Spicy Lamb Pastitsio with Feta and Cinnamon

Prepare the Lamb Mixture

1. In a large skillet or pot, brown the ground lamb over medium-high heat. Drain off excess fat.
2. Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
3. Stir in the ground cinnamon, chili flakes, and tomato paste. Cook for 1 minute until fragrant.
4. Pour in the red wine and scrape any browned bits from the bottom of the skillet. Let it simmer and reduce slightly.
5. Add the crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, allowing the flavors to meld.

Cook the Pasta and Make Béchamel

1. While the lamb mixture simmers, cook the pastitsio pasta according to package directions until al dente. Drain and set aside.
2. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
3. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens.
4. Remove the béchamel sauce from the heat. In a small bowl, whisk the eggs with a ladleful of the hot béchamel. Then, gradually whisk the tempered eggs back into the main béchamel sauce.
5. Stir in the grated nutmeg, salt, and pepper to taste. Be careful not to boil the sauce after adding the eggs.

Assemble and Bake

1. Preheat your oven to 180°C (350°F).
2. Lightly grease a deep baking dish (approx. 9x13 inches).
3. Spread half of the cooked pasta evenly in the bottom of the baking dish.
4. Layer the spicy lamb mixture over the pasta.
5. Top the lamb layer with the remaining pasta.
6. Pour the béchamel sauce evenly over the pasta layer. Sprinkle with crumbled feta cheese and optional grated parmesan.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
8. Let the pastitsio rest for 10-15 minutes before slicing and serving.