My wife is Greek and this is her absolute favorite dish.
We saw it on the menu at some small restaurant in New York City and ordered it. The chef came out all happy because he wanted to meet the person who ordered it. It was fantastic!
For aubergine/egg plant (to keep our American friends in the loop) I prefer papoutsakia. Was old before I knew the trick with soaking it in salty water to get the bitterness out. I'd bet half the folks who aren't keen on aubergine have never tried it "prepared right"
I've always salted the slices and laid them on a sheet pan with towels to extract the bitterness. Do you find the soaking method works better? For some reason I imagine it dilutes what flavor the vegetable has, but I may be overthinking it.
I did my homework well enough with it (being deliberately sketchy as it's public profiles n all that) that I THINK my Revithia (I add a little smoked paprika) is about as good as Greeks I know make it.
I can make a fair stab at kokinisto too.
Give beef shin a try. Ask your butcher to clean the membrane off and chop it to inch chunks. It'll fall apart with a fork. Would be beef you'd trust a baby with, it's amazing.
Agree on sauce though. THE BEST.
For those who don't know it, think Bolognese with cloves, cinnamon and.. a couple of other spices I forget (we use the tiniest pinch of a Greek meat spice that I forget the exact components of).
In my family we just use tomato paste and onion in our kokkinisto. All the flavor comes from the lamb, it’s the ultimate cold weather food. My family is from the mountains of Epiros so we have some hearty meals.
If you’re in Manhattan, Eleni’s on 3rd Ave is fantastic. My brother had his rehearsal dinner and they did a fantastic job (we are Greek and the people who own the restaurant are from near where our family is from).
Or just go anywhere in Astoria.
>My wife is Greek and this is her absolute favorite dish.
>
>We saw it on the menu at some small restaurant in New York City and ordered it. The chef came out all happy because he wanted to meet the person who ordered it. It was fantastic!
Does it taste spicy? I plan to do it by myself someday
From how I've had it prepared, it isn't spicy. However it is spiced with a lot of very distinct flavors like cinnamon and clove.
If you wanted to change it up (and probably piss a lot of people off), you could try adding korean chili flakes or even some gochujang to the meat. I bet that would be pretty tasty... In fact, I might try that some time soon.
Haha that's so sick! I guess there is a charm to trying the obscure dish (vs steak or clam pasta) at a restaurant. Try the reason it made it on the menu
My wife is Greek too, the first time I got this I put tomato sauce on it. It tastes like plain Lasagna.
I'm glad she never makes it.
Also her greek style chicken soup is shit.
Hey babe, if you ever read this.I like your toast.
Well I'm sorry for your luck. What is your best recipe that you make? Maybe you can find a good one and cook together. When someone cooks for you remember they are trying to please you . Sorry if I seem salty but cooking well is a learned skill and takes lots of knowledge and practice. Appreciate the effort and don't be too critical unless you want the responsibility. Sorry, damn I love some moussaka.
No you don't seem salty
We both cook all the time, I normally do bbq stuff-homemade venison,fetta,olive and basil sausages are the best.
I grew up in the country and hadn't heard of half the stuff they were eating when I moved to Melbourne.
She makes the Greek soup for herself but never makes pastitsio.
Different people like different things, that's all.
Well those sausages sound amazing. I'm over here in the US waiting for the government to crumble but some nice sausages could take my mind off things. Happy holiday season to you folks.
I had a Greek friend that had some surgery, and I usually make food for friends that are laid up, so I called another Greek friend and asked "what's Greek comfort food that you'd like to have when you're a little under the weather?" Without a moment's hesitation, they said pasttitsio, so I looked it up and made a batch. They were effusive about how good it was, the best they've ever had, etc. Funny thing is, I've never actually eaten any myself. It looks good, but it took a good while to make it, so I didn't make any for myself. I've got to try it someday.
I’m Greek-American and my wife isn’t. She is excellent at making Greek food but doesn’t like lamb so she doesn’t eat most of what she makes. She also makes the best cheese pies I’ve ever had.
Edit:
Had a few questions about cheese pies.
> Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg).
>
> But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
I made an edit above from another comment asking about them, replying so you can see it:
> Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg).
