Pastitio – Greek Macaroni Casserole

For the pastitio, first prepare the stuffing. For the filling, chop the onions and sauté them with butter until translucent, then add the mince, breaking it up and browning it evenly. Then increase the heat.

Add tomato puree and wine and mix well. Add spices and simmer on low heat for about 1 hour with the pot open. At the end, the whole should be a creamy mass, season with salt and pepper.

In the meantime, mix the eggs with the cream, nutmeg and salt for the sauce. Then cook the macaroni al dente (it should still have bite in any case). To finish, stir about half of the breadcrumbs and cheese into the meat filling.

Butter a large baking dish, then sprinkle with breadcrumbs. Layer half of the macaroni on top, then spread a third of the cream and egg sauce on top and sprinkle with cheese.

On top of that, put all the meat sauce and again spread a third of the egg-cream sauce and again spread cheese on top. Then place the second half of the macaroni, the remaining egg-cream sauce and the remaining cheese on top.

Finally, spread the remaining breadcrumbs and put a few flakes of butter on top. Now bake at 180 °C hot air for about 50 minutes until golden. If the crust is too brown before the time, cover with aluminum foil.

Leave to stand for about 15 minutes after removing from the oven. Serve with olives, leaf salad or Greek farmer’s salad.

Preparation Tip:

Pastitio can be frozen very well.

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