Pastitsio

Method

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1. Fry the onions in the olive oil for 10 minutes, then add the garlic for 1 minute.

   Mark done Start 10 min timer

2. Raise the heat and brown the mince hard for 10 minutes, breaking it up.

   Mark done Start 10 min timer

3. Add the wine and let it bubble away, then the tomatoes, purée, cinnamon, cloves, oregano, bay and salt.

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4. Simmer uncovered for 45 minutes until thick and nearly dry. Fish out the whole spices and bay.

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5. Cook the pasta 2 minutes short of al dente, drain, and toss with the egg whites and half the cheese while hot.

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6. Heat the oven to 180°C / 350°F. Spread half the pasta in a deep 30 x 22 cm dish, arranging the tubes in one direction. Scatter with the remaining cheese, then the meat sauce, then the rest of the pasta.

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7. For the béchamel, melt the butter, whisk in the flour, cook 2 minutes, then add the warm milk gradually. Simmer 8 minutes until very thick.

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8. Off the heat, beat in the nutmeg, salt, cheese and finally the yolks one at a time.

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9. Pour over the pasta, level the surface, and bake 50 to 55 minutes until deep golden and set. Rest 30 minutes before cutting — this is essential for clean squares.

   Mark done Start 50 min timer

Chef’s Tips

• Rest it for a full 30 minutes. Cutting hot pastitsio gives you a plate of collapse.
• The béchamel should be thick enough to hold a trail from the whisk. Thin béchamel will not set.
• Kefalotyri is sharp and salty; Parmesan or pecorino are the closest substitutes.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A Greek salad with plenty of oregano
• A red Agiorgitiko or Xinomavro
• Crusty bread

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat covered at 170°C / 340°F for 30 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.