Pastitsio Greek Macaroni pie

This recipe, Pastitsio Greek Macaroni pie, is a truly traditional recipe that I have been making for a long time for my family. I am so lucky to have this beautiful recipe, and it’s one of those simple recipes that is so easy to cook that you remember how to do it for next time. If a recipe is too long and complicated, I can soon lose interest. I think life is too short to stay in the kitchen for ages to create something that is gone in minutes! Having said that, this Pastitsio Greek Macaroni pie isn’t the fastest of dishes to make I suppose, but it’s worth it in the end as the flavours are so good.
Most people ask me how I learned to cook all kinds of dishes from so many different countries. Well it’s really because I have travelled quite a lot and I met all kinds of interesting people along the way. Also when I was first an au pair in the UK, I met lots of new faces from all over the world and we often cooked for each other in our family houses. I do have some very nice memories of my teenage years. I must say Greek food and the Greek people are very special to me, and I have lots of time and respect for them.
As my children are now grown up, we do travel quite a bit, but I always look forward to going back to good old Greece. I will always love it there, and so does my husband. The life there is what I call real simplicity.

Anyway…… enough dreaming about my next holiday, let’s make this lovely Pastitsio Greek Macaroni Pie:

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Pastitsio Greek Macaroni pie

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Rating: 4
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Course

Main Course

Cuisine

Greek

Prep Time

45 minutes

Cook Time

50 minutes

Servings

portions

Ingredients

The Main Ingredients:

• 170 grms Uncooked pasta macaroni
• 355 grms Mince meat Beef
• 1 Lrg Onion Finely chopped
• 80 mls Hot water
• 400g tin chopped tinned tomatoes
• 100 grms Kefalotiri cheese grated, or strong hard cheese
• 2 tbsp Extra virgin olive oil
• 1 tsp Salt & Pepper to taste
• 80 grms Butter melted

For the Bechamel Sauce

• 2 1/2 cups Hot milk
• 60 grms Butter
• 1 tsp Salt & Pepper
• 1 pinch Nutmeg Freshly grated
• 100 grms Kefalotiri cheese grated, or strong hard cheese

Course Main Course Cuisine Greek Prep Time 45 minutes Cook Time 50 minutes Servings portions Ingredients The Main Ingredients: 170 grms Uncooked pasta macaroni 355 grms Mince meat Beef 1 Lrg Onion Finely chopped 80 mls Hot water 400g tin chopped tinned tomatoes 100 grms Kefalotiri cheese grated, or strong hard cheese 2 tbsp Extra virgin olive oil 1 tsp Salt & Pepper to taste 80 grms Butter melted For the Bechamel Sauce 2 1/2 cups Hot milk 60 grms Butter 1 tsp Salt & Pepper 1 pinch Nutmeg Freshly grated 100 grms Kefalotiri cheese grated, or strong hard cheese

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

For the main ingredients:

1. In a large frying pan, on a hight heat, add the hot water, the chopped onion and the meat and keep mixing until all the water has absorbed - usually around 5 mins.
2. Add the olive oil to the pan and cook for about 2 mins. Add salt and pepper, then the chopped tin tomatoes (or fresh if you prefer but take the skin off) Then simmer for about 30 mins.
3. In a separate pan, bring some water the the boil, add the pasta and the salt, then cook for 6 mins - drain and keep aside.
4. Now oil a square ceramic oven proof dish, (or use any kind) Mix the cheese with the pasta, then spread one layer of macaroni pasta then the mincemeat.
5. Then add the remaining pasta with a pack of spoon press down, then pour the melted butter on top of the pasta.

   

For the bechamel sauce

1. In a small pan, melt the butter, then add the flour and constantly whisk. Then add the salt and pepper and the nutmeg, and keep whisking.
2. Cook for 2 min then gradually add the hot milk to the pan. Keep whisking, then add the rest of the milk, and continue whisking until your sauce is nice and thick, then sprinkle grated cheese for a lovely crust.
3. Cook for a further 5 mins on a low heat then turn off. Pour it straight away, on top of the pasta.
4. Then in a preheated oven 180/gas mark 4, cook for 45 minutes - I prefer mine crispy on top, you can cook for less time if you prefer.

Recipe Notes

Don't over cook the pasta when you boil it. When you cook bechamel sauce you must use it strait away or it will set.

I serve this Pastitsio with Greek salad they are made for each others.

I also like to make these Meze  Authentic Greek Meze Recipes

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