Directions: |
Directions:In a large pot, add a little olive oil and heat over medium heat. Add the chopped onions and sprinkle with a generous pinch of salt, cook until onions are just translucent. Add the ground beef and cook and stir until no longer pink, breaking it up with a wooden spoon as it cooks. Add the 2 cans of tomato sauce and cinnamon, stir and bring to a simmer.
In a separate pot, cook noodles in boiling salted water until al dente. Drain noodles and when cool enough to handle, put them in a large bowl and mix one beaten egg into the pastitsio noodles with your hands.
Preheat oven to 350º. In a lasagna pan, drizzle olive oil in the bottom or coat lightly with cooking spray. Put all of the noodles which were tossed with egg in the bottom of the pan and arrange evenly. Sprinkle with a third of the shredded cheese. Using a slotted spoon, cover the noodles and cheese evenly with all or most of the meat mixture, leaving room for the béchamel layer on top. Sprinkle another third of the cheese over the meat layer. You now have noodles, cheese, meat, cheese layered so far.
For sauce: Melt butter in sauce pan over low heat. Add flour slowly and whisk. Allow sauce to thicken but not burn. Lower heat if necessary.
After the béchamel has rested a few minutes, pour it over the meat and cheese layer, spreading evenly over the top. Sprinkle the remaining cheese over the béchamel.
Place pan on a baking sheet and then into preheated oven and bake for 1 hour, until browned and center is hot. If not browned enough, after 1 hour, turn on broiler and cook another 3 - 5 minutes, watching carefully until top is browned.
Let pastitsio rest for 10 minutes before serving. |
Personal
Notes: |
Personal
Notes: This is a family recipe from Alexandra's mother's aunt from Greece, who we call Yia-Yia. This is not a weeknight recipe, but more of a special occasion recipe due to the length of time it takes to prepare. You'll have a messy kitchen, but full, satisfied belly.
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