Pastitsio is in most Greek households’ every day meal rotation, but I find it can be a bit of a ‘chore’ to eat (and make!) Not this easy peasy version with a simple yoghurt-y topping, though!
This is probably not the way I really want to start off this post to best sell this meal to you. But I’m going to anyway. 😉
Up until now, I’ve never really been a fan of pastitsio. If you’re not even sure what pastitsio is, as I wasn’t before I went to live in Greece (yes, another Greek meal, but no apologies, as usual!) it’s basically a pasta bake made with beef or lamb mince and long tube-shaped pasta and topped with a thick soufflé-like béchamel sauce.
Sounds delicious, right? Well, it is, but only if made in a certain way, IMHO. Many of the versions I tried in Greece were good, but a bit too heavy on the carbs. There was a thick layer of pasta, topped with a thick layer of fairly dry meat, and then all that heaviness was topped with another heavy layer of béchamel. Hmmm … not quite my cup of tea.
But this version I can live with. More than live with, in fact. The meat sauce is a tasty, juicy bolognese sauce with tomato puree, wine, beef stock, mushrooms (just because) and loads of tasty herbs and spices in. I used dried oregano and thyme and fresh parsley, just because that’s what was hanging out in my cupboard, but rosemary or basil or just dried mixed herbs would work just as well. I also decided to throw in a teaspoon of cinnamon, because that’s what the Greeks always add to their meat sauce (and, I must admit, I’ve acquired a taste for it!) along with a bit of mixed spice with nutmeg and clove, but, honestly, you could miss out the spices if you like. You could even use your own favourite spag bol sauce in this recipe if you prefer. In a pinch you could even use a jar of bought Bolognese sauce if you’re short on time (you need about 4 cups).
Actually, next time I make this, I’ll make double the amount of sauce, because it would be great to freeze some for a lasagna or moussaka, or even just for a classic spag bol. Well, why not? I’ve never met anyone who doesn’t enjoy a simple spag bol once in a while!
So all you do is simmer your sauce for about half an hour, boil up your pasta (I just used penne), mix the pasta into the sauce, then pour over an easier version of ‘béchamel’ made out of Greek yoghurt, eggs and parmesan cheese and bake. I also make this when I make a moussaka (like this easy skinny chicken moussaka) – it’s so much quicker and easier than the classic roux-based version!
This was fabulous with a simple green salad. The best thing is that this recipe makes enough for six whole portions. Not tremendously huge portions, but they are certainly big enough for Mr. Scrummy and I. So we ate this for dinner last night, we had it again tonight and another 2 portions have just been bunged in the freezer for another meal one night next week! Winner, winner, chicken (or rather beef) dinner! 🙂
Cheat's pastitsio (with a yoghurt topping)
Ingredients
For the easy bolognese sauce
- 1 onion chopped
- 14 ounces minced beef or lamb
- 2 garlic cloves crushed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 9 ounces mushrooms chopped
- 2 tablespoons tomato puree mixed with 150ml water and a beef stock cube
- 2/3 cup red wine
- 14 ounce can chopped tomatoes
- 2 teaspoons dried herbs I used oregano & thyme, but mixed herbs are great, too
- a handful of fresh chopped parsley
- salt & pepper
the rest of the ingredients
- 9 ounces penne ziti or macaroni
- 1 tablespoon scant corn flour
- 1 1/3 cup Greek yoghurt
- 2 eggs
- 1/4 cup parmesan cheese grated
Instructions
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Preheat the oven to 175C/350F. Fry the onion in a large saucepan with a drizzle of oil until translucent. Add the mince and brown for a few minutes.
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Add the garlic, cinnamon and allspice and stir and cook for a minute. Then add the mushrooms, tomato puree/water/stock, wine, chopped tomatoes and dried herbs.
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Bring the mixture to the boil, then turn down the heat and simmer for about 30 to 35 minutes until you have a rich sauce.
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Meanwhile, cook the pasta according to the instructions on the packet and drain. Also prepare the topping by whisking the eggs and about half the parmesan into the yoghurt and corn flour in a medium bowl.
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When the sauce is done, tip the pasta into it and mix well. Stir through the parsley and season well. Tip the pasta and sauce into a medium baking dish.
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Pour the yoghurt topping evenly over the top of the meat and pasta. Sprinkle with the remaining parmesan. Bake for about 30 minutes or until golden on the top.
Recipe Notes
Feel free to miss the spices out of the Bolognese sauce if you prefer, although I think it would be a shame!
Try adding chopped eggplant/aubergine to your sauce instead of mushrooms. Add it with your onion at the beginning, though.
This is great served with a simple green salad drizzled with a tiny bit of olive oil and balsamic vinegar.
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I’ve never heard of pastitsio before so I definitely learned something today! It sure does look wonderful! Love the sound of that yogurt topping.
