Delicious Pastitsio Recipe

[quote]If you like pastitsio and want to make something that is not only really good, but also easy to prepare, you should check it out.

No thank you. I'll stick to vodka, cigarettes, and burnt toast and avoid gaining 100 lbs.

You might avoid weight gain (as well as cancer) by just eating smaller portions at mealtime. Just a modest proposal.

I'm half-Greek, and have eaten many pastitsios (and made it a few times.) This recipe looks good, and reasonably authentic, although I think it's usually made with long macaroni (which can be hard to find) and not ziti. I've also seen it made with penne. America's Test Kitchen made it a while back, but their recipe has a bunch of unusual (to me) seasonings, including oregano, mint, paprika, and crushed red pepper. It also has garlic in the meat sauce, which I'd probably add, and nutmeg in the bechamel, which is also a good addition.

Pastitsio seems to be a culinary trend these days. Who would've thunk it?

I was looking for bucatini but the store I was in didn't carry it. I agree about adding nutmeg to the béchamel. Also, this recipe calls for only 1/8 teaspoon of cinnamon. I upped it to 1 teaspoon and it was still quite a mild taste.

I think the photos with that recipe are somewhat deceptive. If the ziti was just scattered in the pan randomly as shown in the preparation photos, there's no way they'd be lined up neatly as is shown in the cross-section of the sliced portion.

Isn’t Greg one of the newest hated posters here on Datalounge?

Our Greg made a comeback! Haters, please waste no more time.

R7 yessir

Looks like some kind of frau casserole.

There was a great Greek grocery, Likitsakos Market, that made a very nice pastitsio, with lamb and lots of bechamel in it. Delicious. They also made a nice mango yogurt. All of it very rich and satisfying.

I remember as a kid eating it cold/room temp at picnics. Good times.

This looks almost as good as Hamburger Helper.

Greg, dear, I would bet this dish is enjoyed in trailer parks across the land, where it goes by the name E-Z CHILI MAC & CHEESE BAKE.

r12 Bitch, please--how many people in a trailer park know what a béchamel sauce is?

They know bechamel as white gravy - except white gravy is made with bacon drippings instead of butter.

Pastitsio is delicious. I totally agree that nutmeg is the secret (AND ESSENTIAL) spice. You will never find cinnamon and nutmeg in a meat dish in a trailer park, I guarantee. Those are un-American spices except in apple pie.

[quote] I think the photos with that recipe are somewhat deceptive. If the ziti was just scattered in the pan randomly as shown in the preparation photos, there's no way they'd be lined up neatly as is shown in the cross-section of the sliced portion.

I'm so glad you said that because I had the very same thought before I made this. I even considered (briefly) lining up the ziti in the pan so I could achieve this wonderful look. However, I followed the recipe and just scooped the pasta into the baking dish. And guess what? I have no idea how this happens, but they do line up like that. My pastitsio came out looking EXACTLY like those photos. Give it a try!

[quote] Greg, dear, I would bet this dish is enjoyed in trailer parks across the land, where it goes by the name E-Z CHILI MAC & CHEESE BAKE.

I doubt that. This is a classic Greek dish.

I bet YOU are enjoyed in trailer parks across the land, and are known as E-Z ASSHOLE.

I thought Greg was dead.

No, I am alive and well!

[quote] Looks like some kind of frau casserole.

I guess you'd know. Whatever.

[quote] This looks almost as good as Hamburger Helper.

I wouldn't know.

You were better dead.

Pastitsio is actually easy to make, but you end up using a lot of pans! I make a delicious version that was taught to me by mom, but I forego the cinnamon because I don’t like the taste. I also use cheddar cheese to make it a bid gooey and cheesy.

^ to add to r22, sometimes I use kasseri cheese, which makes it more flavorful, as kasseri has a sharper taste than cheddar, but isn’t as gooey.

Cincinnati chili has cinnamon in it as well as meat. The only thing Greek about this dish is the hard-to-find cheese.

Pastitsio is the Greek mother’s Hamburger Helper, if they had Hamburger Helper in Greece.

Cheap ingredients, quick to make, and filling.

R25 Exactly! Greg acts like its haute cuisine ffs. His taste is in his E-Z ASSHOLE.

I thought these were Greg’s recipes?

Thank you I'll give this a try this fall. I had this type of pastitsio while growing up.

Greg is over in another thread suggesting food with carbunkles.

r24 Cincinnati chili was created by Greek immigrants.

My mother made both pork chops and leg of lamb with a wonderful tomato sauce that contains garlic and lots of allspice. I still make the pork chops recipe at least once a month.

[quote] You were better dead.

How nice of you to say.

