Greek pastitsio
PRINT
RECIPE
Whatsapp
Viber

Greek pastitsio

An amazing traditional Greek recipe with rich buttery bechamel, Horio feta and graviera cheese. By chef Dimitris Skarmoutsos.

6512
THIS RECIPE WAS MADE WITH
DIRECTIONS
INGREDIENTS
PRINT
RECIPE

DIRECTIONS

  1. Cook pasta according to the instructions on the package. Drain pasta, add Horio Soft with Cow Butter and Horio feta and transfer to an oiled baking pan.
  2. Preheat oven at 180C.
  3. Put minced meat and onion in a large pan over medium heat for 8-10 minutes, mixing with a spoon. Add garlic and cook for 2 more minutes. Then add tomatoes, salt and cinnamon. Pour sauce over pasta. Sprinkle with ½ cup grated Horio graviera mature.
  4. Make béchamel: Melt butter in a large pot. Add flour, salt and pepper and gradually add milk while mixing. Simmer for 1-2 minutes until thick.
    in a small bowl slightly mix a small quantity of hot mixture with the eggs and return the egg mixture to the pot, mixing lightly but constantly. Bring to a simmer and cook for 2 minutes.
  5. Pour béchamel over minced meat and sprinkle with the rest of the graviera cheese.
  6. Cover the pan and bake for 20 minutes.
  7. Uncover and bake for another 30-40 minutes, until brown.
Whatsapp
Viber
COMMENTS
No comment has been made yet.

    INGREDIENTS

    2 ½ cup penne pasta 2 tbsp melted Horio Soft with Cow Butter 1 cup Horio feta cheese, crumbled 2 kilos minced meat 1 medium onion finely chopped 2 garlic cloves finely chopped 1 can tomatoes concasse ½ tsp salt ½ tsp cinnamon 1 cup Horio graviera mature, grated

    For the béchamel

    ½ cup Horio Soft with Cow Butter 2/3 cup all-purpose flour ½ tsp salt ½ tsp pepper 4 cups milk 2% fat 2 large eggs
    CATEGORIES
    INGREDIENTS

    HORIO SUGGESTS

    Weekly menu

    FOLLOW

    horio