Greek Pastitsio Recipe (Authentic Greek Lasagna)

Greek Pastitsio is a classic Mediterranean pasta casserole that layers tender pasta, rich spiced meat sauce, and creamy béchamel sauce. Often referred to as Greek Lasagna, this hearty baked pasta dish is perfect for family dinners, special occasions, or weekend cooking.

What is Greek Pastitsio?

Pastitsio (pronounced pa-sti-tsio) is a traditional Greek pasta bake featuring layers of savory meat sauce, tubular pasta (like bucatini, penne or ziti), and a rich béchamel topping. It’s often compared to Italian lasagna but is uniquely Greek due to the use of warming spices like cinnamon and cloves in the meat sauce.

The word Pastitsio has roots in the Italian pasticcio (“pie”), which refers to baked pasta or savory pies.

Ingredients You’ll Need (Serves ~8)

Pasta Layer

• 450 g bucatini, penne or ziti pasta
• 110 g feta cheese, crumbled
• 2 egg whites

Meat Sauce

• 900 g lean ground beef (or mix of beef & lamb)
• 2 medium onions, finely chopped
• 2 garlic cloves, minced
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• 150 ml red wine (optional)
• 1 cinnamon stick
• 1 whole clove
• 1 bay leaf
• Olive oil
• Salt & black pepper (to taste)
  (Spices give Pastitsio its iconic Greek flavor.)

Béchamel Sauce

• 120 g plain flour
• 120 g butter
• 1000 ml milk, warmed
• 2 egg yolks
• 50 g grated Parmesan or Kefalotyri
• Nutmeg, salt & pepper

How to Make Greek Pastitsio

1. Cook the Pasta

Boil the pasta for 2–3 minutes less than al dente (so it doesn’t become mushy after baking). Drain and mix with the egg whites and crumbled feta — this helps the pasta bind together neatly in the recipe.

2. Prepare the Meat Sauce

1. Heat olive oil in a pan over medium-high heat.
2. Sauté onions until translucent.
3. Add garlic and ground beef; brown thoroughly.
4. Pour in red wine and let it evaporate.
5. Stir in tomatoes, tomato paste, cinnamon, clove, bay leaf, salt, and pepper.
6. Simmer until the sauce thickens and reduces.

3. Make the Béchamel Sauce

1. Melt butter in a large saucepan on low heat.
2. Add flour and whisk until smooth.
3. Gradually add warm milk, whisking constantly to avoid lumps.
4. Cook until thick, then remove from heat.
5. Stir in egg yolks, nutmeg, salt, pepper, and grated cheese.

4. Assemble Your Pastitsio

1. Grease a baking dish (about 25 × 35 cm).
2. Spread the pasta layer evenly at the bottom.
3. Spread the meat sauce over the pasta.
4. Add another layer of pasta if needed.
5. Pour the creamy béchamel sauce on top and smooth it out.
6. Sprinkle extra cheese on the surface for a golden finish.

5. Bake to Perfection

Preheat your oven to 180 °C (350 °F). Bake the Pastitsio for 40–50 minutes until the top turns golden and firm. Allow it to rest before cutting — this helps the layers set perfectly and makes serving easier.

Why You’ll Love This Greek Pastitsio Recipe

• Rich, comforting flavor: Cinnamon-spiced meat sauce + creamy béchamel.
• Family-friendly: Great for gatherings and potlucks.
• Flexible: Swap beef with lamb or pork for variation.
• Make Ahead: Prepare in advance and bake fresh.

Tips for Best Greek Pastitsio

✔ Don’t overboil pasta — slightly undercooked pasta bakes better.
✔ Mix feta with pasta for extra flavor and binding.
✔ Let it rest before slicing — this helps layers hold shape.
✔ Use quality cheese like Parmesan or Kefalotyri for a richer taste.

Storage & Make-Ahead

• Refrigerate leftovers up to 3 days.
• Freeze portions for up to 2 months — thaw overnight then reheat.