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Greek pastitsio recipe definitely isn’t a recipe inspired by a specific season. It is a recipe you can make during the whole year and here you can learn how to make Greek Pastitsio.

The truth is that even though pastitsio is not seasonal, I am used to cook it mainly during winter months. This is probably due to the fact that during summer, staying over the kitchen for so long isn’t so pleasant due to the heat.

Also, during summer months eggplant is in abundance, so I prefer cooking Greek mousaka (a recipe with almost similar procedure) instead of this beauty.


Pastitsio is made with ziti pasta, ground meat and béchamel sauce. It isn’t hard to make, it needs method and a cook who is dying for cooking it. So let’s get started!

Prepare all the ingredients before starting. Chop finely onions and garlic, meaure the needed ingredients, divide egg yolks from whites.

If you have enough time you can make Greek pastitsio by using only one pot. Crazy eh? Just follow the following steps:

First boil pasta – clean the pot

Sauté the meat – clean the pot

Make béchamel sauce – clean the pot

Greek pastitsio

Greek Pastitsio

Greek pastitsio

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Course: Main Cuisine: Greek

Keyword: pastitsio, Greek lasagna


For ground meat

  • 500 gr ground beef
  • 4 tbsp virgin olive oil
  • 2 onions, finely chopped
  • 1 clove of garlic, minced
  • 400 gr tomato sauce or chopped tomatoes
  • salt
  • fresh ground pepper
  • ½ bunch of parsley, finely chopped

For béchamel sauce

  • 100 gr butter
  • 100 gr all-purpose flour
  • 1 liter milk
  • salt
  • fresh ground pepper
  • 3 egg yolks
  • 100 gr feta cheese, crumbled

For pasta

  • 300 gr long ziti pasta
  • 3 egg whites
  • 200 gr feta cheese, crumbled
  • 30 ml virgin olive oil


For the pasta

  • Add the pasta to a pot full of boiled water and boil 2 minutes less than the instructions on the box.
  • Brush a baking pan (35×25 cm) with olive oil. When the pasta is ready, drain and spread in the baking pan. Add the 3 egg whithes, lightly beaten, crumbled feta cheese, salt and pepper. Mix and set aside.

For ground meat

  • Place a pan over high heat. Add olive oil, the finely chopped onions and sauté for 3-4 minutes, until the onions caramelize nicely. Add the garlic and continue to sauté.
  • Add the ground meat. Break it up with a wooden spoon and brown for 4-5 minutes.
  • Add the tomato sauce, salt and fresh ground pepper.
  • Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
  • When ready, remove from heat, add parsley and set aside until needed.

For the béchamel sauce

  • Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes.
  • Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
  • The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy.
  • When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously.
  • When ready, remove from heat and add salt and pepper. Whisk in order to reduce temperature.
  • At the end add the 3 egg yolks and whisk to incorporate.

For making Greek pastitsio

  • Preheat oven to 180* C Fan.
  • On the baking containing pasta add the ground meat and spread evenly.
  • Pour the béchamel sauce over the ground meat and sprinkle with crumbled feta cheese.
  • Bake for 40 minutes or until the béchamel turns golden brown.


I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.


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