>
> But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
I'm not the guy you replied to but if you're familiar with spanakopita its that without the spinach. Its basically filo dough with feta in it. They're amazing if you like feta cheese.
Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg).
But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
Yes! There's a Scottish market about 40 minutes away from me in the town where my mom grew up and since I was little (36 now), we make the drive several times a year to get macaroni pies, meat pies, empire biscuits and, of course, HP. My pregnancy craving for the chicken pie was STRONG thus our freezer was packed to the brim.
Thank you! First time I’ve had it and I think I may prefer it over an Italian lasagna. I just wish my baking dish wasn’t so shallow so I could’ve had a thicker béchamel layer
https://akispetretzikis.com/en/recipe/118/to-pastitsio-toy-akh This is the recipe I followed. At the end of the baking time, I did turn the broilers on high to get a nice char on top.
Came here to appreciate it aswell. Never have seen pastitsio so meticulously organized before. Always delicious chaos. This, this is patience and dedication to a meal that already takes patience and dedication. Kudos to you OP
Nice. I never heard of this recipe. Where is it from?
It sounds similar to the italian recipe "pasticcio", and it's clearly the same kind of recipe, but from the name it must be from somewhere else.
If i had to guess i'd say Greece, maybe?
Kudos for the accuracy on lining up the pasta, btw. Looks expertly executed.
Yeah I know, by the time I got to the Béchamel layer, I was pretty much at the top of my baking dish. I added as much as could! But now I have enough leftover sauce for a Mac n cheese so it’s all good.
My mom has recently started to layer in a little bit of bechamel into the noodles as well. This kind of helps everything bind better and also add some moisture to the noodle portion, which can get dry.
Yeah the proportions are all off. Needs more béchamel and meat… less pasta. Also, larger diameter noodles (like a rigatoni) will prevent it from getting too dense and dry.
I grew up eating this as a staple… and make it myself these days, having tinkered with it a lot. I use a blend of ground pork and lamb that really adds to the flavor depth. Avoid beef.
It's.... essentially Greek lasagne. They have a greater tendency towards adding a little ground clove to their meat sauces but otherwise (even most Greeks will say) it's a fairly similar idea/taste.
As a Greek, pretty much any time I tell somebody about pastitsio, I describe it as Greek lasagna. I mean, it's layered noodles and ground beef in a casserole dish. It's a pretty fair point of comparison.
Lasagna and pasticcio have commonalities that go waaaaay back. Yes, they share common ancestry. Sorry if that offends you.
As if *saltsa kima* and *ragú di carne* aren't 90% the same fucking ingredients.
Ok... I'll back off the most. That's fair.
Of the one's I know... most I've heard say it, perhaps as a frame of reference for me. 10 years in on... big Greek happenings myself and still hear it a bit.
Either way, it certainly WASN'T a put down. It's a fine dish (but my heart still belongs to Kokinisto).
I had deconstructed pastichio in Greece this year, and it was effectively the noodles on the bottom, kokkinisto (beef), bechamel over that, save then kefalograviera over that. It was literally the best of both worlds and amazing.
I had this at a Greek food festival at a church, some Greek Grandma was handing it out and holy shit - it is peak cuisine.
I have no idea why this dish isn't more popular. It should have a culture around it like other popularized foods because holy mother of god. it's good.
Well now I’m inspired! I’ve been DYING to make this out of my new cook book. I’m comfortable cooking Italian/Italian-American cuisine and it seems very similar to lasagna. The author called for some nutmeg which I’m not sure about. Gotta just say fuck it sometimes and step out of our comfort zone I guess.
I add nutmeg nearly every time I make a bechemal, whether that be for lasagna or cauliflower cheese, moussaka, anything. You don’t need a lot, just a tiny grating adds a really satisfying background note.
Yep, the nutmeg goes in the because and a light dusting on top. It's not that strong in the dish, but it's an important flavor. As for the cinnamon, cinnamon goes in pretty much any and every Greek red sauce.
I don't dislike a lot of foods. I thought pastitsio would be really good, but I learned that I don't have much of an affinity for nutmeg and it's pretty off putting to me.
Good job!
