INCREDIBLE Pastitsio (Greek Lasagna)
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- Опубліковано 14 жов 2024
- Pastitsio (Greek Lasagna) is truly as stunning in appearance as it is in deliciousness. Layers of Greek tubular pasta topped with a savory thick meat sauce and then a dense Greek bechamel and baked to perfection. Perfect for New Year's feast or any time of the year for that mater!
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Chicken Gryo with Homemade Tzatziki Sauce:
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PASTITSIO INGREDIENTS:
For the Meat Sauce:
2 tbsp olive oil
1 onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
2 lbs ground beef, 85% lean
1 cup red wine
2 cups crushed tomatoes
1/4 cup tomato paste
1 beef bouillon cube, crushed
2 bay leaves
1 whole cinnamon stick
Pinch of ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1½ tsp Kosher salt
1 tsp ground black pepper
For the Greek Bechamel:
8 tbsp unsalted butter
1 cup all-purpose flour
4½ cups whole milk, warmed
Pinch of nutmeg
1 tsp Kosher salt
1½ cups Kefalotryi Greek cheese (or Parmesan or Romano)
2 egg yolks (save the whites for the pasta)
For the Pasta and Assembly:
1 lb Pastitsio No. 2 pasta, or bucatini or penne, cooked al dente
2 egg whites
1½ cups Kefalotryi Greek cheese (or Parmesan or Romano) - divided
FULL RECIPE:
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Another fanTAStic video from my favorite UA-cam couple. I can (almost) smell the aromas from here. 😮Always enjoy your banter in the kitchen. 😅 Have a very Happy New Year! ❤🎉
Happy New Year, Glo! We are very thankful for YOU!!!! xoxox
What a nice twist on Lasagna. I love to cook, so will definitely try this out. Thank you. I have to say you two are a hoot. Love watching you.
Thank you so much! We hope you do try the pastitsio, it's fun to make and so yummy!! xoxo
This is reminding me of a dish I had years ago at Grendel’s Den in Harvard Square. I don’t recall the name of it. I remember the cinnamon. It was very good. I’ll have to try this sometime!
Yum!!!!
Another winner! I've made this before but this recipe sounds much better than mine! Great idea for the New Year...Happy to you all and thank you again! xoxo
Im Greek / Australian. And this my friends is perfection. Thanks guys 😊
You honestly have no idea how much that means to us! Thank you so so much! We worked hard at really get this dish right...and hearing this from you just means the world to us! Please stay in touch and stay tuned...so much more on the way!! xoxo
I looove watching you two! YUM~O~LICIOUS!!!!
Thank you, Susan!!!!! xoxo
Another great recipe!!! Love your delicious presentation & entertainment. I always smile & laugh when y'all visit, lol. Be Blessed & Happy New Year. 💕🥰✝️
Thank you so so much, Paula! That truly means so much to us! Happy New Year to you and your loved ones!!! xoxo
Looks delicious 😋 can’t wait to try this recipe.I’m from NY and I have this in a Greek restaurant.Happy New Year 🎊
Yes!!! So good...and really fun to make at home! Happy New Year!!
You guys are so much fun to watch. Looks yummy.
Thank you so so much! That means the world to us!!!!
This looks phenomenal. Thank you for sharing, well done!
Thank you so so much! It really is amazingly delicious!
That looks so good. I might just be giving that a try 🤔. Kris and Wesley I hope y’all had a great Christmas and have an awesome New Year!! 🎉🎉🎉
Thank you, Paul!! We had a great Christmas and we hope you and yours did, too! Happy New Year!
Wow ! This looks delicious!The goat cheese really brings great flavour too. Okay Kris, I’ve asked before,but an you now give us a great Moussaka recipe? Please.Happy New year to my Fave gourmet guys!!♥️♥️🇨🇦🇨🇦
Have made moussaka but never pastitsio. You’ve inspired me to give it a go! 👏🏻💙
We think you'll love it! We're doing a moussaka for the channel/blog soon!
Adding your milk in 3 parts and using a whisk will help it incorporate into the flour better without clumping.
Kafalo-whata cheese?? Standby while I run to the corner market (or take a flight to Greece) ... 😆 ((WOW)) Looks incredible!! When the video first began and you showed all those beautifully cut noodles, I pictured Kris having sous chef Wesley stack little noodles in perfect rows 😂.. Who knew you just lay those long noodles in the dish & they wind up cutting like that!?!? 😮 Your Chicken/Spinach lasagna is really hard to beat, but I'll try this one too! I'll use the cheese & noodle substitutions you suggested though 😉 ~~~THANKS for another awesome recipe!! xoxo
The name of these cheese is hard to say, for sure! But, it is yummy...as is the entire dish! And those noodles!!! Thank you so much!!!! xoxo
looks great - u guys are hilarious
Thank you so so much, Brad! We had fun making pastitsio...and it's soooo yummy! Please stay in touch and stay tuned...so much more fun and food on the way! Kris & Wesley
Is that really the rule with wine? Cause ive always said and done the exact opposite lol. If i get a wine i dont love ro drink, i cook with it! That way its not wasted and honestly i cant tell the difference when i use a good quality red wine or the $4 wine from the grocery store.
No need to break the wine when cooking with it. We just don't recommend cooking with a wine that's so bad you wouldn't drink it at all (ie, cooking wine). Happy New Year!
Please don’t call this a “Greek lasagna”! It has nothing to do with lasagna! Pastichio is pastichio!
Ok!
That’s right, it’s not a “Greek lasagne.” Also, these are lots of deviations from a “traditional bolognese” sauce. Not just the cinnamon. Traditional bolognese sauce has celery, to complete the sofrito. And it’s a mix of pork, beef and veal. And it’s cooked for at least 4 hours. No bay leaves. No spices other than salt and black pepper. And absolutely no garlic. We Italians don’t cook with loads of garlic. Just a world away from this recipe. Also, the min you add cheese to bechamel it’s no longer bechamel. It’s Mornay sauce. There’s no such thing as “Greek” bechamel. Bechamel is French and regardless of who uses it, it’s still French. That’s waaaaay too much nutmeg, btw. That sauce needed a lot more milk. It shouldn’t start off like a thick paste. It should get thicker after you cook it for a while. And Greeks don’t cook their pasta al dente. None that I’ve ever seen, anyway. And I spent years in Greece. Also, you know how you prevent the pasta from sticking to itself or the bottom?….. you use enough water to let the pasta swim around. That’s how you should cook pasta. The water should be as salty as sea water and enough water to let the pasta swirl around. No oil or constant stirring necessary.
I use penne pasta, easier to cut with a fork. Also do a moussaka with eggplant instead of pasta
Sounds awesome! Happy New Year!