Greek Pastitsio Recipe
Greek Pastitsio Recipe
Full recipe here:
#greek #food #pastitsio
Vegan Pastitsio - Greek Lasagna Recipe
How to make Pastitsio! For those who don't know what Pastitsio is, it is a Greek lasagna. This one is my mother's recipe, and I turned it into a vegan dish. It is really delicious and full of of flavor. Definitely make this one!
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This recipe is divided into 3 parts; the pasta, meat sauce, and bechamel sauce!
Pasta:
if you are making dinner for two then you will only need:
250g pastitsio pasta
1/3 cup olive oil
1 tsp cinnamon
1 tsp salt
vegan meat sauce:
1/2 large onion
3 cloves minced garlic
1 tbsp cinnamon
1 tbsp chopped thyme
11/2 packs of beyond meat minced meat
11/2 cups tomato sauce
1/2 cup broth
2 heaping tbsp butter
Bechamel sauce:
1 cup butter
1 cup flour
31/2 cups milk
1 tsp cinnamon
1 tsp salt
How to make this incredible pastitsio dish!
For the pasta:
The first thing we are going to do is make the pasta! If you are making this dish for two people then you will only need 250 gr of pasta, however; if you are making it for more than two people I suggest you make all 500 gr of pasta. Simply place pasta into a large pot of boiling water with some salt and cook for 10-12 minutes. The ratio of water to pasta should be 1 ltr to 100g of pasta. Once cooked discard the water, place the pasta into a glass bowl and add in the cinnamon, salt and olive oil, and mix! set aside
For the meat sauce:
add a bit of olive oil to a nonstick frying pan. add in the chopped onion and let that cook for 5 minutes. Add in the vegan mea, the tomato sauce, garlic, cinnamon, salt, broth and butter. Let cook uncovered on medium heat for 10 minutes until the water evaporates. turn off heat and set aside. Now lets make the bechamel sauce!
For the bechamel:
Place the butter into a saucepan and let it melt. Once melted add the flour and mix continuously with a whisk for a couple minutes until well combined, then slowly add the milk 1 cup at a time but don't stop whisking! Add cinnamon and salt and turn off the heat. Now it's time to assemble our pastitsio.
get your deep dish baking tray out and add a spoon full of tomato sauce and olive oil to the bottom of the baking dish. Start with adding one layer of the noodles. Then the meat sauce, then the noodles again and then top off the noodles with the bechamel sauce. You can sprinkle the sauce with some vegan cheese and bake for 30 minutes at 360F.
Remove and let cool for 20 minutes!! Now you're ready to dig in!
Enjoy!
Pastitsio Recipe | How to Make Greek Pastitsio
Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel sauce. This dish is also known as Greek lasagna and also remind moussaka (another amazing Greek dish). If you like to eat comfort food, this traditional Greek pastitsio is definitely worth a try.
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Ingredients:
For the pasta layer:
300g (10.5oz) Pasta
2 Eggs
140g (5oz) Feta cheese
1-2 tablespoons Olive oil
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
For the meat mixture:
1½ pound (700g) Ground beef
1 Onion, chopped
3 Garlic cloves, crushed
2 tablespoons Tomato paste
400g (14oz) Tomato sauce
1/4 teaspoon Cinnamon
Salt to taste
Black pepper to taste
2 Bay leaves
1 teaspoon Thyme
1/2 cup (120ml) Red wine
2-3 tablespoons Olive oil
For the béchamel sauce:
1L Milk
120g Butter
120g Flour
1/4 teaspoon Salt
¼ teaspoon Pepper
1/4 teaspoon Nutmeg
85g (3oz) Parmesan cheese
2 egg yolks
Directions:
1. Make the pasta layer: Cook the pasta to al dente according to package directions, drain. Let cool slightly, then add 2 eggs, chopped parsley, cheese, salt and pepper. Stir to combine. Transfer the pasta to a greased 13X9-inch (33X22cm) baking dish and set aside.
2. Meat mixture: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add chopped onion, sauté for 3-4 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, cook, breaking it up, until no longer pink, about 5-6 minutes. Add tomato paste and cook for 1-2 minutes, stirring occasionally. Add red wine, cook, until alcohol evaporated. Add tomato sauce, bay leaves, cinnamon, salt, pepper and simmer for 15-20 minutes, until thickens. Remove bay leaves and set the meat mixture aside.
3. Béchamel sauce: In a large saucepan over medium heat melt the butter, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
4. Preheat oven to 350F (175C).
5. Assemble: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix until well combined. Spread meat mixture over the pasta layer. Pour béchamel sauce over the meat mixture and spread evenly. Grate some parmesan cheese on top.
6. Bake for 40 minutes, until golden brown. Remove from oven and let cool for at least 30 minutes before serving.
Notes:
• Instead of red wine you can use beef broth.
• I used penne pasta but you can use any other pasta for this recipe.
• Pastitsio can be serve warm or cold, but after baking it is important to let it cool for at least 30 minutes.
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Greek Pastitsio - Easy Baked Pasta Recipe
Experience the rich and comforting tastes of Greece with our authentic Greek Pastitsio. It features tantalizing layers of pasta, savory meat sauce, and luscious bechamel sauce. Baked to golden perfection, this traditional dish is a true taste of Greece.
