We blog about this recipe here.


The Pastitsio can be assembled a day ahead of time; refrigerate it and bake it the next day, allowing it to come to room temperature before you put it in the oven.   

  • 2 T vegetable oil
  • 1 1/2 lb ground beef
  • 1 c chopped onion
  • 1 14 oz can diced tomatoes (not drained)
  • 1 6 oz can tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 3/4 tsp salt, divided
  • 12 oz elbow macaroni or bucatini
  • 1/2 c crumbled feta cheese
  • 4 egg whites, slightly beaten (don’t throw out the yolks!  You’ll use them too)
  • 1/2 c butter
  • 1/2 c flour
  • 1/4 tsp ground cinnamon
  • 4 c whole milk
  • 4 egg yolks, slightly beaten
  • sweet paprika (optional)

Heat the oven to 350 degrees.

Combine the oil, beef and onion in a large skillet over medium heat and cook until the beef browns, stirring.  Stir in the tomatoes, tomato paste, thyme, oregano, and 1 tsp of the salt.  Bring to a boil.  Cover, reduce heat to a simmer and cook for 30 minutes, stirring often.

Cook the macaroni according to package directions.  Drain.  Stir in the feta cheese and egg whites.  Add to the beef mixture and stir well.  Spoon the mixture into a 9″x13″ greased baking dish.

Melt the butter in a saucepan over low heat.  Add flour and cinnamon and stir until smooth.  Cook over low heat, stirring, for 1 minute.  Gradually add the milk, and cook, stirring, until the mixture is thickened and bubbly.  Stir in the remaining 3/4 tsp of salt.  Very gradually stir a little of the hot mixture into the yolks, then add the yolks, slowly, into the hot mixture, stirring constantly.

Pour the milk sauce (bechamel) over the beef mixture, spreading it so that it covers the beef mixture totally.  Sprinkle some paprika on top, if you wish.

Bake for about 1 hour.  Remove from the oven and let stand for 10 minutes before serving.

Recipe brought to you by and Andy and Ann.

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