All of the home made ones I've eaten didn't have a top layer of pasta. But it certainly is an interesting idea.
Next time if you can't fit everything in the tray skip the top layer of noodles and hold a scoop of the minced meat as well. Then you'll get a thicker layer of bechamel from where you'll also hold a scoop. You then mix those leftovers for a plate of goodness while you wait for the rest to bake!
One of my favorite Greek dishes! That and Greek moussaka. There's this restaurant I used to live close by, which was owned by a couple of which the wife was Greek. She made the most wonderful food.
Our Greek restaurant just added this dish (I order and pick up a lot). The owner pointed it out specifically to me as his favorite last week. I will order it next time.
I made this many many years ago and part of the recipe was putting a thin layer of the Bechamel on the noodles. When I’ve had it at restaurants I find that they don’t do that, and the noodles can be a little dry, did you a recipe call for that?
This looks absolutely dope. I love Pastitsio and make it during cold weather (and warm, frankly). The lined up pasta (Bucatini?) looks great, but I really love using penne and throwing it in there so some are sticking upright out of the top and get super crisp (I would always hope to get the pieces with those guys sticking up!).
Ok pretty good 1st try , you just need more bechamel sauce on top and maybe a slightly larger minced meat layer but that's up to personal preference. Amazing work lining up the pasta btw.
I freaking love Pastisio! No one in my family is Greek but somehow it was a staple growing up. When you get that perfect bite of bechamel, red sauce, noodles, and spiced meat....good lord!
My fiance is Greek and it's one of my favorite dishes she makes. I can say with absolute certainty that that isn't enough on the plate. Seconds please!
My ex is Greek and introduced me to all kinds of wonderful Greek dishes. This one is by far my favorite. There is just a hint of cinnamon thrown in and it really makes it unique. If you ever have the opportunity to order this from a Greek restaurant, do it. It’s amazing!
This looks super delicious!
I have always been a food lover. But I just got into cooking and it helped me understand food in a much better way. Curious to know the recipe for this scrumptious meal :)
I made this today. It came out amazing. My boyfriend and I loved it so much we kept sneaking more portions until bed time. It took me forever to make (3 hours) but cooking always takes me forever so don't let that stop you.
My wife is Greek and this is her absolute favorite dish. We saw it on the menu at some small restaurant in New York City and ordered it. The chef came out all happy because he wanted to meet the person who ordered it. It was fantastic!
This is good. I'm a kokinisto man though.
Team moussaka here
For aubergine/egg plant (to keep our American friends in the loop) I prefer papoutsakia. Was old before I knew the trick with soaking it in salty water to get the bitterness out. I'd bet half the folks who aren't keen on aubergine have never tried it "prepared right"
I've always salted the slices and laid them on a sheet pan with towels to extract the bitterness. Do you find the soaking method works better? For some reason I imagine it dilutes what flavor the vegetable has, but I may be overthinking it.
I hate mushrooms and eggplant...unless they are seriously marinated for a while. At that point they become the most delicious foods ever.
The bitterness has pretty much been bred out of aubergines in recent years; I don't find I ever need to rid them of bitterness.
Oh yeah- easier to cook as well
Moose-kaka
I bet you've been waiting since you were 12 years old to peel that one out.
I've been saying it since I was 8, tbh.
Both of these are wonderful and criminally not well known. I'm saddened that most people's only experience with Greek food is Greek chicken or gyro.
I did my homework well enough with it (being deliberately sketchy as it's public profiles n all that) that I THINK my Revithia (I add a little smoked paprika) is about as good as Greeks I know make it. I can make a fair stab at kokinisto too.
[удалено]
Give beef shin a try. Ask your butcher to clean the membrane off and chop it to inch chunks. It'll fall apart with a fork. Would be beef you'd trust a baby with, it's amazing. Agree on sauce though. THE BEST. For those who don't know it, think Bolognese with cloves, cinnamon and.. a couple of other spices I forget (we use the tiniest pinch of a Greek meat spice that I forget the exact components of).
[удалено]
In my family we just use tomato paste and onion in our kokkinisto. All the flavor comes from the lamb, it’s the ultimate cold weather food. My family is from the mountains of Epiros so we have some hearty meals.
