Authentic home cooking from Greece, with US measurements. 
Rich Pastitsio
Simply very delicious and flavorful. You should definitely try it!
A few more tips:
Don't be afraid to use cornstarch. Try it! Trust me, you won't regret it. Its flavor is milder and tastier than regular flour. The baking dish you use for pastitsio should be either a large round or large square one, but it definitely needs to be deep, because the pastitsio (especially with the cheese) will puff up as it bakes. In my opinion, don't use a regular glass baking dish because the béchamel might spill over. For the cheese, it's best to divide it as follows: 14 oz (400 grams) regato, 14 oz (400 grams) graviera (such as Astakos or Amfilochia), and 7 oz (200 grams) kasseri. This way, you'll have a balance between sweet and salty flavors. The wine should be at room temperature. If it's been in the fridge, take it out half an hour before using. If you forget, you can warm it up just a little in a small saucepan. This will help bring out its aroma. Where I say "about" in the ingredients, it's because, as you know, we older cooks often cook by eye, as the saying goes.
https://www.youtube.com/watch?v=GtTjxOI6Tr8
Rich Pastitsio
Simply very delicious and flavorful. You should definitely try it!
A few more tips:
Don't be afraid to use cornstarch. Try it! Trust me, you won't regret it. Its flavor is milder and tastier than regular flour. The baking dish you use for pastitsio should be either a large round or large square one, but it definitely needs to be deep, because the pastitsio (especially with the cheese) will puff up as it bakes. In my opinion, don't use a regular glass baking dish because the béchamel might spill over. For the cheese, it's best to divide it as follows: 14 oz (400 grams) regato, 14 oz (400 grams) graviera (such as Astakos or Amfilochia), and 7 oz (200 grams) kasseri. This way, you'll have a balance between sweet and salty flavors. The wine should be at room temperature. If it's been in the fridge, take it out half an hour before using. If you forget, you can warm it up just a little in a small saucepan. This will help bring out its aroma. Where I say "about" in the ingredients, it's because, as you know, we older cooks often cook by eye, as the saying goes.
https://www.youtube.com/watch?v=GtTjxOI6Tr8
Open in Cookpad AppSteps
- 1
In a large wide pot, add enough olive oil to cover the bottom, then add the grated onions and ground beef. Sauté over medium heat. Once the meat is browned, add the green pepper and stir. Pour in the wine and let it cook until the liquid is absorbed and the aroma comes out.
- 2
Next, add the grated tomatoes, cinnamon, cloves, and allspice, stirring everything together. Let it cook for about 5 minutes until the liquid is absorbed.
- 3
Then add 1 1/2 to 2 cups water and let it simmer for about 30 minutes.
- 4
After 30 minutes, add the tomato sauce, stir well, and add about 1 cup more water. Add salt, stir again, and let the meat cook for another 30 minutes until the liquid is absorbed.
- 5
When done, remove the pot from the heat and let the meat filling cool for a bit.
- 6
Prepare the pasta. Boil the pasta in plenty of salted water, then drain well. Spread the pasta in the baking dish and separate it with your hands. Let it cool for a bit.
- 7
In a pot, add the milk and cornstarch. Turn the burner to medium heat and whisk constantly. Once the milk starts to boil, the mixture will begin to thicken. Remove from heat and keep whisking. Depending on how thick the béchamel is, you may need to add a little more milk or cornstarch. Whatever you add, make sure to whisk very well so the béchamel stays smooth. Then add 2 heaping tablespoons of butter and let it cool for a bit.
- 8
With your hands, mix pieces of butter into the pasta so it's well coated. Add plenty of cheese and mix everything together. Arrange the pasta evenly in the baking dish.
- 9
Spread the meat filling evenly over the pasta, add more cheese on top, and use a spoon to smooth out the mixture.
- 10
Now return to the béchamel. Add the eggs (whole) and mix well. Add a little salt, cinnamon, and a bit of ground cloves, and mix again. Then add the remaining cheese to the béchamel and mix with a fork or whisk until combined.
- 11
Finally, pour the béchamel over the dish and shake the pan gently so it spreads evenly and there are no gaps.
- 12
Bake in a preheated oven at medium temperature for about 1 hour, until the top is beautifully golden brown.
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