" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Layers of Love

One of the Greek dishes I love is Pastitsio.

This is a super satisfying meal that is great to serve a large crowd.

Similar to Italian Lasagna it had layers of pasta, meat and a creamy white sauce known as Béchamel Sauce. The combination of allspice, nutmeg and cinnamon gives this dish a unique flavour.

It is a bit time consuming to prepare, but it is well worth the effort.

Greek Pastitsio

Meat Sauce

  • 1 pound of lean ground beef
  • 2 tablespoons of tomato paste
  • 1/2 cup of water
  • 2 cloves of garlic minced
  • 1/2 cup diced onions
  • 1/4 tsp allspice
  • 1 tsp each of cinnamon and nutmeg
In a frying pan brown the ground beef and add remaining ingredients and cook for 10 minutes.


  • 1/2 package of short tubular pasta such as macaroni, penne or ziti
  • 3 tbsp butter
  • 1/3 cup Parmesan cheese
  • 1/2 cup milk
  • 1 egg beaten
In a large pot boil the pasta until done. Drain and add remaining ingredients and mix well. Set aside.

Béchamel Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1/4 tsp salt
  • 1 egg beaten
  • 1/2 cup Parmesan cheese
In a sauce pan melt the butter and then add the flour and salt mixing to form a smooth paste. Slowly stir in the milk.
Cook over medium heat stirring constantly until sauce begin s to thicken.

Remove from heat.
Mix in the egg and stir briskly.

Putting it all together.

Preheat oven to 350F 
Spray a large deep 9 x 15 or similar size pan with cooking spray.
Spoon half the pasta mixture into the bottom of the baking dish.
Layer the meat mixture over top of the pasta then follow with the remaining pasta.
Finally pour the cream sauce evenly over top so that it covers completely.
Sprinkle with cinnamon and bake in the oven for about 40 minutes until lightly browned.
Let stand for 10 minutes before serving.

Wine Suggestion: Vin De Crete Rose


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