Pastitsio is one of the most famous Greek dishes worldwide, often compared to lasagna for its similarities. But make no mistake, the special pasta used to make pastitsio will completely change your perception !
- 1 kg minced meat
- 1 finely chopped onion
- 3 medium tomatoes, peeled and cut (or a can of peeled tomatoes)
- ½ cup white wine
- 3 tablespoons extra virgin olive oil
- 1 l bechamel
- 1 kg pasta for pastitsio
- 1 cup grated cheese
- 3 saucepans
- 1 baking dish
Heat the olive oil in a saucepan and sauté the minced meat and the onion until they are golden. Then, add the tomatoes, white wine, salt, pepper, cover and cook on medium heat.
If it is necessary, you can add a little water in order to cook the minced meat.
Cook the pasta for pastitsio in boiling salty water, stopping cooking once they are al dente (they must be firm). Drain and set aside in the pan.
Grease a gratin dish about 25 x 35 x 5 cm and pour in half of the pasta. Then cover with the minced meat.
Cook in the oven at 180 ° (Thermostat 6) for about 45 minutes, until the gratin is golden.
Let it for 20 minutes, then cut into squares.
Serve with a good tomato and cucumber salad. Enjoy your meal !