Authentic Greek Style Pastitsio Recipe

Pastitsio, sometimes spelled pastichio, is a Greek baked pasta dish with béchamel sauce and meat. 

Ingredients for Pastitsio

  • 1 cup of olive oil
  • 2 pounds lamp
  • 1 large onion, finely chopped
  • 1 cup dry white wine
  • 1 can of tomato puree
  • 3 Tbsp. chopped parsley
  • 1/2 tsp of all-spice
  • 1 tsp ground cinnamon
  • 1.5 cups of cups parmesan, grated
  • Salt and Freshly Ground Pepper for taste
  • 3 Tbsp. of breadcrumbs
  • One packet of Macaroni (500g), or Two pounds pack of Penne
  • Six egg whites (keep the yolks for the sauce)
  • 1/2 cup of butter

Ingredients for the bechamel sauce:

  • 1 cup of butter
  • 1 cup flour
  • 1 quart milk
  • 6 egg yolks, beaten lightly
  • Pinch of nutmeg


  1. That is probably a large list of ingredients, isn’t it? I swear it will all be worth it though! You will need a big baking pan, or several smaller ones if you plan to make it in lots.
  2. Start your preparation with the filling. Heat some oil in a large pan, then add the meat and cook until golden browned for about seven minutes. 
  3. Add the onions and saute for another six minutes until you can see through them. Add tomato puree, wine, all-spice, cinnamon, a little salt, parsley, and pepper, and continue to simmer over low heat for 14 minutes.
  4. Use this time to boil some water for the pasta, and cook them according to the package—generally, around 8 minutes in boiling water.
  5. Don’t forget to add salt and a little olive oil to prevent the pasta from sticking. When done, rinse under some cold water to cool them and drain in a colander.
  6. Stir in the breadcrumbs to the meat sauce, then transfer from the heat.
  7. In the pasta pot you just used, melt half a cup of butter, and return the pasta to the pot. Stir in the beaten egg whites, and add half the parmesan. Blend the mix lightly.
  8. Prepare your pan for baking by lining the sides with butter or oil. Spread some pasta on the bottom half and pat it down a little until it’s even. Add a slab of meat, and top it off with another layer of pasta, smoothing the top out again.
  9. Preheat the oven to 350F and ready the bechamel sauce. Before starting, your milk should be somewhat warmed. In a saucepan, melt the butter over a low flame. With a plastic whisk, add the flour in slowly while fluttering to ensure a smooth paste is made. 
  10. Heat for a minute or so but don’t allow it burn in the slightest (even a little brown is terrible). Add the heated milk slowly, and continue whisking all the time. Thicken it up by simmering over a low flame, but do not allow it to boil ultimately.
  11. Remove the sauce from the heat and add the beaten egg yolks with a pinch of nutmeg. Stir well. When ready, pour over the pasta in the baking dish and spray the remaining half cup of parmesan. Bake for 40 minutes! 

Serve Hot. 

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