Best 5 Greek Pastitsio For Two Recipes

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)

Steps:

• To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
• Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
• Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
• For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
• Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.

NIKKI'S PERFECT PASTITSIO

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

PASTITSIO FOR TWO

Steps:

• Grease a 8" x 8" baking dish (or any smaller casserole dish).
• Add the pasta to a large pan of boiling water; boil, uncovered, until just tender; drain.
• Combine the hot pasta, eggs and cheese in a large bowl; mix well.
• Press into casserole dish.
• To make the meat sauce, heat the oil in a large pan, add the onions and ground turkey and cook, stirring, until the meat is well browned.
• Stir in the tomato puree, beef stock, wine, and spices; simmer uncovered until thick; cool.
• Stir in the egg.
• Layer on top of pasta layer in casserole dish.
• Stop here to freeze or continue to bake and eat immediately.
• To make the topping, melt the butter in a large saucepan and add the flour.
• Stir over low heat until bubbling.
• Remove from the heat and gradually stir in the milk.
• Stir over low heat until the sauce boils and thickens.
• Stir in the cheese and cool slightly.
• Stir in the egg yolks.
• Pour sauce over the meat layer and smooth the surface.
• Sprinkle with the breadcrumbs.
• Bake, uncovered, in a 350 degree F oven for 40 minutes or until lightly browned.
• Let stand for 10 minutes before serving.
• You can also freeze it at this point and just reheat the entire dish in the oven.

PASTITSIO

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• 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.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

GREEK PASTITSIO FOR TWO

Steps:

• 1. Cook pasta; drain and return to pan. Stir in 4-1/2 tsp melted butter, 8 tsp parmesan cheese, 1/2 beaten egg. Reserve other half of beaten egg for later. Set aside.
• 2. Cook ground beef and chopped onion in skillet until meat loses its pinkness and the onion softens. Drain excess fat from pan.
• 3. Stir in tomato sauce, salt, mint flakes if using, cinnamon, nutmeg, and pepper. Set aside. (The recipe calls for 1/2 can of tomato sauce but I always use a whole can.)
• 4. Melt 2 T butter in a saucepan. Then mix in flour and 1/4 tsp salt. Slowly stir in milk, stirring well after each addition so no lumps form. Cook and stir on medium high until cream sauce starts to thicken. Stir for one more minute; then remove from heat.
• 5. Pour other half of beaten egg into cream sauce, stirring briskly. Blend in remaining parmesan cheese.
• 6. Layer half the pasta in a 2 quart baking dish. Spoon meat mixture over the top, then the remaining pasta. Pour cream sauce over the top to completely cover the pasta.
• 7. Bake, uncovered, at 350 degrees for about 40 minutes, or until hot and lightly browned. Let stand 10 minutes before serving.