{"id":13329,"date":"2021-10-13T11:52:19","date_gmt":"2021-10-13T11:52:19","guid":{"rendered":"https:\/\/petros-syrigos.com\/pastitsio-fyllo-kroustas\/"},"modified":"2025-02-12T08:01:12","modified_gmt":"2025-02-12T08:01:12","slug":"greek-pastitsio-recipe","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/greek-pastitsio-recipe\/","title":{"rendered":"Greek pastitsio recipe"},"content":{"rendered":"<div class=\"wpb_text_column wpb_content_element vc_custom_1634121303980\"> <div class=\"wpb_wrapper\"> <p>the recipe for the favorite pastitsio dish with the most traditional Greek recipe! Spaghetti, minced meat and b\u00e9chamel, you will love it!<\/p> <h4>Ingredient<\/h4> <ul> <li>2 packs of prepared crust sheet<\/li> <li>1 kg of ground beef or mixed with pork<\/li> <li>400 ml of tomato juice<\/li> <li>1 onion<\/li> <li>2 tbsp brandy<\/li> <li>1 packet of thick spaghetti<\/li> <li>70 g butter for the leaves<\/li> <li>olive oil<\/li> <\/ul> <h3>For the b\u00e9chamel<\/h3> <ul> <li>150 g butter<\/li> <li>150 ml olive oil<\/li> <li>300 g flour<\/li> <li>2 liters of milk<\/li> <li>4 egg yolks<\/li> <li>150 g parmesan<\/li> <li>150 gr emmental<\/li> <li>salt, pepper, nutmeg<\/li> <\/ul> <\/div> <\/div> <div class=\"wpb_text_column wpb_content_element vc_custom_1634121170183\"> <div class=\"wpb_wrapper\"> <h4>Execution<\/h4> <h3>For the minced meat<\/h3> <ul> <li>Saute the chopped onion over high heat with olive oil and then add the minced meat.<\/li> <li>When it is deep fried, extinguish with brandy, add the tomato, salt, pepper and cook for about half an hour.<\/li> <\/ul> <h3>Greek pastitsio- b\u00e9chamel:<\/h3> <ul> <li>Put the milk in a saucepan to heat.<\/li> <li>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.<\/li> <li>When it sets, remove from the heat, add the yolks and cheeses and stir.<\/li> <\/ul> <h3>Greek pastitsio \u2013 Composition:<\/h3> <ul> <li>After we have prepared the b\u00e9chamel and the minced meat, boil the spaghetti, strain it and put them in a bowl.<\/li> <li>Mix the spaghetti with the b\u00e9chamel.<\/li> <li>We get a large round mold detachable (like the one we make the cheesecake).<\/li> <li>Put 8-9 leaves on the bottom with butter in between and protrude slightly out of the form.<\/li> <li>Put spaghetti with minced meat alternately in the form.<\/li> <li>Finally, cover again with leaves that we cut a little around and cover well, we put the protruding ones inside.<\/li> <li>Grease, carve on top and bake in a preheated oven at 200 degrees for 45 minutes to 1 hour.<\/li> <li>Remove from the oven and let cool for about 20 minutes and then cut.<\/li> <\/ul> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"<p>the recipe for the favorite pastitsio dish with the most traditional Greek recipe! Spaghetti, minced meat and b\u00e9chamel, you will love it! Ingredient 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22236,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2855,2785,2782,2861,2876],"tags":[3002,3003,3004,3005],"class_list":["post-13329","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dish","category-minced-meat","category-pasta","category-tranditional-recipes","category-tv-recipes","tag---en","tag----en","tag------en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13329","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13329"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13329\/revisions"}],"predecessor-version":[{"id":13331,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13329\/revisions\/13331"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/22236"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13329"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13329"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13329"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}