[quote] to add to [R22], sometimes I use kasseri cheese, which makes it more flavorful, as kasseri has a sharper taste than cheddar, but isn’t as gooey.

Yes, that's what I used. If you can't find that, you can use parmesan or pecorino romano.

[quote] [R25] Exactly! Greg acts like its haute cuisine ffs. His taste is in his E-Z ASSHOLE.

Oh, really. I don't believe I've ever acted "like it's haute cuisine" because it's not. As I posted, someone else shared this recipe on the casserole posting and I made it and said it's both tasty and easy to make. What I did not say is it's haute cuisine.

You sound like a fucking asshole.

[quote] Thank you I'll give this a try this fall. I had this type of pastitsio while growing up.

You're welcome! It's really good. Don't listen to these poor pathetic guys out here who just love to tear down anything sincere and nice.

[quote] I thought these were Greg’s recipes?

What do you mean "these?" As I stated in my post, another guy posted this recipe on the casserole posting and so I tried it.

No, this is not "my" recipe. And Marcella Hazan's recipes are not "my" recipes.

You don't read very well it seems.

For anyone who might be interested, here is a good article about pastitsio — or Greek Hamburger Helper, as R25 & R26 like to call it.

No cod and prunes, Greg?

The Anal Retentive Chef would've made damn sure those ziti were lined up properly!

[quote] No cod and prunes, Greg?

No, not tonight.

You are so creative!

[quote] The Anal Retentive Chef would've made damn sure those ziti were lined up properly!

No need. They will do it on their own somehow.

Last word.

[quote] Last word.

Thanks for the reminder.

I am making that for Sunday dinner !!! Thank you for the inspiration and recipe OP !!!!

This is disappointing, Greg. You usually come off as a pretentious twat with some occasionally decent recipes; but this looks like white trash potluck fare. Do better, Greg.

Greg, why the fuck do you think Datalounge is some sort of 1950s woman's magazine?

I am so fucking sick of your recipes and your household tips. Find another appropriate forum for that shit.

I really loathe you.

What's with the constant "easy" crap?

[quote] Greg, why the fuck do you think Datalounge is some sort of 1950s woman's magazine? I am so fucking sick of your recipes and your household tips. Find another appropriate forum for that shit. I really loathe you.

Oh! I really loathe you, too, sweetie. But I'm turned on that you address me like this. You say you're sick of my recipes and postings, yet you open them up and comment. That's all the encouragement that I need!

xo

[quote] This is disappointing, Greg. You usually come off as a pretentious twat with some occasionally decent recipes; but this looks like white trash potluck fare. Do better, Greg.

Okay, I'll try. Just for you!

[quote] I am making that for Sunday dinner !!! Thank you for the inspiration and recipe OP !!!!

Thanks! I guarantee you'll like it. Don't listen to these pathetic queens out here. They are sad.

I don't know, it looks really good. Time consuming, but 1mg Xanax and a bottle of Stoli and fresh OJ will make the time fly! Also, make it for yourself the first time you try out a new dish. Or invite somebody you really don't like for the meal.

Someone said Greg was dead-that he fell off a fishing boat off Cape COD. He drowned. So sad.

I saw that recipe in the casserole thread too and have it printed out, just waiting for cooler weather to arrive before I attempt it.

Greg shit look nasty AF

R52 be sure to garnish with prunes and Cod!!!

I grew up on Cincinnati chili (with its cinnamon and allspice) so this looks delicious to me.

You grew up in Cin-cinn but what you ate was NOT chili despite what those Macedonian bastards called it.

Without prunes, cod and carbunkles it can’t be Gregg’s delish chili!!!!

Stop the madness!!

Last night I made it with fake meat, watered down sour cream and Parmesan cheese because it’s what I had on hand. It was really fucking good. If you actually follow the recipe, it would likely be fantastic.

Sorry r5 / Greg but “upping” the cinnamon by 8 times changes a traditional Greek dish into some kind of strange Cinnabon meat concoction. There is meant to be only a tiny hint of cinnamon for warmth, not a full fledged Christmas candle. You should not perceive it as a separate taste. I can always tell when an American makes pastitsio vs a Greek since there is an unnecessary “free hand” with the cinnamon.

I haven't made this in years but it looks delicious and relatively easy. Thanks, Greg. Ignore the Banquet dinner eaters, Could I cut the amounts in half? Two pounds of meat is a lot of casserole unless you're freezing half. Also, is lamb a better choice?

I like how in the first picture, some food stylist must have taken tweezers and stacked up the tube perfectly. Then we see the real rando placement in the next photo.

I made it once for a party, and used ground turkey (because the guest of honor doesn't eat beef.) It was OK, but definitely not as good as lamb or beef.

