Greek lasagne (Pastitsio) from Saveur Magazine, Aug/Sep 2010 (#131): The Greece Issue (page 106)

  • bay leaves
  • ground beef
  • green bell peppers
  • Parmesan cheese
  • cinnamon sticks
  • nutmeg
  • canned tomatoes
  • all-purpose flour
  • milk
  • butter
  • chile flakes
  • yellow onions
  • dried chorizo sausages
  • Greek macaroni

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground veal or pork for ground beef and bucatini or elbow macaroni for Greek macaroni.

  • springandfall on October 03, 2014

    After reading comments from readers on Saveur webpage, reduced bechamel to 2/3 recipe and added 1/2 cup pasta cooking water to assembled pastitsio to make up for lost moisture (since pasta is only partially cooked at that point). Fabulous, with leftovers for days.

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