The Best Greek Pastitsio Recipe

You will love this authentic Greek Pastitsio Recipe and so will everyone that you serve it up to. We have a video tutorial to show you how.

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greek pastitsio recipe

We’re excited to share this Greek Pastitsio Recipe from Christine Cushing. We recently shared her Spanakopita Recipe and it was a runaway hit with so many of you telling us it was the best ever!

This recipe like the Spanakopita is her Father Tony’s legendary recipe. The best part it is the real deal and it couldn’t be more authentic! This is the way it is supposed to taste! It is a much-requested recipe in her family and it will be in yours too. So, let’s see what you are going to need.

Greek Pastitsio Recipe Ingredients

via Christine Cushing

  • ¼ cup olive oil (60 ml), divided
  • 1¾ -pounds lean ground beef (800g)
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1 tsp. dried Greek oregano (5 ml)
  • ½ cup dry red wine (125 ml)
  • 28-ounce can plum tomatoes with juice, 800 gm
  • 2 Tbsp. tomato paste (25 ml)
  • 1 cup water (250 ml), optional to adjust thickness of sauce
  • ½ tsp. ground cinnamon (2.5 ml)
  • Pinch ground cloves
  • Pinch allspice ground
  • sea salt and freshly cracked black pepper, to taste
  • 1-pound Pastitsio pasta or bucatini (454 g)

Bèchamel Sauce Ingredients

via Christine Cushing

  • ½ cup butter (105 gm)
  • 1/2 cup + 2 tbsp. flour ( 105 gm )
  • 4 ½ cups homogenized or 2 % Milk (1.2 L)
  • sea salt and freshly cracked black pepper, to taste
  • Pinch freshly grated nutmeg
  • ½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided
  • 2 whole eggs separated + 2 yolks, lightly beaten

Greek Pastitsio Recipe – Video Instructions

via Christine Cushing, Youtube.

Are you ready to learn how to make Christine’s Greek Pastitsio? She’s on standby and ready to show you how.

We highly recommend that you view her video, this way you are assured of achieving the best possible result. To see Christine, click Play above ^

How To Make Greek Pastitsio Recipe

via Christine Cushing, Youtube.

In a large skillet, heat ½ the olive oil on medium-high heat. Add the beef and cook for 20-22 minutes or until meat is well browned.

Make a well in the center of the meat and add the onion and sweat until soft, about 3 to 4 minutes. Add the garlic and stir to blend.

Deglaze the pan with the red wine and add the herbs, spices, and tomatoes, and paste. Bring to a boil.

Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water, if too thick, and check seasoning.

Set aside ½ cup sauce for the pasta.

Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl.

Drizzle with the other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into pasta along with a handful of the grated cheese.

Bechamel Sauce Instructions

via Christine Cushing

Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth.

Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens about 4 to 5 minutes. Season the béchamel with salt, pepper, and nutmeg.

Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into a bowl and whisking thoroughly.

Gradually add this mixture into béchamel, stirring briskly to prevent curdling them.

Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside.

Preheat oven to 350-375 F (176-190C)

Pour the béchamel over the pasta and cover it evenly. Bake at 375 F (190C) until the top is golden brown and set about 45- 50 minutes.

Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving.

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