For printing check the full recipe on my blog:
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#greekpastitsio #pastitsio #easypastitsiorecipe
0:00 - Intro
0:41 - Prepare the meat sauce
2:00 - Prepare the pasta
2:45 - Prepare the Bechamel Sauce
3:45 - Assemble the pastitsio
4:35 - Baking time
4:39 - Cutting and serving
Ingredients
Makes 10 servings
For the Meat Sauce
2 tbsp (30g) olive oil
2 medium onions (6oz – 180g) , chopped
2 cloves of garlic , minced
1/3 cup (70g) tomato paste
1 ⅔ pounds (750g) ground beef
1 can (14oz- 400g) tomato puree
1 tsp (5g) salt
1 tsp (5g) sugar
1/2 tsp (1g) ground black pepper
1/3 tsp (1g) cinnamon
bay leaves
For the Pasta
1 pound (500g) Greek pasta, Bucatini No.2
2 tbsp (30g) olive oil
1/4 cup (25g) Greek Kefalotyri or Parmesan cheese , grated
2 tbsp fresh parsley
For Bechamel Sauce
1/3 cup (80ml) olive oil
2/3 cup (80g) all-purpose flour
4 cups (1 liter) milk
1/2 tsp (1g) nutmeg
3/4 tsp (4g) salt
3 large eggs, beaten
For Topping
1/2 cup (50g) Greek Kefalotyri or Parmesan cheese
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Pastitsio, my Dad's amazing - Greek Lasagna | Christine Cushing
My dad Tony's Pastitsio recipe is the most prized in our family. I share with you his step by step method from how to get the most flavour out of the meat sauce to a creamy bechamel and all his tips and tricks in between. This is also known as Greek lasagna and a Greek gathering cannot be complete without it. FULL RECIPE BELOW.
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RECIPE: PASTITSIO - GREEK LASAGNA
¼ cup olive oil (60 ml), divided
1¾ -pounds lean ground beef (800g)
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried Greek oregano (5 ml)
½ cup dry red wine (125 ml)
28-ounce can plum tomatoes with juice, 800 gm
2 Tbsp. tomato paste (25 ml)
1 cup water (250 ml),optional to adjust thickness of sauce
½ tsp. ground cinnamon (2.5 ml)
Pinch ground cloves
Pinch allspice ground
sea salt and freshly cracked black pepper, to taste
1-pound Pastitsio pasta or bucatini (454 g)
Bèchamel
½ cup butter (105 gm)
1/2 cup + 2 tbsp. flour ( 105 gm )
4 ½ cups homogenized or 2 % milk (1.2 L)
sea salt and freshly cracked black pepper, to taste
Pinch freshly grated nutmeg
½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided
2 whole eggs separated + 2 yolks, lightly beaten
In a large skillet, heat ½ the olive oil on medium high heat. Add the beef and cook for 20-22 minutes or until meat is well browned. Make a well in centre of meat and add the onion and sweat until soft, about 3 to 4 minutes.. Add the garlic and stir to blend.
Deglaze the pan with the red wine and add the herbs, spices and tomatoes and paste. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water , if too thick and check seasoning. Set aside ½ cup sauce for the pasta.
Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl. Drizzle with other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into past along with a handful of the grated cheese.
Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes. Season the béchamel with salt, pepper and nutmeg.
Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly. Gradually add this mixture into béchamel , stirring briskly to prevent curdling them.
Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside.
Preheat oven to 350-375 D F
Pour the béchamel over the pasta and cover evenly. Bake at 375 D F until top is golden brown and set, about 45- 50 minutes. Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving.
Serves 10
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#Pastitsio #GreekLasagna #greekfood
The Greek Pastitsio - Pasta and minced beef in layers, topped with a Béchamel sauce | Fresh Piato
Pastitsio - Pasta and minced beef in layers, topped with a Béchamel sauce
???? Turn ON Subtitles |CC|
Pastitsio is the only comfort food that can rival Mousaka in the hearts of the Greeks! A delicious Sunday dinner that consists of pasta as a base, minced beef as a filling, and topped with a Béchamel sauce. Don’t miss out on this recipe which some call the Greek lasagna! Learn all the secrets for the best Pastitsio you have ever made!
Pastitsio is pronounced in Greek: Pash - tee - chee -oh
✔ Ingredients: (for a big baking tray)
Ingredients for the Pasta:
◾ 500g Bucatini pasta No2 or Barilla No9
◾ 1 Tbsp olive oil
◾ 1 Tbsp unsalted butter
◾ 2 pinch of Salt
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
Ingredients for the minced beef filling:
◾ 1k and 200g minced beef (Flank)
◾ 500g concentrated tomato juice
◾ 70g tomato paste
◾ 2 Big fresh tomatoes grated
◾ 2 onions finely chopped
◾ 1 green bell pepper cut in cubes
◾ 1 red horn pepper cut in cubes* (replace it with one more green bell pepper if you don’t have)
◾ 1 tsp honey (optional)
◾ 1/3 tsp cinnamon
◾ 4 Tbsp olive oil
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
◾ Black pepper (at the start) and Salt to taste (at the end)
Ingredients for the Bechamel:
◾ 200g Butter, unsalted
◾ 200g All-purpose flour (1 cup)
2 Tbsp Cornstarch
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
◾ 4 egg yolks
◾ 1,8L milk
◾ 1/3 tsp Nutmeg, grated
◾ 1/3 tsp Cinnamon
◾ 1 pinch of Salt
Timecodes:
0:00 - Intro
0:16 - The Minced Beef Filling
3:29 - The Pasta base (Bucatini No2)
4:30 - The Béchamel sauce
7:08 - Assembling the Pastitsio
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