A traditional Greek Pastitsio recipe with a twist. In this recipe, no meat has been added just a variety of Greek cheeses that make this Greek Pastitsio dish so much more interesting.

Ingredients:

For Bechamel

2 tbsp Kefalograviera cheese , grated
1 liter milk
100 g unsalted butter
3 egg yolks
100 g all purpose flour
1 tsp ground nutmeg
Salt & pepper, to taste

Cheese Filling

200gr Greek feta cheese , crumbled
200gr Greek Kasseri, grated
150gr Kefalograviera , grated
1 cup bechamel

1 package Macaroni for Pastitsio, or Penne pasta

50 gr unsalted butter, cut into small cubes

Directions:

Pasta
Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.

Brush a baking pan with olive oil.
When the pasta is ready, drain and spread the 1/2 into the pan.

Béchamel sauce ( see notes )
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.

Scrape down the sides of the pot to release any flour, so it doesn’t burn.

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 to avoid this.

When ready, remove from heat and add salt, pepper, nutmeg and 1 tbsp of grated Kefalograviera.

To complete, add the 3 egg yolks and whisk to incorporate.
Set aside until needed. ( Keep 1 cup of bechamel, it will be added to cheese mixture)

To assemble

Preheat oven to 180* C (350* F) Fan.

In a bowl mix the cheeses and 1 cup of bechamel.
Spread the cheese mixture over the pasta in the baking pan and add the remaining pasta on top.

Pour the béchamel sauce over the pasta, sprinkle the remaining 1 tbsp of grated Kefalograviera over the top and add the small cubes of butter. Bake until golden brown.

NOTES : You can also use the Bechamel Mix from Jotis and make the best Pastitsio!!!