I halved it in an 8x8 dish and it was fine. Sometimes all you need is a frau casserole.

Lamb is the meat traditionally used.

That looks like my toilet this morning.

r63 The America's Test Kitchen recipe uses an 8x8 baking dish.

r65 needs to see his doctor.

[quote] I like how in the first picture, some food stylist must have taken tweezers and stacked up the tube perfectly. Then we see the real rando placement in the next photo.

No, you're wrong. I guess you didn't read what I said above, so I'll copy it here:

[bold/] Someone's comment: I think the photos with that recipe are somewhat deceptive. If the ziti was just scattered in the pan randomly as shown in the preparation photos, there's no way they'd be lined up neatly as is shown in the cross-section of the sliced portion.

[bold/] My response: I'm so glad you said that because I had the very same thought before I made this. I even considered (briefly) lining up the ziti in the pan so I could achieve this wonderful look. However, I followed the recipe and just scooped the pasta into the baking dish. And guess what? I have no idea how this happens, but they do line up like that. My pastitsio came out looking EXACTLY like those photos. Give it a try!

So, the photos were not doctored at all.

R59: you bitch! I pour the cinnamon on by the little box after box. You cam NEVER get enough flavor!!! Then I add some Bragg’s Liquid Aminos for nice beefy taste to the cinnamon. Then few tangerines, prunes and slices of Tofu. YUM!!!

Actually r68 they don’t magically line up in the dish. They look orderly only because you are cutting across the grain so much of what you see is a cut end of a tube.

If you want the full effect you do need to stack them precisely.

Actually if you poor penne pasta out of a package, it tends to line itself up. It's not like macaroni. Maybe the fact that it's long in one direction and short in another makes a difference.

[quote] If you want the full effect you do need to stack them precisely. [quote]

R71 is right. What R70 refuses to acknowledge is that it's not about "Why do people always think there is an easier way than doing the work?" I've already said TWICE that I just poured the pasta into the baking dish and when I cut into it, it looks EXACTLY like the photo where they are all lined up.

So, for everyone out here who plans to make this, let me say it again:

R70 is WRONG. If you want the "full effect" you do NOT need to stack the pasta precisely. You DO NOT need to do that. Just pour the pasta into the dish and it will happen. Maybe it's because the pasta is tossed with beaten eggs before is poured into the dish? I don't know how it happens, but it does.

R70 is WRONG.

[quote] They look orderly only because you are cutting across the grain so much of what you see is a cut end of a tube.

FALSE. If that were the case, it still wouldn't look so perfectly lined up. I followed the recipe and just poured the ziti into the dish and it came out looking perfect—just like in the photo.

r5 its seem almost impossible to find anymore but there it was at an independently owned grocery market in Melbourne Beach Fl....I felt like I found the lost ark!

[quote] Sorry [R5] / Greg but “upping” the cinnamon by 8 times changes a traditional Greek dish into some kind of strange Cinnabon meat concoction. There is meant to be only a tiny hint of cinnamon for warmth, not a full fledged Christmas candle. You should not perceive it as a separate taste. I can always tell when an American makes pastitsio vs a Greek since there is an unnecessary “free hand” with the cinnamon.

Sorry, you're wrong. 1/8th of a teaspoon added to two pounds of meat with other ingredients was not even slightly perceptible. I looked at other recipes for a similar quantity of ground beef and pasta and many had at least one teaspoon. Ina's had 2 Tablespoons! So I increased it to 1 teaspoon which resulted in a "tiny hint of cinnamon." It was not at all like a "Christmas candle" or a separate taste. I don't like when Pastitsio tastes too much like cinnamon.

Thanks, R75. That looks good. I will order some.

Hi Greg. I made this last night and it was delicious. Thanks for sharing the recipe.

This looks delicious and I’d love to have it prepared for me! I doubt I’d make it though. Not that it’s above my skill set, I just don’t cook like this anymore. The multiple steps, pans, and sauces. I guess it’s not any more work than lasagna, but I find that even too much trouble these days.

Greg, if you make Pastitsio, I’ll make a marinated vegetable salad and bring the wine.

The only recipe for a Lasagna type dish that possibly looks and tastes worse comes from Malta.

I give you Timpana, It's like eating glue and if you are really unlucky it will also have a pastry case.

Malta's favorite dish is burgers, not Timpana.

r80 Is that related to timpano, which was at the center of the plot of "Big Night," with Stanley Tucci (who also co-wrote and co-directed) and Tony Shalhoub?

Yeah related, but to my eternal shame the pastry crust is a British influence.

