Pastitsio

Country Of Origin: Greece  🇬🇷

Though the Greeks didn’t invent pasta, they’ve been savoring pasta-like dishes since ancient times. In fact, some words we associate with Italian cuisine—like lasagna and macaroni—are believed by many to have Greek roots.

The dish known today as pastitsio borrows its name from the Italian pasticcio, a family of baked pasta pies layered with rich ragú. But the Greek version is something truly special. Pastitsio is to Greece what lasagna is to Italy—or what mac and cheese is to America: comforting, aromatic, and irresistibly indulgent. Imagine golden tubes of pasta nestled between layers of spiced tomato-meat sauce—made with lamb or beef—and crowned with a creamy, cloudlike béchamel. The finishing touch? A dusting of salty kefalotyri or kasseri cheese that forms a beautifully crisp top.

Bursting with the warm embrace of cinnamon, nutmeg, cloves, and allspice, pastitsio is the kind of dish that fills both stomach and soul—especially on a chilly winter evening. In Greece, it’s traditionally served in February, during the pre-Lenten festivities of Apokries, with Apokreo Sunday marking the last day meat can be enjoyed before Lent begins.

Prepared in generous portions and made from humble, affordable ingredients, pastitsio isn’t just a meal—it’s a centerpiece. Whether for a family gathering, a festive celebration, or simply a cozy night in, this baked delight captures the spirit of Greek hospitality in every luscious bite.

Our Favorite Recipe: https://www.foodbymaria.com/pastitsio/

The Ultimate Greek Cookbook: https://amzn.to/4mYa4am

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