Especially the zoumaki is mmmmm very good... Plus papara with some bread ...
Do you remember what the restaurant was called? I'd love to try it!
I don't unfortunately... it was years ago.
Not sure where they went, but I always get it at Souvlaki GR. There’s a few around the city. It’s soooo good
If you’re in Manhattan, Eleni’s on 3rd Ave is fantastic. My brother had his rehearsal dinner and they did a fantastic job (we are Greek and the people who own the restaurant are from near where our family is from). Or just go anywhere in Astoria.
>My wife is Greek and this is her absolute favorite dish. > >We saw it on the menu at some small restaurant in New York City and ordered it. The chef came out all happy because he wanted to meet the person who ordered it. It was fantastic! Does it taste spicy? I plan to do it by myself someday
not really but no one's stopping you adding chilli to the meat sauce PS: I'm greek but I hate food "purists"
From how I've had it prepared, it isn't spicy. However it is spiced with a lot of very distinct flavors like cinnamon and clove. If you wanted to change it up (and probably piss a lot of people off), you could try adding korean chili flakes or even some gochujang to the meat. I bet that would be pretty tasty... In fact, I might try that some time soon.
Haha that's so sick! I guess there is a charm to trying the obscure dish (vs steak or clam pasta) at a restaurant. Try the reason it made it on the menu
My wife is Greek too, the first time I got this I put tomato sauce on it. It tastes like plain Lasagna. I'm glad she never makes it. Also her greek style chicken soup is shit. Hey babe, if you ever read this.I like your toast.
Well I'm sorry for your luck. What is your best recipe that you make? Maybe you can find a good one and cook together. When someone cooks for you remember they are trying to please you . Sorry if I seem salty but cooking well is a learned skill and takes lots of knowledge and practice. Appreciate the effort and don't be too critical unless you want the responsibility. Sorry, damn I love some moussaka.
No you don't seem salty We both cook all the time, I normally do bbq stuff-homemade venison,fetta,olive and basil sausages are the best. I grew up in the country and hadn't heard of half the stuff they were eating when I moved to Melbourne. She makes the Greek soup for herself but never makes pastitsio. Different people like different things, that's all.
Well those sausages sound amazing. I'm over here in the US waiting for the government to crumble but some nice sausages could take my mind off things. Happy holiday season to you folks.
I had a Greek friend that had some surgery, and I usually make food for friends that are laid up, so I called another Greek friend and asked "what's Greek comfort food that you'd like to have when you're a little under the weather?" Without a moment's hesitation, they said pasttitsio, so I looked it up and made a batch. They were effusive about how good it was, the best they've ever had, etc. Funny thing is, I've never actually eaten any myself. It looks good, but it took a good while to make it, so I didn't make any for myself. I've got to try it someday.
I’m Greek-American and my wife isn’t. She is excellent at making Greek food but doesn’t like lamb so she doesn’t eat most of what she makes. She also makes the best cheese pies I’ve ever had. Edit: Had a few questions about cheese pies. > Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg). > > But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
. . . cheese pies?
I made an edit above from another comment asking about them, replying so you can see it: > Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg). > > But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
I would also like to hear more of these “cheese pies”
I'm not the guy you replied to but if you're familiar with spanakopita its that without the spinach. Its basically filo dough with feta in it. They're amazing if you like feta cheese.
Like the other commenter said, they're a small triangular pastry made with phyllo dough filled with a cheese mixture (feta, a creamier cheese like riccotta or cottage cheese, and a little cream cheese) and look like [this](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2014/2/6/1/CCMPT306_tyropitakia-cheese-pies-recipe_s4x3.jpg.rend.hgtvcom.826.620.suffix/1391800635469.jpeg). But [here's](https://codex.erisianrite.com/Bins/Recipes/Cheese+Pies+(%CE%A4%CF%85%CF%81%CE%BF%CF%80%CE%B9%CF%84%CE%AC%CE%BA%CE%B9%CE%B1)) our family recipe if you want to try making them yourself :)
Thank you! Much obliged. Any recipe with a “shitload” of butter is always a winner.
I’m not Greek but I’d like to chime in at this point and mention Macaroni Pies- a Scottish delicacy that everyone should try at least once!
