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Home » Greek » Cheat’s Greek pastitsio (with a yoghurt topping)

Cheat’s Greek pastitsio (with a yoghurt topping)

Posted Mar 19, 2015 | Updated Mar 18, 2020 by Helen | 42 Comments |

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Greek pastitsio with a piece taken out of it

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!

Cheat's pastitsio with a yoghurt topping

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. 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.

Cheat's pastitsio with a yoghurt topping

Ingredients

But this version I can live with. The meat sauce is a tasty, juicy bolognese sauce with:

  • tomato puree
  • wine
  • beef stock
  • mushrooms (just because)
  • loads of tasty herbs and spices – 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.
  • cinnamon – because that’s what the Greeks always add to their meat sauce
  • mixed spice with nutmeg and clove

In all honesty, though, 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.

Cheat's pastitsio with a yoghurt topping

How to make pastitsio

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!

How to serve it

This is fabulous with a simple green salad.

The best thing is that this recipe makes enough for six whole portions. Enough to have some for dinner and freeze some for another time.

Cheat's pastitsio with a yoghurt topping

More yummy Greek meals

  • Greek oven baked fish (your new favourite way to cook fish!)
  • This Baked Greek chicken and potatoes has come to my rescue time after time. It’s so easy – not to mention delicious served with a big Greek salad.
  • I love this vegetarian option – a One pan Greek couscous with halloumi.
  • This Greek lamb with lemony garlic potatoes is highly recommended if you’re looking to impress!
  • This Greek stuffed peppers and tomatoes are pretty epic. You have to try them to find out why!
  • This baked Greek chicken orzo is a tasty one pot everyday meal.

Or if you’re just enjoying the whole Greek food vibe in this post, you might like to check out my Greek recipes archives!

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Cheat’s pastitsio (with a yoghurt topping)

Pastitsio is a delicious Greek every day meal staple, but it can sometimes be a bit heavy and too full of carbs – not to mention a bit of a pain to make. But this version is not only delicious, but sooo easy to make. Just whip up a simple and flavourful bolognese sauce, mix with penne pasta and top with a yoghurt, egg and parmesan topping. Yum!
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 1 hr 5 mins
Cuisine Greek
Servings (click to change) 6
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

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
Prevent your screen from going dark

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Substitutions

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.

How to serve your pastitsio

This is great served with a simple green salad drizzled with a tiny bit of olive oil and balsamic vinegar.

Nutrition

Calories: 439kcalCarbohydrates: 40gProtein: 24gFat: 17gSaturated Fat: 7gCholesterol: 107mgSodium: 298mgPotassium: 658mgFiber: 3gSugar: 4gVitamin A: 310IUVitamin C: 10.1mgCalcium: 186mgIron: 5.3mg
Tried this recipe?Let me know if you liked it!

Comments

  1. shirley says

    25 Jun 20 at 2:20 am

    Thank you, second time I have made this and it is absolutely gorgeous. Thanks again, love the Greek recipes as they remind me of my holidays. It will be a weekly favourite now

    Reply
    • Helen says

      25 Jun 20 at 1:07 pm

      Hello Shirley, and thank you so much for leaving a review. I’m so glad you like this recipe! Have you tried my easy moussaka too? I love the pastitsio but I like the moussaka even more! 😉

      Reply
  2. Joanne says

    24 Mar 15 at 11:59 am

    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!

    Reply
    • Helen says

      24 Mar 15 at 8:44 pm

      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!

      Reply
  3. Eva says

    24 Mar 15 at 11:24 am

    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 😉

    Reply
    • Helen says

      24 Mar 15 at 8:44 pm

      🙂 Bon appetit, Eva!

      Reply
  4. Shashi at RunninSrilankan says

    23 Mar 15 at 4:59 pm

    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?!

    Reply
    • Helen says

      23 Mar 15 at 9:54 pm

      lol … that’s funny, Shashi! I was wondering whether I should call it something different but decided not to. 🙂

      Reply
  5. Lorraine @ Not Quite Nigella says

    22 Mar 15 at 11:14 pm

    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! 😀

    Reply
    • Helen says

      23 Mar 15 at 9:55 pm

      Glad it’s not just me, then! I still prefer moussaka, but this was pretty tasty, too!

