Greek Pastitsio is a classic baked pasta dish that brings all the warmth and richness of Mediterranean cuisine to your table. Often called “Greek lasagna,” this layered meal features firm pasta, spiced meat sauce, and a creamy, cheesy béchamel topping baked to golden perfection. It’s ideal for family gatherings, special occasions, or Sunday dinners when you want something truly comforting and satisfying.
Why You’ll Love This Recipe
Pastitsio is comfort food at its finest. The layers of aromatic beef sauce, perfectly cooked pasta, and velvety béchamel create a balanced and indulgent flavor profile. The cinnamon and clove-infused meat sauce sets this dish apart from traditional lasagna, adding warmth and depth. It also reheats beautifully, making it a fantastic choice for meal prep or leftovers. This is one of those traditional recipes that brings everyone around the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
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450g (15 oz) bucatini, penne, or ziti pasta
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110g (4 oz) feta cheese, crumbled
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2 egg whites
For the meat sauce:
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900g (30 oz) lean ground beef
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2 medium red onions, finely chopped
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2 garlic cloves, chopped
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400g (14 oz) canned chopped tomatoes
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1 tbsp tomato paste
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1 tsp sugar
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1 bay leaf
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1 cinnamon stick
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1 whole clove
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1/4 cup olive oil
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2 tsp sea salt
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Freshly ground black pepper, to taste
For the béchamel sauce:
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120g (4.3 oz) plain flour
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120g (4.3 oz) butter
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1000ml (34 oz) milk, warmed
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2 egg yolks
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50g (1.7 oz) Kefalotyri or Parmigiano-Reggiano, grated
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Pinch of nutmeg
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Salt to taste
To finish:
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50g (1.7 oz) Kefalotyri or Parmigiano-Reggiano, grated for topping
Directions
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Prepare the meat sauce:
Heat olive oil in a large pan over medium-high heat. Sauté the onions for 2–3 minutes until soft. Add garlic and tomato paste, then the ground beef. Cook until browned, about 4–5 minutes.
Stir in chopped tomatoes, sugar, cinnamon stick, clove, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer with the lid on for 30 minutes, or until thick and fragrant. Discard the bay leaf, clove, and cinnamon stick. -
Make the béchamel sauce:
In a separate saucepan, melt butter over low-medium heat. Whisk in flour to form a smooth paste. Gradually add warm milk in batches, whisking constantly to prevent lumps. Simmer until thickened, then remove from heat.
Whisk in egg yolks, grated cheese, nutmeg, and salt. Set aside. -
Prepare the pasta base:
Cook the pasta 2–3 minutes less than package instructions. Drain, then gently stir in egg whites and crumbled feta. -
Assemble the pastitsio:
Preheat oven to 180°C (350°F) Fan. Grease a 25x35cm (10×14 inch) baking dish with butter.
Spread the pasta evenly in the bottom of the dish. Add the meat sauce in a smooth layer on top. Pour the béchamel over the meat sauce and smooth the top with a spatula.
Sprinkle with grated cheese. -
Bake and serve:
Bake for 40 minutes, or until golden and bubbling. Let rest for at least 15 minutes before slicing and serving.
Servings and timing
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Variations
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Make it vegetarian: Use lentils or finely chopped mushrooms instead of ground beef.
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Add more spices: A pinch of allspice or nutmeg in the meat sauce adds more depth.
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Use different cheeses: Substitute feta with ricotta or béchamel cheese layer with Gruyère for a richer flavor.
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Gluten-free option: Use gluten-free pasta and flour to make it accessible to dietary needs.
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Individual servings: Bake in ramekins for elegant single-serve portions.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezing: Pastitsio freezes well. Let it cool completely, then wrap tightly and freeze for up to 2 months.
Reheating: Reheat in a 350°F oven until hot and bubbly, or microwave individual portions.
FAQs
What is the difference between pastitsio and lasagna?
Pastitsio uses tube pasta and features a spiced meat sauce (often with cinnamon and clove), while lasagna typically uses flat noodles and Italian herbs. Pastitsio also has a thick béchamel layer instead of ricotta or tomato layers.
Can I use ground lamb instead of beef?