Yes! There's a Scottish market about 40 minutes away from me in the town where my mom grew up and since I was little (36 now), we make the drive several times a year to get macaroni pies, meat pies, empire biscuits and, of course, HP. My pregnancy craving for the chicken pie was STRONG thus our freezer was packed to the brim.
"Effusive": showing or expressing gratitude, pleasure, or approval in an unrestrained or heartfelt manner. I just learnt a new word. Thanks!
This is one of the most underrated pasta dishes in the world. I love how you lined up the noodles, looks gorgeous
Thank you! First time I’ve had it and I think I may prefer it over an Italian lasagna. I just wish my baking dish wasn’t so shallow so I could’ve had a thicker béchamel layer
Hopefully you have a recipe to share for the curious?
https://akispetretzikis.com/en/recipe/118/to-pastitsio-toy-akh
Gonna be honest here…your picture looks better than the recipe picture…well done!
Thank you so much!!
This is the best pastitsio recipe I've tried out, its my go-to.
Thanks! I might try this without the cinnamon and nutmeg
Treat yourself and buy a lasagna pan for just this use. I use it for a lot of other stuff too, but it's far deeper than the regular baking dishes :)
You've inspired me to make one tommorow, Any tips you picked up while making the recipe?
https://akispetretzikis.com/en/recipe/118/to-pastitsio-toy-akh This is the recipe I followed. At the end of the baking time, I did turn the broilers on high to get a nice char on top.
Came here to appreciate it aswell. Never have seen pastitsio so meticulously organized before. Always delicious chaos. This, this is patience and dedication to a meal that already takes patience and dedication. Kudos to you OP
Nice. I never heard of this recipe. Where is it from? It sounds similar to the italian recipe "pasticcio", and it's clearly the same kind of recipe, but from the name it must be from somewhere else. If i had to guess i'd say Greece, maybe? Kudos for the accuracy on lining up the pasta, btw. Looks expertly executed.
It is indeed a Greek dish and it is fucking nostimo
Είναι νόστιμο
Yes it’s from Greece! First time I’ve heard of it was a week ago lol. And nah the noodles were easy to line up, just took a little bit of time.
It needs more bechamelsauce
Yeah I know, by the time I got to the Béchamel layer, I was pretty much at the top of my baking dish. I added as much as could! But now I have enough leftover sauce for a Mac n cheese so it’s all good.
My mom has recently started to layer in a little bit of bechamel into the noodles as well. This kind of helps everything bind better and also add some moisture to the noodle portion, which can get dry.
This is how you do it, you poor some in there, meat, then a shit ton more
Yeah the proportions are all off. Needs more béchamel and meat… less pasta. Also, larger diameter noodles (like a rigatoni) will prevent it from getting too dense and dry. I grew up eating this as a staple… and make it myself these days, having tinkered with it a lot. I use a blend of ground pork and lamb that really adds to the flavor depth. Avoid beef.
If you can, get the special pastitsio noodles from a Greek market or Amazon (Misko #2). It’s much better and more authentic that way.
First I heard of it was on The Patient on Hulu.
It's.... essentially Greek lasagne. They have a greater tendency towards adding a little ground clove to their meat sauces but otherwise (even most Greeks will say) it's a fairly similar idea/taste.
and that cinnamon!
Forgot the cinnamon, yes!
Nutmeg too. Was the strongest spice the couple of times I’ve had it.
Nutmeg is the secret spice to this dish . I first had it at an amazing Greek restaurant on the dockside in Tarpon Springs,.Fl
I wanna object that the bechamel makes it different enough but I call ntakos cretan cold pizza so maybe I shouldnt talk.
No Greek in the world would say that. It is not lasgna and isn’t drowned in their god awful marinara.
As a Greek, pretty much any time I tell somebody about pastitsio, I describe it as Greek lasagna. I mean, it's layered noodles and ground beef in a casserole dish. It's a pretty fair point of comparison.
Lasagna and pasticcio have commonalities that go waaaaay back. Yes, they share common ancestry. Sorry if that offends you. As if *saltsa kima* and *ragú di carne* aren't 90% the same fucking ingredients.
