🇬🇷 Craving creamy, cheesy, cinnamon-kissed comfort? Say hello to Pastitsio—the Greek lasagna that Toula’s Yiayiá would’ve baked with love and a wooden spoon!
✨ In this recipe, Elena (your favorite loud Greek cousin) walks you through step-by-step how to make the iconic dish from My Big Fat Greek Wedding—complete with béchamel, spiced meat sauce, and oven-baked perfection.
💙 Whether you’re feeding your Greek in-laws or just channeling Aunt Voula’s “I make lamb!” energy, this dish is a guaranteed showstopper.
👵 Made with love, sass, and a few too many opinions—just like Yiayiá intended.
📌 Subscribe for more Greek comfort food, Mediterranean recipes, and big fat stories from the Greek kitchen!
📷 Using mostly stock footage + Elena’s narration
🎙️ Voice: 25-year-old Greek woman (Elena) with humor and heart
🧵 Hashtags:
#Pastitsio #GreekFood #MyBigFatGreekWedding #ComfortFood #GreekRecipes #YiayiaCooking #GreekLasagna #MediterraneanDiet #ElenaCooks #GreekKitchen #TraditionalGreekFood #GreekCulture #Opa
If you don’t have pastitio on the table, did your yaya even raise you? And yes, Kukla, this is the Greek lasagna that made Aunt Vula say, “I make lamb in my big fat Greek wedding.” Pastitio is our comfort food, our party food, our I’m sorry, I yelled food. Today, I’ll show you how to make it step by delicious step. Oppa, first the base, long macaroni. Ideally, bukatini, but if your grocery store is out, any tubular pasta will do. Boil it, salt it, love it. This is the foundation of your Greek masterpiece. Kukla. Now the meat sauce. Olive oil, chopped onion, garlic. Sizzle until golden. Then in goes the ground beef. Stir like yayya is judging you from the heavens. Add tomato paste, cinnamon, a dash of nutmeg, and a splash of red wine. Let it simmer. Let it flirt. Bashamel, darling, the queen of sauces. Melt butter. Whisk in flour. Then slowly add warm milk. Stir until thick and creamy. Finish with a pinch of nutmeg, salt, and two eggs whisked in like you mean it. Time to build. Pasta on the bottom, meat sauce in the middle, and that dreamy bashamel on top. Smooth it out gently. Top with grated kefalotiri or parmesan if you must. It’s okay. Yaya will forgive you. Bake at 375° for 45 minutes or until golden, bubbly, and glorious. The house will smell like love, oregano, and home. This is the dish that gets brought to every nameday, wedding, and guess who’s pregnant dinner. It’s the pastitio that gets you a husband, or at least a compliment from a Greek mother-in-law. Look at those layers. Crispy, creamy, beefy perfection. The kind of dish that makes you call yayya just to say thank you. Or maybe just savor slowly on your own. I’m not judging. If this pastitio doesn’t transport you straight to a Greek wedding dance floor, check your seasoning. Like we say in Greece, caliex klamo. And remember, never trust a Greek girl who skips the Bashamel.
Dining and Cooking