Pastitsio, often called the “Greek lasagna,” is the ultimate comfort food in Greek cuisine. With its distinct layers of tender pastitsio pasta, spiced beef sauce, and a cloud-like béchamel topping, it’s a dish that speaks volumes about Greek culinary tradition. This authentic Greek pastitsio recipe offers a hearty, soul-warming meal that’s perfect for gatherings, Sunday dinners, or just when you’re in the mood for something richly satisfying. Let’s walk through how to make pastitsio Greek style—with all the flavor and comfort you expect from this beloved classic.
Classic Greek Pastitsio with Béchamel and Spiced Meat Sauce
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Large pot To boil the pasta. A stockpot works well.
Large Skillet or Dutch Oven For making the spiced meat sauce.
Medium saucepan For the béchamel.
9x13-inch baking dish A deep dish is preferred to hold all the layers.
Whisk Essential for lump-free béchamel.
Spatula and wooden spoon For stirring the sauces.
Colander For draining the pasta.
Mixing bowls For combining the pasta with eggs and cheese.
For the Pasta Layer
- 1 lb 450g pastitsio pasta (or bucatini; penne works in a pinch)
- 2 tablespoons olive oil
- 1 cup grated kefalotyri cheese or Parmesan as a substitute
- 2 eggs beaten
- Salt
For the Spiced Meat Sauce
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1.5 lb 680g ground beef (you can use lamb or a mix of lamb and beef for deeper flavor)
- 1/2 cup dry red wine
- 1 15 oz can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 teaspoon sugar optional, to balance acidity
For the Béchamel Sauce
- 1/2 cup 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk warm
- Salt and white pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated kefalotyri or Parmesan
- 2 egg yolks
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Cook the pastitsio pasta until just shy of al dente. Drain and transfer to a bowl. Toss with olive oil and allow to cool slightly. Stir in the beaten eggs and half the grated cheese. This creates a slightly firm base once baked.
Step 2: Prepare the Spiced Meat Sauce
In a large skillet or Dutch oven, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add garlic and cook another 30 seconds. Add the ground beef and cook until browned, breaking it up with a spoon.
Pour in the red wine and let it reduce for 2–3 minutes. Stir in crushed tomatoes, tomato paste, cinnamon, cloves, nutmeg, bay leaf, salt, pepper, and sugar (if using). Reduce heat and simmer uncovered for about 30 minutes, or until the sauce thickens into a rich meat sauce. Remove the bay leaf before assembling.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes to remove the raw taste, whisking constantly. Gradually add the warm milk while whisking to prevent lumps. Cook until the sauce thickens and coats the back of a spoon.
Season with salt, white pepper, and nutmeg. Off the heat, whisk in the grated cheese, then quickly stir in the egg yolks. The sauce should be thick, smooth, and glossy.
Step 4: Assemble the Pastitsio
Preheat your oven to 350°F (175°C).
Grease a 9x13-inch baking dish. Spread half of the pasta mixture on the bottom. Top with the entire meat sauce layer, spreading evenly. Add the remaining pasta on top.
Pour the béchamel over the top, smoothing it out with a spatula. Sprinkle with extra kefalotyri or Parmesan.
Step 5: Bake
Bake in the preheated oven for 45–50 minutes, or until the béchamel is golden and bubbling. Let the pastitsio rest for at least 20–30 minutes before slicing. This helps the layers set for clean servings.
Pairings
Pastitsio pairs beautifully with a simple Greek salad—crisp cucumbers, tomatoes, red onion, Kalamata olives, and a drizzle of olive oil and red wine vinegar. A side of tzatziki or roasted vegetables also balances the richness of the dish.
For wine, go for a medium-bodied red like Agiorgitiko or a Merlot. If you prefer white, try an oaky Chardonnay or Assyrtiko for a Greek touch. Finish with a light dessert like Greek yogurt with honey and walnuts or galaktoboureko for a truly authentic Greek meal.
FAQs
1. Can I make a vegetarian pastitsio?
Absolutely! There are several ways to make a satisfying pastitsio vegetarian version. Substitute the meat with finely chopped mushrooms, lentils, or a plant-based meat alternative. The rest of the components stay the same, and you still get that signature layered texture and flavor.
2. What type of pasta should I use?
The traditional choice is pastitsio pasta (a tubular noodle similar to bucatini). If unavailable, bucatini or thick penne is a good substitute. The important thing is to use a pasta that can hold up to the layering and baking process.
3. Is this a healthier Greek pastitsio?
This version is rich and indulgent, but you can create a healthier Greek pastitsio by using lean ground meat (or turkey), low-fat milk in the béchamel, and whole wheat pasta. Skipping some of the cheese or using reduced-fat options also helps lighten the dish.
4. Can I make this dish ahead of time?
Yes! You can assemble the dish a day in advance and refrigerate it, tightly covered. When ready to bake, allow it to come to room temperature for about 30 minutes before baking as usual. It also freezes beautifully, making it a great option for meal prepping.
5. What meat works best in pastitsio?
Traditional recipes call for ground beef, but spiced beef and lamb are also popular in Greek recipes. You can even use a blend of the two for a deeper, richer flavor. For a pastitsio recipe that leans more into the island traditions, lamb adds a wonderful complexity.
