Yiayia's Pastitsio
Yiayia's Pastitsio
Ingredients
For the Meat Sauce
- 1/4 cup extra virgin olive oil, generous amount
- 1 kg mince
- 1 onions, chopped
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon bahari (allspice)
- 1/4 teaspoon ground clove
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 125 ml chicken stock
- 700 g Leggo's Passata Italian Herbs
- 1 tablespoon butter, grated
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
For the Pasta
- 400 g pastitsio pasta No 2
- 2 eggs
- 1/2 cup Kefalograviera cheese, grated
For the Béchamel Sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk, warm
- 1 egg
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 cup Kefalograviera cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1/4 cup Kefalograviera cheese, grated, for topping
Instructions
- 1
Preheat your oven to 180°C. Prepare a large baking dish (approximately 30x20 cm) by lightly greasing it.
⏱️ 5 min•🌡️ 180
- 2
Heat a generous amount of extra virgin olive oil in a large pan or pot over medium-high heat. Add the mince and brown it thoroughly, breaking it up with a spoon. Season with 1/2 teaspoon of salt during browning.
⏱️ 10 min
- 3
Once the mince is browned, add the chopped onion and crushed garlic to the pan. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the tomato paste, dried mixed herbs, ground cinnamon, bahari, ground clove, bay leaf, and dried thyme. Cook for 2-3 minutes, allowing the spices to become fragrant.
⏱️ 3 min
- 5
Pour in the chicken stock and the entire bottle of Leggo's Passata Italian Herbs. Grate in the butter. Add the chopped fresh parsley, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and freshly grated nutmeg. Bring to a simmer, then reduce heat to low and let the sauce gently reduce for at least 20 minutes, stirring occasionally. The sauce should thicken.
⏱️ 20 min
- 6
While the meat sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pastitsio pasta and cook according to package directions until al dente. Drain well.
⏱️ 10 min
- 7
In a separate medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
⏱️ 3 min
- 8
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the béchamel sauce thickens to a smooth, creamy consistency. Remove from heat.
⏱️ 7 min
- 9
Whisk the egg into the béchamel sauce. Stir in the freshly grated nutmeg, grated Kefalograviera cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well combined.
⏱️ 3 min
- 10
In the baking dish, spread the cooked and drained pasta evenly. Crack the 2 eggs over the pasta and sprinkle with 1/2 cup of grated Kefalograviera cheese. Mix thoroughly to coat the pasta.
⏱️ 5 min
- 11
Evenly spread the reduced meat sauce over the pasta layer in the baking dish.
⏱️ 2 min
- 12
Carefully spoon the béchamel sauce over the meat layer, ensuring it covers the entire surface evenly.
⏱️ 3 min
- 13
Sprinkle the remaining 1/4 cup of grated Kefalograviera cheese over the béchamel topping.
⏱️ 1 min
- 14
Bake in the preheated oven for 60 minutes, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 180
- 15
Once baked, remove the Pastitsio from the oven and let it rest for at least 10 to 15 minutes before cutting and serving. This allows it to set and hold its shape.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Yiayia's Pastitsio
For the Meat Sauce
- 1/4 cup extra virgin olive oil, generous amount
- 1 kg mince
- 1 onions, chopped
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried mixed herbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon bahari (allspice)
- 1/4 teaspoon ground clove
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 125 ml chicken stock
- 700 g Leggo's Passata Italian Herbs
- 1 tablespoon butter, grated
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg, freshly grated
- 1 teaspoon salt, as needed
- 1/2 teaspoon black pepper, freshly ground, as needed
For the Pasta
- 400 g pastitsio pasta No 2
- 2 eggs
- 1/2 cup Kefalograviera cheese, grated
For the Béchamel Sauce
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk, warm
- 1 egg
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 cup Kefalograviera cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Assembly
- 1/4 cup Kefalograviera cheese, grated, for topping
Instructions
- 1
Preheat your oven to 180°C. Prepare a large baking dish (approximately 30x20 cm) by lightly greasing it.
⏱️ 5 min•🌡️ 180 - 2
Heat a generous amount of extra virgin olive oil in a large pan or pot over medium-high heat. Add the mince and brown it thoroughly, breaking it up with a spoon. Season with 1/2 teaspoon of salt during browning.
⏱️ 10 min - 3
Once the mince is browned, add the chopped onion and crushed garlic to the pan. Sauté until the onions are softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the tomato paste, dried mixed herbs, ground cinnamon, bahari, ground clove, bay leaf, and dried thyme. Cook for 2-3 minutes, allowing the spices to become fragrant.
⏱️ 3 min - 5
Pour in the chicken stock and the entire bottle of Leggo's Passata Italian Herbs. Grate in the butter. Add the chopped fresh parsley, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and freshly grated nutmeg. Bring to a simmer, then reduce heat to low and let the sauce gently reduce for at least 20 minutes, stirring occasionally. The sauce should thicken.
⏱️ 20 min - 6
While the meat sauce is simmering, bring a large pot of salted water to a rolling boil. Add the pastitsio pasta and cook according to package directions until al dente. Drain well.
⏱️ 10 min - 7
In a separate medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to create a roux.
⏱️ 3 min - 8
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the béchamel sauce thickens to a smooth, creamy consistency. Remove from heat.
⏱️ 7 min - 9
Whisk the egg into the béchamel sauce. Stir in the freshly grated nutmeg, grated Kefalograviera cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well combined.
⏱️ 3 min - 10
In the baking dish, spread the cooked and drained pasta evenly. Crack the 2 eggs over the pasta and sprinkle with 1/2 cup of grated Kefalograviera cheese. Mix thoroughly to coat the pasta.
⏱️ 5 min - 11
Evenly spread the reduced meat sauce over the pasta layer in the baking dish.
⏱️ 2 min - 12
Carefully spoon the béchamel sauce over the meat layer, ensuring it covers the entire surface evenly.
⏱️ 3 min - 13
Sprinkle the remaining 1/4 cup of grated Kefalograviera cheese over the béchamel topping.
⏱️ 1 min - 14
Bake in the preheated oven for 60 minutes, or until the top is golden brown and bubbly.
⏱️ 60 min•🌡️ 180 - 15
Once baked, remove the Pastitsio from the oven and let it rest for at least 10 to 15 minutes before cutting and serving. This allows it to set and hold its shape.
⏱️ 15 min