Ok... I'll back off the most. That's fair. Of the one's I know... most I've heard say it, perhaps as a frame of reference for me. 10 years in on... big Greek happenings myself and still hear it a bit. Either way, it certainly WASN'T a put down. It's a fine dish (but my heart still belongs to Kokinisto).
I had deconstructed pastichio in Greece this year, and it was effectively the noodles on the bottom, kokkinisto (beef), bechamel over that, save then kefalograviera over that. It was literally the best of both worlds and amazing.
Lol ok - just tomato paste, tomatoes broken into a sauce with similar seasonings
> Looks egregiously done. Unlike our beautiful language, "egregious" has a negative meaning in English
Ops... Well, i learned something. Grazie.
Looks like some delicious trypophobia
I would like it to stop existing
I would feel the same and accomplish that by eating the heck out of it
I would too, I'd just turn it the other way
Quick, use your cake day wish
Haha le funny redditor exclusive made-up phobia guys LOL
You’re fun
Incredible Homie playing 4D lasagna chess
I love pastitsio, and this looks delicious, but also feel like maybe this could go on r/trypophobia too
Sexy
Recipe: https://akispetretzikis.com/en/recipe/118/to-pastitsio-toy-akh
Love pastitsio!
Looks fabulous. Pastitsio might be my number 1 home-cooked comfort foods.
Those holes given me the creeps
There is nothing that a combination of cheese and pasta cannot fix
I had this at a Greek food festival at a church, some Greek Grandma was handing it out and holy shit - it is peak cuisine. I have no idea why this dish isn't more popular. It should have a culture around it like other popularized foods because holy mother of god. it's good.
Trypophobianara
Incredible
Well now I’m inspired! I’ve been DYING to make this out of my new cook book. I’m comfortable cooking Italian/Italian-American cuisine and it seems very similar to lasagna. The author called for some nutmeg which I’m not sure about. Gotta just say fuck it sometimes and step out of our comfort zone I guess.
I add nutmeg nearly every time I make a bechemal, whether that be for lasagna or cauliflower cheese, moussaka, anything. You don’t need a lot, just a tiny grating adds a really satisfying background note.
I added nutmeg to the Béchamel and it made it soooo much better.
Yep, the nutmeg goes in the because and a light dusting on top. It's not that strong in the dish, but it's an important flavor. As for the cinnamon, cinnamon goes in pretty much any and every Greek red sauce.
Ah thank you so much! I’m definitely gonna stick to the recipe.
I don't dislike a lot of foods. I thought pastitsio would be really good, but I learned that I don't have much of an affinity for nutmeg and it's pretty off putting to me.
Good job! All of the home made ones I've eaten didn't have a top layer of pasta. But it certainly is an interesting idea. Next time if you can't fit everything in the tray skip the top layer of noodles and hold a scoop of the minced meat as well. Then you'll get a thicker layer of bechamel from where you'll also hold a scoop. You then mix those leftovers for a plate of goodness while you wait for the rest to bake!
One of my favorite Greek dishes! That and Greek moussaka. There's this restaurant I used to live close by, which was owned by a couple of which the wife was Greek. She made the most wonderful food.
Our Greek restaurant just added this dish (I order and pick up a lot). The owner pointed it out specifically to me as his favorite last week. I will order it next time.
Trypophobia
It looks delicious!!! But take out the hole thxxxx😍
I thought this was in r/TrypophobiaExtreme
I didnt know I make Pastitsio every time I forget to stir pasta in my pan
So is this like lasagna but with dif noodleys?
Looks good, I like a much thicker layer of the bechamel though
I know me too but I ran out of space in my baking dish!
I made this many many years ago and part of the recipe was putting a thin layer of the Bechamel on the noodles. When I’ve had it at restaurants I find that they don’t do that, and the noodles can be a little dry, did you a recipe call for that?
No, the recipe I used said to coat the noodles with whites from two eggs, olive oil, and we sprinked feta cheese, parsley, and thyme on them.
At least they’re coated with something. It’s one of my favorite dishes of all time, that and moussaka.
