6 Reviews of Greek Pasta and Beef

From: canarygirl

On Aug 16, 2002

What a nice change of pace! The recipe was very easy to follow, and the dish easy to prepare (though it did make alot of dishes! )I loved the flavors that the cinnamon and nutmeg gave the dish. I did add stock instead of water, as well as 1 tablespoon of tomato paste, as well as upped the garlic to 3 cloves and added about a teaspoon of oregano. My family and I really enjoyed this, and I will be making it again for sure! Thanks for a great recipe!

From: JustJanS

On Aug 12, 2002

Yooper, I haven't made pastitso for years, thanks for the memory jolt. This was good, and I followed the recipe to the letter. I felt when I ate it though, that something was missing, so dug up my old recipe. It also had wine, tomato paste and stock, and I think that would deepen the flavour of the meat layer, other wise it was exactly the same. I would suggest that you would get 8 average servings out of the dish I cooked tonight, so watch that if your diners are average eaters.

From: Evie*

On Dec 7, 2002

My family liked this easy to follow meal. (3 adults) Enough leftover for lunch the next day. The cinnamon and nutmeg are a great addition. Next time Im going to add the wine and paste that Jan mentioned. Thanks for posting.

From: TheDancingCook

On Aug 22, 2003

I was excited to try this recipe but was a bit disappointed( I'm sorry Yooper!). I did like the cinnamon/nutmeg seasoning in the beef, but found the dish to be a bit on the dry side. I would like to try this again; maybe following some of the other reviewers suggestions of extra ingredients and will use more beef. I used shredded parm, not grated; I think that may have contributed to the dish having less flavor? Thank you for posting; I'm going to give this one a 2nd try, maybe I was having an off cooking day?

From: FCR Gal

On Nov 5, 2007

Made this for dinner tonight and it was a big hit with my DH. It is inexpensive to make using ingredients you always have on hand. I will have to agree that it did dirty a lot of dishes, but that won't stop me from making it again. We thought it had very good flavor and consistency. The only thing I was unsure about was the sauce. Is it a sauce or a crust? I baked it for 45-50 minutes as the recipe stated. The top was bubbly and heated through, but not like a crust. When I put a knife in it, the knife did not come out clean. Not sure what is correct. Nevertheless, we will make it again.

From: stephdray

On Dec 14, 2005

This dish was something tasty and different, but it came out very dry for our tastes, and more bland than my family is used to. I also felt like I had to use every dish in the house! If I make it again, I will have to add something to make it wetter. Perhaps more tomato sauce or wine. Thank you for getting me thinking about Greek cuisine though. It's a nice change of pace.