45 Reviews of Greek Pastitsio

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!

From: Kim T.

On Oct 31, 2006

This was a very easy and tasty meal. It was inexpensive to make, easy prep, easy clean up and tasted excellent! Those are all the qualities I look for in a recipe.

From: FlemishMinx

On Dec 7, 2004

My first time making pastitsio, but won't be my last. This is really delicious and despite the fact that you are preparing three different things at the same time, quite easy to put together-though you will dirty a few dishes ;} I added in two finely minced garlic cloves (step 3) just because we are garlic lovers, otherwise followed recipe exactly. The 11x7 baking dish is perfect, too. Thanks for posting !

From: All-Natural-Nut

On Apr 4, 2008

Pastitsio is my all time favorite Greek dish, and this is a WONDERFUL recipe for it. the flavor is full, and the balance of noodles to meat to bechamel is perfect. the only change that I made was, instead of using ground beef, i used leftover potroast, which I browned up with the onions. it was a brilliant use of leftovers. This will become a regular on my menu planner! By the way, it took me longer than 1.5 hours to make, but I'm sure I'll get faster at it.

From: omm nadia

On May 23, 2006

I wish I could give this more stars! It was soooooo good! I ate a large portion and kept going back for more. It was my first time making it and not my last! I tossed the pasta w/ melted margarine and used real butter for white sauce. I also added a few more pinches of nutmeg to sauce only cuz I like nutmeg. Great recipe and I cant wait to cook it for others!

From: sha_lyn

On Jul 17, 2006

very good. I was out of mint, so I used a little oregenp and thyme instead

From: Bohemiangurl

On Feb 19, 2006

This a great recipe! Not too complex and lots of bechamel sauce with the custard texture which is superb! Kept to the recipe except for adding half a cup of parmesan in the bechamel sauce. Thanks for posting!!

From: Chef #343026

On Aug 16, 2006

THIS dich was alsome great favor

From: Dreamgoddess

On Jan 12, 2005

Before finding this recipe, I had never even heard of pastitsio and really wasn't sure it would be something my family would enjoy. However, since I love new adventures in cooking, I decided to go ahead and try it. I'm so glad I did! The pastitsio had a delicious blend of flavors and was actually very simple to prepare despite the lengthy steps involved. We all enjoyed this served with a simple salad and french bread. Thanks so much for sharing this recipe!