Glad to have introduced you to something new today, Ashley! The yoghurt topping works really well – is great on a moussaka, too 🙂
I’ve had my share of overly heavy pastitsio and oh boy, was I weighed down for like a week. Not fun! I’m all for this “cheat” version, Helen. It’s pastitsio without the guilt and it sounds delicious! Pinned.
Thanks, Marcie! Honestly, this is so much better than regular pastitsio. Thanks so much for pinning, too!
This is just what I need during the busy work week!
It’s great for a busy work week, Julie – lasts for days!!
I agree that I am usually not a fan for the reasons you stated above but this, I can get on board with!
Please do give it a go, Chrissy – I’m pretty sure you’ll like it!
I’ve never heard of pastitsio! It sounds absolutely delicious and I always love, love, love learning about “new” foods! I can’t wait to try this!
Based on your description, I can see where some pastitsio dishes could get a bit heavy, But I love how you’ve lightened this up, and obviously haven’t skimped on the flavor with all of those wonderful herbs and spices you’ve included.
Thanks, Kathleen! I love learning about new foods, too. I actually thought pastitsio was a bit better known than it actually is. I guess it’s like a cross between a Shepherd’s pie and a moussaka, really.
You’re right that this has a great flavour – and definitely isn’t too dry, which is a no no in our house (Mr. Scrummy) 😉
Never made pastitsio but this version looks so delicious and of course lighter! Love your Greek recipes Helen! Pinned 🙂
Thanks, Mira! I thought maybe you would have something similar to this in Bulgaria – do try it, I think you’ll like it if you like moussaka!
I love that this uses yoghurt as the topping. it makes it much lighter, meaning you can have seconds right? 😉
Oh yes, you can definitely have seconds!! 🙂
I have never had pastitsio, but this looks like my kind of dish. I’ll take a big heaped serving please, looks delicious.
Well, there are 2 portions hanging out in our freezer – I’ll pop you one in the post!
This looks delicious! I really love the sound of this. Pinning for later. xo, Catherine
Hi, Catherine! Thanks so much for passing by. Really happy you like the look of this. It’s given the 2 of us 3 meals so it’s really economical, too!
Wow, what a comforting dish. This looks just delicious!
Thanks, Marissa! 🙂
Ooh Helen I love pastitsio! I wasn’t sure I’d be a fan of the cinnamon in with the beef but I was pleasantly surprised by how much I enjoyed it. I’ve never made it myself, but your “cheat’s” version sounds like something I need to try really soon!
It’s great with the cinnamon, isn’t it? I actually find that a lot of recipes don’t have enough of it in so I throw in some more!
Don’t think I have ever had Pastitsio but i do like your cheats version.
Thanks, Bintu! Do try it some time … it’s a nice change from Shepherd’s pie or lasagna!
Helen this dish sounds phenomenal! I’m loving the spices, and totally craving the topping too. Keep the fabulous Greek food coming!
I always seem to get a good response to my Greek recipes, Allie … really glad you like them! I just enjoy making them a bit easier for people to make every day 🙂
This looks delicious, Helen! Like a lot of people, I have heard of pastitsio before, but I love the looks of it. Sounds like the perfect comfort food meal!
This is definitely good comfort food, Gayle. Only got a few more weeks of winter food left, I suppose (actually, I hope!) so I thought I’d better cook this now!
I was feeling all left out of the culinary world there for a second, since I have never tried pastitsio! But I’m glad now because your version sounds like the real deal, but sooo much better. I agree, heavy things are ok in small quantities but when there is too much, it is just simply too much. I will gladly cheat to have this for dinner 🙂
I honestly thought pastitsio was much better known than it is! Glad you like my cheat’s version, Mary Frances!
Funny you describe it that way because that has been my experience. It’s quite filling and a bit stodgy but your version seems much less so which is great! 😀
Glad it’s not just me, then! I still prefer moussaka, but this was pretty tasty, too!
Helen – I am loving your version of ‘béchamel’ made with Greek yoghurt, eggs and parmesan cheese! When I saw your headline – I thought for a second I had turned on some translation or the other in my inbox – I had no idea what a pastitsio was till today – it sure is comfort food – isn’t it?!
lol … that’s funny, Shashi! I was wondering whether I should call it something different but decided not to. 🙂
Helen, tu sais dans le moment que j’ouvert ta recette, en France c’est l’heure de mangé! J’ai très faim et de voir cette merveille fondante ma donné encore plus 😉
🙂 Bon appetit, Eva!
Pastitsio is pretty much the.boy’s favorite meal. Ever. If I made this for him, I think he would just about die of happiness!
Really? Is he of Gree heritagek? It’s very popular in Greece! I hope you make him this version some time – I think he’ll like it!