When it comes to comfort food, few dishes can match the cozy, layered goodness of Greek pasticcio. Think of it as Greece's answer to lasagna: pasta at the bottom, a rich meat layer in the middle, and a creamy béchamel topping that bakes up golden and bubbly.
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This recipe is hearty, family-friendly, and perfect for feeding a crowd. I usually make it when we've got friends over, and everyone goes back for seconds (even the kids who claim they don't like onions). If you love Greek baked dishes, you might also want to check out Greek Spanakopita Pie for another Mediterranean favorite.
What is greek pasticcio?
Greek pasticcio, sometimes spelled "pastitsio," is a traditional baked pasta dish with layers of pasta, savory beef cooked with a touch of cinnamon, and a creamy egg-based béchamel sauce. It's a staple at Greek holidays, family gatherings, and Sunday dinners.
The best part? You can make it ahead, let the layers set overnight, and reheat it the next day-it tastes even better.
Why you'll love this easy greek pasticcio recipe
- Feeds a crowd: Perfect for potlucks, holidays, or Sunday family dinner.
- Make-ahead friendly: Assemble in advance and bake when you're ready.
- Authentic Greek flavors: The cinnamon and Kasseri cheese give it that true Mediterranean taste.
- Simple layering process: Once each part is prepped, it comes together easily.
Ingredients for greek pasticcio
Béchamel sauce
- 6 Tablespoons unsalted butter
- ¾ Cup all-purpose flour
- 1 Quart whole milk, warmed until hot
- 1½ Teaspoons salt
- 3 Large eggs
Meat layer
- 4 Tablespoons unsalted butter
- 2 Medium onions, chopped
- 2 Pounds 90% lean ground beef
- ⅛ Teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ Cup water
- 2 Tablespoons tomato paste
Pasta layer
- 1 Pound ziti pasta
- 3 Large eggs, beaten
- 1½ Teaspoons salt
- 12 To 16 ounces Kasseri or Kefalotiri cheese, grated (Parmesan works as a substitute)
Step-by-step instructions for making greek pasticcio
Prepare the béchamel sauce
Melt butter in a medium saucepan. Whisk in flour, then slowly add hot milk while whisking constantly. Cook until smooth and thick. Stir in salt, then remove from heat and let cool slightly. Once lukewarm, whisk in the eggs. Set aside.
Cook the meat layer
Melt butter in a large skillet. Add onions and sauté until golden. Stir in ground beef and cook until browned. Season with cinnamon, salt, and pepper. Add water and tomato paste, then simmer for 5 minutes. Remove from heat.
Prepare the pasta layer
Cook ziti according to package instructions. Drain and rinse under cool water. Once pasta is cooled, toss with beaten eggs and salt.
Assemble and bake
Preheat oven to 350°F. Spray a deep 9x13-inch casserole dish (it needs to be deeper than a standard one).
- Layer half the pasta on the bottom, then sprinkle with cheese.
- Spread the meat mixture evenly over the pasta, followed by another sprinkle of cheese.
- Add the rest of the pasta and top with more cheese.
- Pour the béchamel sauce over everything, then finish with the remaining cheese.
Bake for 45 minutes, until bubbly and golden. Let rest at room temperature for at least 20 minutes before cutting. For best results, refrigerate overnight and reheat when ready to serve.
Tips for the best pasticcio
- Use a deep baking dish: This recipe makes a lot and needs room for the layers.
- Cool pasta before mixing with eggs: Otherwise, the eggs will scramble.
- Make-ahead tip: Assemble the night before and refrigerate. Bake just before serving.
- Cheese swaps: Parmesan or Pecorino Romano works if you can't find Kasseri.
Serving suggestions
Pasticcio is filling on its own, but it pairs beautifully with:
- a crisp Greek salad with cucumbers, tomatoes, olives, and feta
- warm crusty bread for scooping up sauce
- roasted vegetables like zucchini, eggplant, or bell peppers
FAQ
Yes, assemble the dish, cover tightly, and refrigerate overnight. Bake fresh before serving.
Kasseri or Kefalotiri is traditional, but Parmesan is a good substitute.
Definitely. Store in an airtight container for up to 3 months. Reheat in the oven for best texture.
Yes, use gluten-free pasta and replace flour in the béchamel with cornstarch.
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Bring the flavors of greek home
This easy Greek pasticcio recipe is comforting, rich, and so satisfying. With its layers of pasta, beef, and creamy béchamel, it's the kind of dish that makes everyone happy at the table.
If you try it, let me know how it turned out in the comments-I'd love to hear if your family enjoyed it as much as mine does.
📖 Recipe
Easy Greek Pasticcio Recipe
A comforting, layered Greek classic featuring pasta, savory cinnamon-spiced beef, and creamy béchamel sauce – perfect for family dinners or entertaining.
Ingredients
Béchamel Sauce:
- 6 tablespoons unsalted butter
- ¾ cup all-purpose flour
- 1 quart whole milk, warmed
- 1½ teaspoons salt
- 3 large eggs
Meat Layer:
- 4 tablespoons unsalted butter
- 2 medium onions, chopped
- 2 pounds 90% lean ground beef
- ⅛ teaspoon ground cinnamon
- Salt and pepper, to taste
- ½ cup water
- 2 tablespoons tomato paste
Pasta Layer:
- 1 pound ziti pasta
- 3 large eggs, beaten
- 1½ teaspoons salt
- 12 to 16 ounces Kasseri or Kefalotiri cheese, grated (or Parmesan)
Instructions
- Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour, then slowly add hot milk while whisking. Cook until thickened. Stir in salt, let cool slightly, then whisk in eggs. Set aside.
- Cook the meat layer: In a skillet, melt butter and cook onions until golden. Add beef, cook until browned. Season with cinnamon, salt, pepper. Add water and tomato paste. Simmer 5 minutes and remove from heat.
- Prepare the pasta layer: Cook ziti as per package, rinse under cool water. Toss cooled pasta with beaten eggs and salt.
- Assemble and bake: Preheat oven to 350°F. Spray a deep 9x13-inch dish. Layer half the pasta, sprinkle cheese, add meat layer, more cheese, rest of pasta, and more cheese. Pour béchamel on top, finish with remaining cheese. Bake 45 minutes until golden and bubbly. Let rest 20 minutes before slicing. For best flavor, chill overnight and reheat before serving.
Notes
Use a deep baking dish. Cool pasta before adding eggs. Make ahead by assembling the night before and baking fresh. Parmesan or Pecorino can replace Kasseri.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 520Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 125mgSodium: 580mgCarbohydrates: 35gFiber: 2gSugar: 4gProtein: 30g
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