Greek pastitsio recipe

Παστίτσιο με φύλλο κρούστας - Το τέλειο παστίτσιο με Γιαννιώτικη συνταγή


30 min

Baking Time

1 h



the recipe for the favorite pastitsio dish with the most traditional Greek recipe! Spaghetti, minced meat and béchamel, you will love it!


  • 2 packs of prepared crust sheet
  • 1 kg of ground beef or mixed with pork
  • 400 ml of tomato juice
  • 1 onion
  • 2 tbsp brandy
  • 1 packet of thick spaghetti
  • 70 g butter for the leaves
  • olive oil

For the béchamel

  • 150 g butter
  • 150 ml olive oil
  • 300 g flour
  • 2 liters of milk
  • 4 egg yolks
  • 150 g parmesan
  • 150 gr emmental
  • salt, pepper, nutmeg


For the minced meat

  • Saute the chopped onion over high heat with olive oil and then add the minced meat.
  • When it is deep fried, extinguish with brandy, add the tomato, salt, pepper and cook for about half an hour.

Greek pastitsio- béchamel:

  • Put the milk in a saucepan to heat.
  • Put the butter with the olive oil in another pot and when they heat up, add the flour, mix with a whisk and after a while add the milk in portions and mix, add salt, nutmeg pepper and mix.
  • When it sets, remove from the heat, add the yolks and cheeses and stir.

Greek pastitsio – Composition:

  • After we have prepared the béchamel and the minced meat, boil the spaghetti, strain it and put them in a bowl.
  • Mix the spaghetti with the béchamel.
  • We get a large round mold detachable (like the one we make the cheesecake).
  • Put 8-9 leaves on the bottom with butter in between and protrude slightly out of the form.
  • Put spaghetti with minced meat alternately in the form.
  • Finally, cover again with leaves that we cut a little around and cover well, we put the protruding ones inside.
  • Grease, carve on top and bake in a preheated oven at 200 degrees for 45 minutes to 1 hour.
  • Remove from the oven and let cool for about 20 minutes and then cut.

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