Pastitsio in Blech

Greek Pastitsio – the recipe

Pastitsio in Blech

Greek Pastitsio

Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine greek
Servings 10 people


Meat filling

  • 3 dl olive oil
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 1 kg ground beef
  • 2 tbsp tomato concentrate or double the amount of fresh tomatoes
  • Water enough to cover the meat
  • ½ tbsp pepper
  • Ev. clove powder to taste
  • Ev. cinnamon powder to taste

Béchamel sauce

  • 250 g butter
  • 10 tbsp flour (heaped)
  • 1 lt water/milk mixture
  • salt to taste
  • 2 eggs


  • 750 g tubular spaghetti no. 2


Meat filling

  • Heat olive oil
  • Sauté onions and garlic in it
  • Add meat and brown
  • Add tomato concentrate, water and spices and simmer for about 1 hour. The water must be almost evaporated.
    Fleischsauce für Pastitsio


  • Melt butter in large pan
  • Add flour little by little, whisking well until a thick paste is formed.
  • Then add milk/water mixture gradually, always stirring well so there are no lumps.
  • When the mixture is soft and creamy, add the 2 eggs and mix well again.
    Eier für Béchamel-Sauce


  • Cook “al dente” in enough salted water.


  • Put a layer of pasta in the baking dish (half of the pasta).
    Teigwaren für Pastitsio
  • Spread the meat sauce over it.
  • Spread the second half of pasta on top.
  • Spread the bechamel sauce on top
  • Bake in the oven at 250°C until golden brown
    Pastitsio in Blech
Keyword pastitsio

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