Although Mezedes chef/owner Vangeli Gelis reminded me that there’s not really a change of seasons in Greece when I asked him for a fall Greek recipe, the Pastichio dish he cooked up was warm, comforting and could easily slip into my rotation of go-to fall favorites.
Van says that Pastichio is basically a Greek lasagna—it’s a very popular comfort food he’d had often while growing up in Greece. Either way, it’s irresistible.
Pastichio
(Serves 6-8)
Ingredients
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2 lb ground chuck
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16 oz penne pasta
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2 Tbsp oregano
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1 tsp salt
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1 tsp black pepper
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1 tsp granulated garlic
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1 tsp ground cinnamon
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3–4 oz chopped red onion
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4 oz feta crumbles (optional)
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6 oz butter
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1 qt milk
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1 c all-purpose flour
Instructions
1. Cook the ground chuck with the seasoning and onions till browned. Remove from heat and drain any excess fat.
2. Cook the pasta, drain and pour into a 2-inch-deep prepared casserole dish.
3. Put the cooked beef mixture on top of the pasta, pressing firmly down so it becomes compact.
4. Melt the butter in a skillet, then slowly whisk in the flour till a thick paste forms.
5. Turn heat to medium and add milk, whisking the flour mixture till it thickens.
6. Take the béchamel off heat and slowly pour it over the meat and pasta, crumble the feta over the top and bake at 350 for 20–25 minutes or until the top becomes a nice golden brown.
7. Remove from the oven, cool for 10 minutes and serve.
MezedesGreekFood.com | 6405 Branch Hill-Guinea Pike, Loveland | 513.900.9309