Greek Pastitsio

From: ConnieG

On Jul 20, 2009

GREAT!!!! I made it for a huge family gathering (tripled the recipe), a little extra pasta, and it was perfect. I'm Greek and was hoping it would taste like my Aunt's pastitsio. Right on the money! We never use mint in ours. Add a big Greek salad and you are all set!

From: Chef #1318814

On Jul 9, 2009

i am greek and was always too scared to make this as i thought it would be difficult to make. I followed this recipe step by step and didnt find it difficult at all and it tasted great as well. The only thing i could recommend is i think it needs a little bit more pasta

From: Kats' Meow

On Jul 9, 2006

I was hesitant at first because my husband doesn't like the idea of nutmeg and cinnamon in anything but eggnog or pie. However, the flavors bake into this really well and he went back for seconds and thirds! I love greek food so of course I loved this. I couldn't find 'ziti' or 'bucatini', so I used penne rigatoni instead. Like Linda, I also served this with 'Cucumber feta cheese and Mint #135455'.This is great for when you just want something different. Tip: Flavors all flow really nicely with a glass (or two) of chardonnay.

From: Lowfat Linda

On Nov 4, 2005

Absolutely excellent dish! I omitted almost all of the butter (used a little with the flour) to cut down on the fat and calories, but otherwise followed the recipe exactly. The mint, cinnamon and nutmeg really made the meat tasty. I served this with 'Cucumber With Feta Cheese and Mint' (Cucumber With Feta Cheese and Mint) and 'Greek-Style Corn on the Cob a La Evelyn' (Greek-Style Corn on the Cob a La Evelyn) as well as steamed broccoli and the meal was a great success. I will be making this dish again. Thank you Truebrit!