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Pastitsio (Greek Casserole)

A perfect main course for any occasion — go ahead and treat yourself! Pastitsio is a classic of traditional Greek cooking: an everyday pasta-and-ground-meat bake turned into something special by the pairing of two distinct sauces. A great dinner for the whole family!

zliuka17Author avatar
Recipe author
Pastizo Greek casserole
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 6 g
Fats 33 % 7 g
Carbohydrates 38 % 8 g
118 kcal
GI: 14 / 71 / 14
  • You can make this casserole with any kind of pasta, but it looks best with penne — thick tubes about 1¼ inches (3 cm) long. Bring the water to a boil, add salt, drop in the pasta, and cook until just shy of done. Drain in a colander, rinse with cold water, and set aside. Now make the meat sauce: heat a skillet with vegetable oil and add the ground meat. You can use any ground meat, but beef pairs best with this dish — buy it ready-ground or grind a piece of beef yourself. Fry the meat, breaking it up with a spatula into the smallest pieces you can, stirring, for 7–10 minutes. While it cooks, peel, wash, and finely chop the onion. When the meat looks almost done, add the onion, season with salt and pepper, and stir in your dry spices. Pour in the wine and tomato paste, cover, and simmer for about 20 minutes over low heat. Once the meat sauce is ready, start assembling the casserole. Grate the cheese on the coarse side of a grater. Grease a baking dish generously with half of the butter and dust it with breadcrumbs — this "French shirt" keeps the casserole from sticking and gives it a tender crust. Spread half the pasta over the bottom, sprinkle with half the cheese, and pour over the meat sauce. Top with the rest of the cheese and the remaining pasta. Turn the oven on to 350°F (180°C) to preheat, and make the milk sauce (béchamel). Heat the milk until hot, about 140°F (60°C). Beat the eggs with a fork. Melt the butter in a saucepan until liquid, whisk in the flour, and stir with a spatula until golden. Pour in the milk in a thin stream, stirring constantly. As soon as the base comes to a boil, take it off the heat and pour in the beaten eggs in a thin stream, stirring the whole time. Season with spices and pour the sauce evenly over the casserole. Bake for 40 minutes, until golden brown. Serve hot or just slightly cooled. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, dairy - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta made from flour of the 1st grade - 333  kcal/100g
  • Pasta made of flour in /with - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Breadcrumbs - 347  kcal/100g
  • Allspice - 263  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Ground cinnamon - 247  kcal/100g
  • Ground beef - 254  kcal/100g

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