      Reply
  6. Gayle @ Pumpkin 'N Spice says

    22 Mar 15 at 8:12 pm

    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!

    Reply
    • Helen says

      23 Mar 15 at 9:57 pm

      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!

      Reply
  7. Allie | Baking a Moment says

    22 Mar 15 at 1:10 pm

    Helen this dish sounds phenomenal! I’m loving the spices, and totally craving the topping too. Keep the fabulous Greek food coming!

    Reply
    • Helen says

      22 Mar 15 at 7:01 pm

      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 🙂

      Reply
  8. Mary Frances says

    22 Mar 15 at 8:54 pm

    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 🙂

    Reply
    • Helen says

      23 Mar 15 at 9:56 pm

      I honestly thought pastitsio was much better known than it is! Glad you like my cheat’s version, Mary Frances!

      Reply
  9. Bintu @ Recipes From A Pantry says

    22 Mar 15 at 8:23 am

    Don’t think I have ever had Pastitsio but i do like your cheats version.

    Reply
    • Helen says

      22 Mar 15 at 7:09 pm

      Thanks, Bintu! Do try it some time … it’s a nice change from Shepherd’s pie or lasagna!

      Reply
  10. Alyssa @ My Sequined Life says

    22 Mar 15 at 3:43 am

    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!

    Reply
    • Helen says

      22 Mar 15 at 7:10 pm

      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!

      Reply
  11. Marissa | Pinch and Swirl says

    21 Mar 15 at 4:34 pm

    Wow, what a comforting dish. This looks just delicious!

    Reply
    • Helen says

      21 Mar 15 at 6:07 pm

      Thanks, Marissa! 🙂

      Reply
  12. Catherine says

    20 Mar 15 at 10:15 pm

    This looks delicious! I really love the sound of this. Pinning for later. xo, Catherine

    Reply
    • Helen says

      21 Mar 15 at 6:09 pm

      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!

      Reply
  13. Culinary Ginger says

    20 Mar 15 at 2:25 pm

    I have never had pastitsio, but this looks like my kind of dish. I’ll take a big heaped serving please, looks delicious.

    Reply
    • Helen says

      21 Mar 15 at 6:09 pm

      Well, there are 2 portions hanging out in our freezer – I’ll pop you one in the post!

      Reply
  14. Dannii @ Hungry Healthy Happy says

    20 Mar 15 at 2:03 pm

    I love that this uses yoghurt as the topping. it makes it much lighter, meaning you can have seconds right? 😉

    Reply
    • Helen says

      21 Mar 15 at 6:11 pm

      Oh yes, you can definitely have seconds!! 🙂

      Reply
  15. mira says

    20 Mar 15 at 2:02 pm

    Never made pastitsio but this version looks so delicious and of course lighter! Love your Greek recipes Helen! Pinned 🙂

    Reply
    • Helen says

      21 Mar 15 at 6:12 pm

      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!

      Reply
  16. Kathleen | HapaNom says

    20 Mar 15 at 2:01 pm

    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.

    Reply
    • Helen says

      21 Mar 15 at 6:14 pm

      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) 😉

      Reply
  17. Chrissy says

    20 Mar 15 at 2:36 am

    I agree that I am usually not a fan for the reasons you stated above but this, I can get on board with!

    Reply
    • Helen says

      21 Mar 15 at 6:14 pm

      Please do give it a go, Chrissy – I’m pretty sure you’ll like it!

      Reply
  18. Julie | This Gal Cooks says

    20 Mar 15 at 2:27 am

    This is just what I need during the busy work week!

    Reply
    • Helen says

      21 Mar 15 at 6:14 pm

      It’s great for a busy work week, Julie – lasts for days!!

      Reply
  19. marcie says

    20 Mar 15 at 12:09 am

    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.

    Reply
    • Helen says

      21 Mar 15 at 6:15 pm

      Thanks, Marcie! Honestly, this is so much better than regular pastitsio. Thanks so much for pinning, too!

      Reply
  20. Ashley says

    19 Mar 15 at 11:54 pm

    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.

    Reply
    • Helen says

      21 Mar 15 at 6:16 pm

      Glad to have introduced you to something new today, Ashley! The yoghurt topping works really well – is great on a moussaka, too 🙂

      Reply
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