Let’s talk about Pastitsio – the Greek answer to comfort food!
Layers of tender pasta, rich cinnamon-spiced beef sauce, and a creamy béchamel blanket on top, baked until golden and bubbly… What’s not to love?

Pastitsio is one of those dishes that brings the whole family around the table. It’s often served on Sundays, holidays, or name days – the kind of meal that makes you close your eyes after the first bite and say “Ahhh… mama’s cooking.”

It’s hearty, nostalgic, and so uniquely Greek – a beautiful blend of Mediterranean flavors and a touch of Italian influence. Every household adds its own twist – some use kefalotyri cheese, others a splash of red wine in the meat sauce.

What’s your secret ingredient or family memory around pastitsio?
Share it in the comments – let’s celebrate this beloved classic!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For ground meat:
750 g ground beef
2 onions, finely chopped
1 clove of garlic, minced
1 tsp salt + 1/2 tsp black pepper
4-5 chopped tomatoes
1 tsp sugar
100 ml red wine
1 teaspoon ground cinnamon
2 tablespoons olive oil, for the onion
2 tablespoons olive oil, for the ground meat
½ bunch of parsley, finely chopped

For béchamel sauce:
100 g gruyere cheese, grated
1 liter milk
100 g butter
3 eggs
100 g all-purpose flour
½ tablespoon ground nutmeg
salt
pepper

OR

You can use the Bechamel Mix

*1 pack Greek makaroni, or penne pasta

Directions:

For the ground meat
Place a pan over high heat.
Add 2 tablespoons of olive oil, the finely chopped onions and 1 tsp of granulated sugar.

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. At this point you may need to add another 2 tablespoons of olive oil.

Add the wine and let the alcohol evaporate.

Add the chopped tomatoes, cinnamon, sugar, parsley, salt and 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, 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.

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 all of the grated gruyere, apart from 1 tablespoon which will be added at the end of the recipe.

To complete, add the 3 egg and whisk to incorporate.
Set aside until needed.

For the 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 into the pan.

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

Bring back the baking pan containing the pasta mixture.

To the ground meat, add a ladleful of the béchamel sauce. Mix until completely incorporated.

The béchamel sauce will make the ground meat mixture hold together better when serving.

Spread the ground meat mixture over the pasta in the baking pan.

Pour the remaining béchamel sauce over the ground meat.

Last, sprinkle the reserved grated gruyere, optional, over the top. You can also add some small cubes of butter.

Bake for 40 minutes or until the béchamel turns golden brown