Yes, ground lamb adds a rich, traditional Mediterranean flavor and works beautifully in this recipe.
What’s a good substitute for Kefalotyri cheese?
Parmesan or Pecorino Romano are great alternatives if you can’t find Kefalotyri.
Can I prepare this dish ahead of time?
Yes. Assemble the entire dish, cover, and refrigerate for up to 24 hours before baking.
Why add egg whites to the pasta?
The egg whites help bind the pasta layer so it holds together after baking and slicing.
How do I keep the béchamel from curdling?
Temper the egg yolks by whisking them into a small amount of hot sauce before adding them to the full béchamel mixture.
What type of pasta is best?
Bucatini, penne, or ziti are ideal because they hold their shape and catch the sauce well.
Can I make the meat sauce ahead of time?
Absolutely. The meat sauce can be made a day or two ahead and stored in the fridge until ready to assemble.
Should I cover the dish while baking?
No, bake uncovered to allow the top to develop a golden, slightly crispy crust.
Is this dish freezer-friendly?
Yes, both whole and individual portions freeze and reheat well. Cool completely before freezing.
Conclusion
Greek Pastitsio is a soul-satisfying dish full of bold flavor and comforting textures. Whether you’re bringing it to a potluck, serving it for a family celebration, or simply treating yourself to a hearty homemade meal, it delivers every time. With its fragrant meat sauce, creamy béchamel, and cheesy topping, it’s a true taste of the Mediterranean that’s worth every step.
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Greek Pastitsio
This authentic Greek Pastitsio is the ultimate Mediterranean comfort food, featuring layers of pasta, rich spiced meat sauce, and creamy béchamel. A traditional dish perfect for Sunday dinners and family celebrations.
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
Ingredients
- For the base:
- 450g (15oz) bucatini pasta, penne, or ziti
- 110g (4oz) feta cheese, crumbled
- 2 egg whites
- For the meat sauce:
- 900g (30oz) lean ground beef
- 2 medium red onions, finely chopped
- 2 garlic cloves, chopped
- 400g (14oz) canned chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar
- 1 bay leaf
- 1 cinnamon stick
- 1 whole clove
- 1/4 cup olive oil
- 2 tsp sea salt
- Freshly ground black pepper, to taste
- For the béchamel sauce:
- 120g (4.3oz) plain flour
- 120g (4.3oz) butter
- 1000ml (34oz) milk, warmed
- 2 egg yolks
- 50g (1.7oz) Kefalotyri or Parmigiano-Reggiano, grated
- Pinch of nutmeg
- Salt to taste
- To finish:
- 50g (1.7oz) Kefalotyri or Parmigiano-Reggiano, grated (for topping)
Instructions
- Heat olive oil in a large pan over medium-high heat. Add chopped onions and sauté for 2–3 minutes until softened. Add garlic and tomato paste, then ground beef. Break up beef and cook for 4–5 minutes until browned.
- Add chopped tomatoes, sugar, cinnamon stick, whole clove, bay leaf, salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until thick and fragrant. Discard bay leaf, cinnamon, and clove.
- In a separate saucepan, melt butter over low-medium heat. Add flour and whisk to form a paste. Gradually add warmed milk while whisking constantly to avoid lumps. Simmer and whisk until thickened.
- Remove from heat. Whisk in egg yolks, grated cheese, nutmeg, and salt. Set aside.
- Cook pasta 2–3 minutes less than package instructions. Drain and mix with egg whites and crumbled feta.
- Preheat oven to 180°C (350°F) Fan. Butter a 25x35cm (10×14 inch) baking dish. Layer pasta evenly in dish.
- Spread the meat sauce evenly over the pasta.
- Pour the béchamel sauce on top and smooth with a spatula. Sprinkle with additional grated cheese.
- Bake for 40 minutes, until golden and bubbling.
- Allow to cool for at least 15 minutes before slicing and serving.
Notes
- For best results, let the pastitsio rest before cutting to help it hold its shape.
- You can make the meat sauce a day ahead to save time on busy days.
- Substitute Kefalotyri with Parmigiano-Reggiano if unavailable.
- Freeze leftovers in portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 724
- Sugar: 6g
- Sodium: 680mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 165mg