My friend Mary gave me a Greek cookbook as a gift to inspire me (and help me) when we visited them in Athens. I’ve been SO reluctant to use it, because I don’t want my attempts to spoil what I remember. When I went to the Greek festival a couple of weeks ago, though, I was motivated to at least try …

I think my Pasticcio turned out really great for a first try, but I will definitely try again to get closer to the “real thing.” For that I think I might need to visit Athens again. 😉

My version of Greek Pasticcio

There are 3 Parts:  Filling, Sauce, and Pasta.  Butter an 11×13 casserole dish. Turn the oven to 350.

Filling:
1 T. butter
1 1/2 lbs ground beef (I’m told lamb is best, & they’re probably right)
1 small onion, minced
1 clove of garlic, minced
1 1/2 t. salt
1 -2 t. dried oregano (I got mine from Mary’s garden 🙂 )
1/2 c. white cooking wine
1 16 oz can of diced tomatoes
2 egg whites
Heat the butter; saute meat and onion. Drain. Add remaining ingredients, EXCEPT egg whites. Cover & cook over medium. Allow to cool and stir in egg whites.

Sauce:
1/2 c. butter
3/4 c. flour
4 c. hot milk
salt and pepper to taste
nutmeg (To taste, but I estimate about 1/2 tsp)
1 c. grated cheese (parmesan is awesome)
2 eggs + 2 egg yolks
While the meat browns, melt butter in a saucepan. Add the flour; cook and whisk constantly1 minute. Add milk at once, and stir with whisk until smooth. Add salt, pepper, nutmeg. Remove from heat. Stir in cheese, eggs, and egg yolks.

Pasta:
1 lb. macaroni or similar pasta (better not to use very big pasta)
1/2 T. salt
2 T. butter
1 c. grated cheese (your choice, but parmesan is yummy)
Cook macaroni in salted boiling water til soft but firm. Drain. Return to pan. Add butter.

Layer:
1/2 macaroni
cheese
meat filling
1/2 macaroni
cheese
sauce
remaining cheese
Cook for about 45 minutes til golden brown on top. Allow to sit for 20 minutes. Cut into squares and serve. Serves about 8-10. Goes so well with a Greek salad and foccacia bread!

To add the ambience of Athens, eat this outside around 10 pm (dinner is late), and light a lantern on the table. Tell stories, laugh often, insist on giving people seconds, and tell people about the joys of being Greek. 😉 It will make you wish your name was Alexis or Irini and that you had an olive tree in your yard.  It reminded me of the wonderful bond we share with other followers of Christ around the world, even on the hills of Athens.

Blessings on your table,

My friend Mary gave me a Greek cookbook as a gift to inspire me (and help me) when we visited them in Athens. I’ve been SO reluctant to use it, because I don’t want my attempts to spoil what I remember. When I went to the Greek festival a couple of weeks ago, though, I was motivated to at least try …

I think my Pasticcio turned out really great for a first try, but I will definitely try again to get closer to the “real thing.” For that I think I might need to visit Athens again. 😉

My version of Greek Pasticcio

There are 3 Parts:  Filling, Sauce, and Pasta.  Butter an 11×13 casserole dish. Turn the oven to 350.

Filling:
1 T. butter
1 1/2 lbs ground beef (I’m told lamb is best, & they’re probably right)
1 small onion, minced
1 clove of garlic, minced
1 1/2 t. salt
1 -2 t. dried oregano (I got mine from Mary’s garden 🙂 )
1/2 c. white cooking wine
1 16 oz can of diced tomatoes
2 egg whites
Heat the butter; saute meat and onion. Drain. Add remaining ingredients, EXCEPT egg whites. Cover & cook over medium. Allow to cool and stir in egg whites.

Sauce:
1/2 c. butter
3/4 c. flour
4 c. hot milk
salt and pepper to taste
nutmeg (To taste, but I estimate about 1/2 tsp)
1 c. grated cheese (parmesan is awesome)
2 eggs + 2 egg yolks
While the meat browns, melt butter in a saucepan. Add the flour; cook and whisk constantly1 minute. Add milk at once, and stir with whisk until smooth. Add salt, pepper, nutmeg. Remove from heat. Stir in cheese, eggs, and egg yolks.

Pasta:
1 lb. macaroni or similar pasta (better not to use very big pasta)
1/2 T. salt
2 T. butter
1 c. grated cheese (your choice, but parmesan is yummy)
Cook macaroni in salted boiling water til soft but firm. Drain. Return to pan. Add butter.

Layer:
1/2 macaroni
cheese
meat filling
1/2 macaroni
cheese
sauce
remaining cheese
Cook for about 45 minutes til golden brown on top. Allow to sit for 20 minutes. Cut into squares and serve. Serves about 8-10. Goes so well with a Greek salad and foccacia bread!

To add the ambience of Athens, eat this outside around 10 pm (dinner is late), and light a lantern on the table. Tell stories, laugh often, insist on giving people seconds, and tell people about the joys of being Greek. 😉 It will make you wish your name was Alexis or Irini and that you had an olive tree in your yard.  It reminded me of the wonderful bond we share with other followers of Christ around the world, even on the hills of Athens.

Blessings on your table,