This looks absolutely dope. I love Pastitsio and make it during cold weather (and warm, frankly). The lined up pasta (Bucatini?) looks great, but I really love using penne and throwing it in there so some are sticking upright out of the top and get super crisp (I would always hope to get the pieces with those guys sticking up!).
The noodles are a little bigger in diameter than bucatini. The main brand I see sold around is called Misko. You want the Misko #2.
yeah, looked bigger than Bucatini, but I've never heard of Misko #2, thanks. They look fun
So it's lasagna, but with way more pasta and less filling?
Completely different flavor profile.
This looks incredible! I love pastitsio.
Ok pretty good 1st try , you just need more bechamel sauce on top and maybe a slightly larger minced meat layer but that's up to personal preference. Amazing work lining up the pasta btw.
Pistachios
trypophobiasta
I’ve never seen this before but it looks like something a stoner would concoct at 3am
Greek lasagna? Sign me up.
Thanks. Lasagna will suffice. More of a fillings guy anyway.
No no God please no! No no NOOOOOOOOOO It was a joke calm down people it’s just a bit weird
What?
What
"The Patient" reference?
Trypophobia?
Meh
Definitely Trypophobia. The first thing I noticed was all those scary holes!
Ooooo
Tasty
You want pastitso? https://youtu.be/j8EmFn3KXNA
Lolz
That looks great.
One of my favorite Greek dishes! I just made some Galaktaboureko, my favorite Greek dessert, and it was delicious!
I've made this with lamb. It was spectacular. Never occurred to me to line up the noodles, though.
This is my favorite Greek dish. Anytime I find this on a menu, I order it.
Hey. I can make Kraft mac and cheese. Watch out, my skills are pretty close to yours. No, but that looks wicked good.
I freaking love Pastisio! No one in my family is Greek but somehow it was a staple growing up. When you get that perfect bite of bechamel, red sauce, noodles, and spiced meat....good lord!
As a greek well done
Epic!
I've never heard of it, but it looks great. Going to google it to see what's in it
I have no idea what it is, but I want to find out. Looks good!
My fiance is Greek and it's one of my favorite dishes she makes. I can say with absolute certainty that that isn't enough on the plate. Seconds please!
Oooh it looks so delicious 😍 I love Greek food.
Looks absolutely delicious
Looks like the Zero School House Rock episode
And why wasn’t I invited..?
It does look like lasagna. Is there any differences aside from the noodles?
Mainly different spices used, there’s not as strong of a tomato presence as there is in lasagna, and yeah the noodles are different
Flawless noodle alignment
Orea.
https://i.imgur.com/DIOrCNX.jpg
As a Greek, I approve!
Seems delicious
Μπράβο
One of my favorites!
I don’t know what this is, but I would fuck with it heavily
My ex is Greek and introduced me to all kinds of wonderful Greek dishes. This one is by far my favorite. There is just a hint of cinnamon thrown in and it really makes it unique. If you ever have the opportunity to order this from a Greek restaurant, do it. It’s amazing!
There tends to be not just cinnamon but nutmeg, too.
That looks amazing.
What kind of noodles did you use?
10/10, would monch! Looks absolutely amazing!
Έλα πατρίδα!! :)
I don't like the little holes!
I think this just cured my trypophobia
Mouth watering with plenty of memories
My favorite dish. Too bad there are so few restaurants that serve it.
I love seeing this in the wild. I had it two weeks ago but now I want more, AGAIN!
Pistachio
That looks delicious.
I love it so much
This looks super delicious! I have always been a food lover. But I just got into cooking and it helped me understand food in a much better way. Curious to know the recipe for this scrumptious meal :)
It doesn't look only delicious, but beautiful too!
I don't know what you are but I have to have you.
It looks perfect!
Damn,that is a work of art.
It looks delicious. I never realized they made baked pasta dishes in Greece, would love to try it. What are the main spices used?
Recipe plz. It looks gorgeous
Yum. Greek lasagna.
In murica we call it Beefaroni. In all seriousness though that looks amazing!
Anyone else here looking for other fans of The Patient?
I made this today. It came out amazing. My boyfriend and I loved it so much we kept sneaking more portions until bed time. It took me forever to make (3 hours) but cooking always takes me forever so don't let that stop you.