Host Bridget Lancaster shares the steps to making a hearty Pastitsio.
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26 Comments
The beef reminds me what your sloppy joe mixture should look like before you place it on a bun. Ohhh, I love this dish!!!
I am happy to see the🤗 Greek subscribers commenting! We are going to get those fine little touches that makes their families dishes so delicious!!!❤😉👏👏
I made this for Christmas dinner and it turned out amazing. Many thanks!!
Thank you for this. Yasou.
Can you leave out the red wine? Any substitutions?
Not my Papou's recipe, but I'm going to try it for sure!
So this is a Greek take on lasagne?
omg I love this dish
There’s not enough meat and there’s not enough Panagia icons in the background. There’s no yia yia love.
Looks amazing. Just an observation but seem like a Greek spiced lasagna. Something worth trying.
This recipe looks amazing! I'm so excited to try it! Love you guys!
No red pepper flakes or spearmint. Not authentic. Why do you have to add hot pepper and gobs of black pepper in everything you cook? That's why I don't watch your shows anymore. I like FLAVOR.
I made a vegan version tonite for my boyfriend, and it was amazing! I used a pkg of Impossible Burger, almond milk, plant butter, and vegan cheese. A++!!
We laymen need a definitive explanation of what simmering is. Every time I make this dish, I end up with watery liquid instead of a creamy mixture.
Thank you for sharing your time and talent ❤yumilicious
Mint in Pastitsio? Nah. (Michal Symon and Cat Cora have good recipes.)
This reminds me of moussaka which is also a Greek disk as well
I live in Cincy and eat Skyline, Gold Star and Blue Ash Chili. I literally made this recipe this evening. . I spent almost 3 hours making a less flavorful 3 way lol. The béchamel just lacks flavor. I adore ATK, and will continue to make their recipes. This is great for the rest of the country, but for the greater Cincinnati area, just get Skyline.
Pre-peeled garlic is probably from China and is dangerously poisonous if consumed on a regular basis.
DO NOT MAKE THIS VERSION. This was absolutely disgusting. I followed the recipe to a T. It tasted like garbage. I wouldn't feed it to a dog. Thanks for costing me a ton of money worth of ingredients and all evening in the kitchen. DISGUSTING.
This looks amazing. Definitely will be making this.
Greek here as well, if you can cook the pasta in the béchamel, that means the béchamel is not thick enough–never have seen that before….I think the béchamel Greeks make is much thicker and not a classic béchamel as far as ratios go….interesting that you are using oregano and mint….of course the classic is cinnamon but I have also seen combos with that and clove or allspice, even bay leaf….I personally use cinnamon and cloves….I also used powdered cinnamon because you have more control, that whole stick thing some Greeks do you can't control the intensity and you don't want it tasting like dessert….oregano sounds interesting but mint….I would have to try it before I knock it….I've also seen the yolks go only in the béchamel and the whites can be mixed in w the pasta and the meat so it doesn't go to waste….
I mean, I was six minutes into this and I forgot what you were making.
I like a lot of the changes, but that béchamel layer needs to be a lot thicker and needs more meat. My mom has used macaroni for years instead of the Greek noodles and I think it works better than ziti. Ina Garten made up her own “pastitsio” recipe. As a Greek person, I couldn’t tell you what that was, but it probably is delicious.
I know cooking isn't baking and so there aren't as many hard and fast rules; however, this recipe contains A LOT (too many to list) of departures in method, ingredients, amounts, ratios, sequencing, etc. from most other pastitsio videos. Curious if anyone has made and compared this take on it to other more traditional versions and what your thoughts are.
Looks absolutely cohesive!
Question and if any ones knows please comment. Has anyone tried this recipe but instead of pasta used cauliflower( I am thinking for someone who is a Diabetic)?