Pastitio (Greek)


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I found a Greek grocer where I bought the #2 Misko noodles (long tubes). They are so cool when you cut the casserole!

But you could use elbow macaroni, which I've done in the past.

The bechemel makes it!

A great dish with a Greek salad!


Pastitio Recipe

Crème sauce
6 cups milk
12 tbs flour
2 sticks butter
1 tsp sea salt

5 eggs

To create crème sauce, combine all ingredients in a saucepan, stirring constantly until thickened over medium heat. Let stand.

2 lbs ground beef
½ cup olive oil

1 onion chopped
2-3 green onions chopped
2 tsp sea salt

¼ tsp pepper
½ cup wine
½ cup chopped parsley
1 can tomato sauce and 2 Ts tomato paste
1 cup water
1 ½ number 2 Misco macaroni

½ cup butter melted
1 cup grated Romano cheese

Sauté onions with oil and add ground beef. Season with salt, pepper, and parsley. Mix well about 10 minutes. Add wine, tomato sauce, tomato paste, and simmer until moisture is absorbed.

Cook macaroni in salt and plenty of water until done. Pour into colander, rise, and drain well. Mix with melted butter. In a large baking pan place half of buttered macaroni in pan. Sprinkle with grated cheese. Cover with meat mixture. Sprinkle grated cheese over meat and cover with remaining macaroni. Sprinkle grated cheese over top. Pour crème sauce over pastitio.

Bake 350 for 45 minutes, or until top browns.


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I have made this version many times over the years. I love it because it calls for ground lamb, and is less than 300 calories a serving but tastes "full fat" and delicious. :good:


Pastitio (Greek macaroni pie, adapted from The Dieter’s Cookbook)
1 cup elbow macaroni
1 pound ground lamb
2 cloves garlic, minced
1 onion, chopped
1 (8 oz.) can tomato sauce
¼ cup grated Parm. Cheese
½ teas. Salt
¼ cinnamon ( I omit)
½ teas dried thyme or 1 teas fresh
1 ½ cups milk
3 T. flour
½ teas salt
2 eggs, beaten
Cinnamon or paprika
Preheat oven to 375 degrees.
Cook macaroni. Cook lamb, onions and garlic until meat is browned, then drain well. Stir in macaroni, tomato sauce, 2 T. Parm cheese, ½ teas. salt, thyme and ¼ teas. cinnamon, if using. Place meat mixture in casserole dish.
Combine ½ cup milk, the flour and ½ teas. salt – whisk well. In as saucepan, combine the remaining milk with the milk/flour mixture and cook until thickened and bubbly. Cook 2 minutes more.
Gradually add ½ cup of the milk mixture to eggs, whisking constantly. Slowly add the egg mixture to the milk mixture, whisking constantly. Add in rest of Parm. Cheese.
Pour sauce over meat mixture. Sprinkle cinnamon (I substitute paprika) over top.
Bake, uncovered, in 375 oven for 30 to 35 minutes or until bubbly on top. Let sit 10 minutes before serving.


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I was going to say that it's better with ground lamb... but ya covered that.

Also... no cinnamon. :)


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Lily, I bet you or Paul has a great recipe for this????



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2 pounds ground lamb (you can use beef but...why would you??)
6 TBS butter
2 onions chopped fine
salt and pepper to taste
2-4 TBS tomato paste
1/2 cup red wine ( you can leave this out but...again why would you??)
1 cup water
1 and 1/4 cup macaroni
1/2 melted butter
12 eggs
1 qt whole milk

3 cups grated Romano cheese (sometimes I mix some parm cheese in too)
Bread crumbs

Saute lamb and onion in 4 TBS butter
Season with salt and pepper then add the
tomato paste
and water
Simmer until most of the liquid has absorbed

Cook noodles until almost done, drain well
and mix with the melted butter

Butter a large baking pan and sprinkle with the bread crumbs
and then with the grated cheese

Place half the noodles in pan
sprinkle with more of the cheese
and cover with the lamb mixture
Sprinkle with more cheese
add the rest of the noodles
add more cheese and bread crumbs

Beat eggs
mix with milk
pour over noodles
Bake at 350 for one hour or until nicely brown on top

I also sometimes add a layer of the following.
2 10 oz packages of frozen spinach
1/2 cup bread crumbs
2 TBS butter
1 TBS grated onion
salt and pepper
2 eggs
3/4 cups goat feta

Defrost frozen spinach by letting it sit at room temp
Squeeze extra liquid from it.
mix with all the other ingreds


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I like the ease of your milk/egg topping, Trish, and am eager to try it! Though I'll cut the recipe in half.

Thanks for posting it!



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I think I'll make a batch next week. There are always hungry people around here so I'll do the large size. :) We can't get ground lamb here so
I will have to use hamburger.....