Foodbook #520 after long time Greek traditional pastitsio

Foodbook #520 after long time Greek traditional pastitsio


Good morning my friends, after a very long time I decide to create a very very traditional Greece food that I know the whole world love it . Let’s do it together stap by step


For the pasticcio

500gr. thick spaghetti, (or other long pasta of your choice)
3 tablespoons olive oil soup
3 egg whites
1 teaspoon butter soup
Or cup toast
1 1/2 cup mizithra, and / or kefalotyri, grated
¼ κουτ. sweet grated nutmeg

For the minced meat sauce

750gr. ground beef
1½ cup "Slightly concentrated tomato juice FEDERATION"
1 clove garlic, finely chopped
1 medium onion, finely chopped
1/3 cup red wine
1/3 cup olive oil
1 cinnamon stick
Salt Pepper

For the béchamel

8 teaspoons butter soup
8 teaspoons soup flour for all uses
1½ liter of milk, lukewarm
3 egg yolks
Or a cup of grated cheese
salt, white pepper


Prepare the minced meat sauce: Put the minced meat as it is in a medium saucepan, over a medium heat and with a wooden spoon "break" it, until it leaves its liquids and separates completely. Add the onion and garlic to the minced meat, stir until the onion withers and add the olive oil.

Saute the mixture until it starts to stick to the bottom of the pot and quench it with the wine. Add the tomato juice, cinnamon, salt and pepper and let the sauce simmer for 30-35 minutes until thickened and set.

Prepare the spaghetti: Boil in a saucepan 1 1/2 liters of water and add 1 tsp. sweet salt. Put the spaghetti in the pot and cook for 6-7 minutes. Drain them and mix them with the olive oil, until they are well spread and do not stick together. Beat the egg whites, add them to the spaghetti and mix well.

Prepare the béchamel: Melt the butter in a medium saucepan and add the flour. Stir constantly with a whisk, until the flour gets a little color and take it off the heat. Hold 2 - 3 teaspoons. soup from lukewarm milk, to mix it with the yolks and add the rest to the pot, stirring constantly with a whisk, so that it does not clot.

Put the pot back on low heat and let it simmer, stirring constantly until it thickens. Turn off the heat and let the cream cool a bit. Mix the egg yolks with 2-3 tablespoons. milk soup that you had kept and once the cream has cooled a bit, add them. Season with salt and pepper and mix well to combine the yolks in the cream. Finally add the grated cheese and mix well.

Prepare the pasticcio: Preheat the oven to 180 degrees. Butter a medium oven pan and sprinkle with toast. Place half the spaghetti in the pan, sprinkle with 5-6 tablespoons. soup grated cheese and spread on top all the minced meat sauce. Sprinkle with a little cheese again and spread the remaining spaghetti evenly on top.

Spread the béchamel over the spaghetti and sprinkle with nutmeg. Bake the pasticcio for 40-45 minutes, until the béchamel gets a golden color.

I know this is not easy but the results it’s truly amazing.

Stay safe and healthy my friends and take care of your people

My best wishes from Greece


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