portions, we use the microwave. A minute or two usually does the trick, but we always check and stir halfway through.
We find that adding a splash of water before reheating helps keep the pasta moist. It’s a little trick we’ve picked up over the years!
Pairing with Wines and Beverages
We love finding the perfect drink to complement our pastitsio. It makes the meal even more special. Let’s explore some tasty options.
Wine Pairing
For pastitsio, we prefer Greek red wines. Our top pick is Xinomavro. Its tart fruit flavours and earthy notes go brilliantly with the rich béchamel and spiced meat.
If we’re in the mood for white, we go for Assyrtiko. It’s crisp and fresh, cutting through the creamy sauce nicely.
We’ve also had great success with Malbec. Its bold flavour stands up well to the hearty dish.
For a local touch, we sometimes choose Limniona. It’s a lesser-known Greek red that pairs wonderfully with pastitsio.
Non-Alcoholic Alternatives
When we’re not in the mood for wine, we still have plenty of options. Greek mountain tea is our go-to. Its herbal notes complement the dish beautifully.
We also love a sparkling lemonade. The fizz and tartness cut through the richness of the pastitsio.
For something different, we’ll have a pomegranate juice. Its sweetness and acidity balance the savoury flavours of the dish.
Lastly, we can’t go wrong with a classic Greek frappe. Its cold, creamy texture is a nice contrast to the warm pastitsio.
Frequently Asked Questions
We love making pastitsio and want to share our tips. Here are some common questions we get about this tasty Greek dish.
How can I make a bechamel sauce for pastitsio?
To make bechamel, we melt butter in a pan and whisk in flour to form a paste. Then we slowly add milk while whisking until smooth. We season with salt, pepper and nutmeg.
For extra richness, we stir in grated Parmesan cheese at the end. The sauce should be thick enough to coat the back of a spoon.
What is the best way to prepare pastitsio if I’m short on time?
When we’re in a hurry, we use pre-cooked pasta and jarred tomato sauce as shortcuts. We layer the pasta with browned mince and top it with a quick bechamel made from butter, flour and milk.
Popping it in the oven for 30 minutes gives us a tasty meal without too much fuss.
Which type of pasta is traditionally used in pastitsio?
The classic pasta for pastitsio is bucatini – long, hollow tubes. We love how the sauce gets trapped inside each piece.
If we can’t find bucatini, we use penne or ziti instead. These shorter tubes work well too.
Can you provide a list of the essential ingredients for a classic pastitsio?
Our must-have ingredients are:
- Pasta (bucatini or penne)
- Minced beef
- Tomato sauce
- Onions and garlic
- Cinnamon and nutmeg
- Milk, butter and flour for bechamel
- Eggs
- Grated cheese (usually Parmesan or Kefalograviera)
Could you name some traditional Greek pasta dishes similar to pastitsio?
We enjoy other Greek pasta bakes like moussaka and papoutsakia. Youvetsi is another favourite – it’s made with orzo pasta and meat in a tomato sauce.
Giouvetsi is similar but uses beef instead of lamb. These hearty dishes remind us of pastitsio.
Is there a vegetarian version of pastitsio that I can make?
We often make veggie pastitsio by swapping the meat for lentils or mushrooms. Sometimes we use a mix of courgettes, aubergines and peppers.
We keep the layered pasta and creamy bechamel topping. It’s just as comforting as the meaty version!
