Foodbook #623 Greek traditional and easy Pastitsio


Good morning my friends, let’s create something very very good for the weekend, with the most easy way , let’s go step by step


500 gr. thick spaghetti
500 gr. ground beef
2 chopped onions
2 grated carrots
2 chopped celery sprigs
1 tbsp. thyme
1 tbsp. dried basil
500 gr. grated tomatoes
100 gr. grated Parmesan
olive oil
Salt Pepper
For the béchamel
100 gr. flour
100 gr. butter
1 litre of milk
500 gr. yoghurt
2 eggs



Saute the onions, carrots, celery in a little olive oil and then add the minced meat and cook for 10 '. Add the grated tomatoes, basil, thyme, salt and pepper.

Cook the sauce for 20 '. Boil the spaghetti in salted water for 6'-7 'and drain.

Prepare the béchamel: Put the butter in the pot to melt and then add the flour, mix to combine the ingredients and slowly add the milk, stirring so that the mixture does not clot.

Leave on low heat for a few minutes, stirring until the sauce thickens. Add the yolks and yogurt, season with salt and pepper and mix.

Beat the egg whites into a light meringue and mix with the boiled pasta. Put half of the spaghetti in a fireproof dish, spread the sauteed minced meat, cover with the remaining spaghetti and add the béchamel.

Sprinkle the parmesan on the béchamel and bake at 180 ° C for 40 '



The spices in the sauce and the yogurt in the béchamel make this pasticcio light and fragrant.

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

My best wishes from Greece

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