Pastitso Aka Greek Lasagna

Chicagoland Chef du Jour's Note:

This is a authentic recipe is from my neighbor. She makes it every year for as part of their Greek Easter dinner. I think it is from Jeff Smith's Greek Cookbook. I hope you enjoy it as much as I did!

• Total Time: 1 hrs 25 mins
• Prep Time: 1 hrs
• Cook Time: 25 mins

Ingredients:

Servings: 6

Meat Mixture

• 6 tablespoons butter
• ¾ cup yellow onion , finely chopped
• 2 garlic cloves , crushed
• 1 ¼ lbs lean ground beef
• 1 (16 ounce) tomatoes , canned, peeled, mashed
• ½ cup tomato sauce , canned
• ½ cup water
• 1 teaspoon salt
• 1⁄8; teaspoon fresh ground black pepper
• ½ teaspoon ground cinnamon
• 1⁄8; teaspoon ground cloves
• ¾ lb greek macaroni , # 2 long tubes
• 4 tablespoons butter , melted
• 6 eggs , beaten
• 1 cup freshly grated parmesan cheese

White Sauce

• 6 tablespoons butter
• 6 tablespoons flour
• 2 cups warm milk
• 3 eggs , beaten
• 2 tablespoons dry sherry (optional)
• ½ teaspoon nutmeg
• ½ cup freshly grated parmesan cheese
• ½ teaspoon salt
• 1 dash white pepper

Directions:

1. In a large skillet: melt 2 T butter, add onion and garlic and saute' until golden. Add remaining butter and the crumbled ground beef. Add remaining ingredients to the meat mixture and simmer, uncovered, for 20 minutes or until most of the liquid has been absorbed. Mixture should be thick; set aside.
2. NEXT: In a large stock pot, add salt to boiling water; add macaroni, stir gently and cook uncovered until tender (about 7-8 minutes) Drain and rinse with cool water. Drain well and place in a large bowl, add 1/4 C melted butter, beaten eggs and grated cheese. Put half of the noodle mixture into a greased 9 x 9 x 2 baking pan arranging the long noodles the length of the pan in straight rows; top with meat mixture. Cover the meat with the remaining half of the noodles.
3. Preheat oven to 350°.
4. Melt butter in a medium saucepan. Whisk in the flour and cook for a moment. Gradually add the heated milk, whisking constantly, cook until thick and smooth.
5. In a separate bowl, beat eggs and add 1/2 cup of the sauce to the eggs. Whisk the egg mixture into the saucepan until well blended. Continue to stir and cook over low heat until all is thickened.
6. Add remaining ingredients to the sauce. Pour the sauce over the macaroni and bake for 25 minutes or until the top is delicately browned.

Reviews

[SDHUTFLES]

This is the best recipe I have found for Pastitso. My best friend's family was Greek and this tastes just like Yiayia used to make!

[Chef #364314]

I love this dish. The nutmeg makes it outstanding. Sometimes I add chopped spinach, though I know this is not part of the authentic recipe. Yummy!