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Pastitsio Classic Crete-Style - Image 1

Pastitsio Classic Crete-Style

Mediterranean cuisineGreek cuisineCretan cuisine
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Pastitsio Classic Crete-Style

Pastitsio

  1. Ground Beef Dishes

Prep: 25 min • Cook: 60 min. A hearty Cretan-style pastitsio layered with baked pasta sheets, a warmly spiced ground beef ragù scented with cinnamon, and a creamy, golden béchamel topping finished with grated parmesan.

Preparation time
25 min
Cooking time
1 hr
Total time
1 hr 25 min
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 11oz pasta sheets(oven-ready or dried lasagna-style sheets, break to fit the dish)
  • 18oz ground beef(lean or mixed mince)
  • 1 pc onion(medium, finely chopped)
  • 2 pcs garlic(cloves, minced)
  • 2 tbsp olive oil(for sautéing)

Ragù

  • 13 1/2 fl oz tomato sauce(passata or crushed tomatoes)
  • 1 tsp cinnamon(ground cinnamon for warm flavor)
  • 1 tsp salt(adjust to taste)
  • 1/2 tsp black pepper(freshly ground)
  • 1/2 tsp sugar(optional, to balance acidity)

Béchamel

  • 20 2/7 fl oz béchamel sauce(homemade or store-bought; see butter, flour, milk below for homemade)
  • 2oz butter(for making béchamel)
  • 2oz flour(all-purpose, to form roux)
  • 23 2/3 fl oz milk(whole milk, warmed)
  • 1/4 tsp nutmeg(freshly grated if possible)
  • 1 pc egg(beaten and stirred into cooled béchamel to enrich (optional))

Cheese & finishing

  • 3oz parmesan(freshly grated)

Instructions

Prepare the ragù

  1. Heat olive oil in a large pan over medium heat, add chopped onion and sauté until translucent, 4–5 minutes.
  2. Add minced garlic and ground beef, breaking up the meat; cook until browned and no longer pink, about 6–8 minutes.
  3. Stir in tomato sauce, cinnamon, sugar, salt, and pepper; bring to a gentle simmer and cook uncovered for 20–25 minutes until thickened.
  4. Adjust seasoning, remove any excess oil, and discard any bay leaf if used; set ragù aside off the heat.

Make the béchamel

  1. In a saucepan, melt butter over medium heat, whisk in flour and cook 1–2 minutes to form a pale roux without browning.
  2. Gradually whisk in warm milk, bring to a gentle simmer, and cook until thick and smooth, about 6–8 minutes.
  3. Season with salt, pepper, and a pinch of nutmeg; remove from heat and stir in the beaten egg if using to enrich the sauce, then keep warm.

Assemble and bake

  1. Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish.
  2. Layer half the pasta sheets to cover the base, spread half the ragù over the pasta, then sprinkle with one third of the parmesan.
  3. Add another layer of pasta sheets, top with remaining ragù and another third of parmesan, pressing layers gently to compact.
  4. Pour the béchamel evenly over the top, smooth the surface, and sprinkle remaining parmesan over the béchamel.
  5. Bake for 35–40 minutes until the top is golden and bubbling; for a deeper crust, finish under the broiler 1–2 minutes, watching closely.
  6. Let rest 15 minutes before slicing to set the layers, then cut into portions and serve warm.

Nutrition

Servings
8
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories650.5 kcal260.2 kcal5,204 kcal
Protein35.2 g14.1 g281.6 g
Fat30.1 g12 g240.8 g
Carbs55.8 g22.3 g446.4 g

Tips

  • Brown meat well in small batches for deeper flavor and drain excess fat before adding tomatoes.
  • Whisk béchamel continuously while adding milk to avoid lumps and cook until it coats the back of a spoon.
  • Allow the pastitsio to rest 10–15 minutes so slices hold their shape; serve with a simple salad.

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