Monday, January 30, 2012

Pastitsio a Greek Lasagna

I am sorry for my lack of posting for the last few months. Ever since I got pregnant my love of food turned into more of a disdain. I didn't want to eat anything or make anything. Luckily my husband came to the rescue and got my family through the time with some of his favorite meals and a lot of take-0ut!

I am now back and cooking again, but more importantly my love of food is Back and more than that I think it has doubled!

Last summer my family took a trip back east to visit family, while there my dad's best friends mom Mrs. Karidis, who is the best Greek cook I know, made us some tasty stuff. Which left me with a craving for the Greek! Something new I tried was Pastitsio- a Greek Lasagna. It was so creamy and rich and comforting it even was good cold. So when I was watching a Triple D episode that was featuring that particular dish I decided that was my sign to give it a try. I looked online and found a few recipes that I combined a little to fit my tastes and had at it.

I invited my dad over for the taste test since he grew up eating the stuff, and he LOVED it said it tasted just like Mrs. Karidis's! The family and I loved it as well, It made so much that I think I had it for leftovers like 5 times.

* one of the hardest parts of this recipe was finding a pan that fit it because it stacks really high. I used one of the throw away lasagna pans.



1/2 pound butter, plus 4 ounces melted
  • 2 pounds ground meat
  • 1 onion, chopped fine
  • Salt and pepper
  • 1 (12-ounces) can tomatoes
  • 1 (12 ounce) can tomato sauce
  • 1 bay leaf
  • 2 teaspoons cinnamon
  • 1 pound ziti rigate or penne
  • 3 cups grated parmesan cheese
  • 3/4 cup flour
  • 3 1/2 cups whole milk
  • 5 eggs


In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.

Cook macaroni in boiling water, strain and put back in pot to keep warm.

Place a 1/4 of the grated cheese in n a 11 by 14-inch pan with very high sides ( I used a lasagna pan) , and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.

Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.

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