Wrapped Minced Meat & Macaroni Pie (Pastitsio)

Wrapped Minced Meat & Macaroni Pie (Pastitsio)

Wrapped pastitsio, a traditional Greek recipe with a twist. Graviera cheese, minced meat and butter mingle in fyllo dough!



  1. Chop garlic and onion
  2. In a flat pot we let the butter simmer and add onion, garlic and mix for 2-3 minutes
  3. Add minced meat and constantly mix until brown on high heat
  4. Deglaze pan with cognac, add spices (allspice, cinnamon, cumin,) watered tomato paste, sugar and salt to taste
  5. Allow sauce to simmer until thick.
  6. Simultaneously, we boil pasta in plenty of salted water
  7. Drain pasta, move into the pot and add 1 tsp of Horio Butter, minced meat, eggwhite, and 100 gr grated cheese
  8. Grease an ovenproof dish or pan with butter
  9. Smear butter on and between two sheets of fyllo dough
  10. Place filling on fyllo dough  – lengthwise – with a good amount of the pasta and meat filling, sprinkle with cheese and place in dish / pan
  11. Continue this process until there is no more filling
  12. Preheat oven at 180 degrees Celcius
  13. Lightly beat milk and eggyolk, adding nutmeg and salt
  14. Pour over fyllo and set aside for 10 minutes
  15. Bake for approximately 50 minutes at 175 degrees Celcius, until pie is golden brown
  16. Cut and serve


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    500 gr. minced meat 1 onion 2 garlic cloves 50 ml. cognac 2 tbsp Horio Butter Corfu Type or Horio Soft with Cow Butter 1 tbsp tomato paste 1 cinnamon stick 4 allspice berries ½ tsp cumin salt pepper

    For the stuffing

    500 gr. Pastitsio pasta (Buccatini or other large tubular pasta) 1 egg white 1 tsp Horio Butter Corfu Type or Horio Soft with Cow Butter 200 gr. Grated Kefalotiri cheese

    For the wrap

    1000 ml. milk 1 egg yolk ½ tsp nutmeg 500 fyllo dough sheets Horio Butter Corfu Type or Horio Soft with Cow Butter, for smearing


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