Greek style lasagna pastitsio DP (1)

Greek Pastitsio Traditional Recipe

    An Italian-inspired Greek mama’s food, based on pasta, minced meat and creamy bechamel.

    An all-time favorite for the kids, pastitsio might seem complicated, but if you follow our step by step instructions you’ll see how easy it actually is!

    Greek style lasagna pastitsio DP (1)

    Total Time 30 minutes
    Course Main Course
    Cuisine Greek
    Servings 8
    Calories 450 kcal


    • sauce pan
    • Oven pan


    For the ground meat sauce

    • 800 gr minced beef (or 1.7 lb)
    • 2 medium onions chopped
    • 2 cloves of garlic finely minced
    • 1 quill of cinnamon
    • 1 Bay leaf
    • 400 gr chopped tomatoes canned or fresh (or 0.8 lb)
    • Salt and freshly ground black pepper
    • 1 cup of extra virgin olive oil

    For the bechamel sauce

    • 100 gr butter (or 0.22 lb)
    • 100 gr flour (or 0.22 lb)
    • 1 lt of milk
    • 1/4 tsp freshly grated nutmeg
    • Salt and freshly ground black pepper

    For the pastitsio

    • 500 gr Bucatini or any other tubular pasta i.e. penne (or 1.1 lb)
    • 100 gr kasseri or graviera or parmesan cheese (or 0.22 lb)
    • ground meat sauce recipe follows
    • Bechamel Sauce recipe follows


    For the ground meat sauce

    • Heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes.
    • Add the minced beef and saute over medium heat for 8 to 10 minutes, until it’s no longer pink. Add the garlic,
    • Add the garlic, cinnamon quill, bay leaf and continue cooking over medium heat for 5-8 more minutes.
    • Add the chopped tomatoes, 2 tsp salt and 1 tsp pepper and simmer, stirring occasionally, for 30 to 35 minutes.
    • Set aside and remove the quill of cinnamon & bay leaf.

    For the bechamel sauce:

    • Heat the milk in a small saucepan over medium-low heat until simmering.
    • Melt the butter in a medium saucepan. Add the flour and whisk the mixture constantly for about 2 minutes.
    • Pour the warm milk in the mixture in small portions, whisking constantly, until thick and smooth.
    • Add the nutmeg, salt, and pepper after removing the bechamel from the fire.

    For the pastitsio:

    • Preheat the oven to 180C. Meanwhile cook the pasta in a large pot of boiling water until al dente.
    • Don’t over-cook because the pasta will later be baked. Drain and set aside.
    • In a large baking dish add the pasta in the bottom, adding over it a layer of the minced meat sauce.
    • Finally, spread the bechamel evenly to cover everything and sprinkle with the cheese.
    • Bake for about 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

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