Not all traditional Maltese food is horrible (mainly just the Pasta), I really like Bragioli

I hate people who can't take criticism.

[quote] I hate people who can't take criticism.

That's cause you're a fucking asshole.

I had bunch of onions that were going to go bad, so I caramelized them and made French onion soup. Tonight's dinner. Turned out great!

That whole term “Greek Lasagna” is so idiotic: it’s not lasagna!

I had a basket full of dead Cod and they were starting to smell, so I:

Greg’s Cod Delux

Take Cod to iron skillet filled with bacon grease

Salt the Cod heavily

Dumb the cod into grease and fry until crisp

In a pot melt 1/2 cup butter and add 2 little cans of cinnamon

Add 1 quart of milk and 1/2 dozen eggs

*Boil fiercely*

Add Jalapeños,peppers 1 jar 8oz

Pour cod and grease mixture into milky mixture

Add one bunch of carrots and 3 big cans of crushed tomatoes

Boil hard for 30 minutes

Serve over a bed of rice an quinoa

Garnish with strawberries and blueberries

Delish

Enjoy!!!

Too-da-loo!!!!

R87 It almost sounds like you've visited Cape Verde, that'd be a typical recipe there and you could replace cod with anything from sea slug to frozen chicken.

Does Greg have a codpiece?

R88 Well, I am an internationally trained master cher.

R99. Yes, I do have a cod piece and I sometimes wear it when I am cooking some delicious Cod, Prunes and Tomato puree

I ate most of it and now regret it

I don’t know why I do this every time, I overdo it and later regret it

OP's photo does remind me of something Rachel Ray would make: Carb heavy, filling, spices and vast quantities. Not all that appetizing.

I am confused...

[quote] Cook Ziti according to directions on the package. Drain and rinse with cool water.

Do I use a colander to rinse and drain my pasta?

Such immaturity.

R95 Add your prunes in the colander with a splash of soy sauce for extra zest. Enjoy!!!

It was me who posted this recipe on the casserole thread. Who knew people would be that interested in it? It is quite tasty! Also, props to my friend who made it for me!

If anyone here lives in Los Angeles there’s great restaurant/grocery called Papa Cristo‘s that sells frozen pastitsio for you to heat up at home. It’s actually pretty good! It’s also on their menu but only on the weekends.

[quote] It was me who posted this recipe on the casserole thread. Who knew people would be that interested in it?

Hi there. Thanks for posting that. As I said, I really liked it and will make it again.

Here's my family's recipe. It uses two cream sauces.

Pastitsio

Thick Cream sauce

4 tablespoons butter 1/3 c. Flour 1/2 teaspoon salt Several grinds of fresh pepper 1 or 2 gratings of nutmeg 2 c. Hot milk 2 egg yolks

Melt butter add flour and spices. Cook for 2 to 3 minutes. Slowly add hot milk, stirring constantly. Simmer until thickened. Stir spoonfuls of the hot sauce into the egg yolks until hot. Add to the rest of the sauce. Remove from heat.

Thin Cream sauce

4 eggs 1/2 cup flour 4 cups milk

Beat eggs and flour together in a saucepan. Stir in milk. Cook over medium low heat stirring constantly until thickened (it should coat the back of a spoon). Remove from heat.

Meat sauce 2 lb. ground beef 1 stick butter 2 large onions, chopped 4-6 cloves garlic, mashed 1 can tomato paste 1/2 cup red wine Salt Cinnamon Allspice

Melt butter and sauté onions and garlic. Add ground beef and brown. Add tomato paste and wine. Add salt, cinnamon, and allspice to taste. Simmer for half an hour.

To assemble

2 lb. penne, boiled Grated pecorino Romano cheese (about 2-3 cups) Breadcrumbs (about half cup)

Preheat oven to 350. Grease a large roasting pan. Sprinkle bottom with breadcrumbs. Add 1 lb of macaroni, sprinkle generously with grated cheese. Top with meat sauce. Sprinkle with grated cheese. Top with remaining 1 lb. macaroni, sprinkle generously with cheese. Top with thin cream sauce, sprinkle with cheese, top with thick cream sauce, sprinkle with cheese.

Bake for one hour, until bubbly around the edges and heated through the middle, the sauce topping will also be somewhat set.

R100, this sounds really good! Thank you for sharing. I will definitely give it a try.

But, but, there are no prunes or cod!!!!

It's a Greek baked ziti?

[quote] But, but, there are no prunes or cod!!!!

That's right. See if you can cope. You can always add them in if you like.

[quote] It's a Greek baked ziti?

Not exactly, but if that's the way you need to think about it, so be it.

You people turning up your noses at this dish are merely showing your own pretensions and ignorance.