Pastitsio may look like a lasagne but don’t be fooled, it’s totally different to its Italian counterpart, this Greek pasta dish usually uses lamb as it primary meat ingredient spiced with cloves and cinnamon cooked in tomatoes and red wine.
Lasagne it may look but do you know it is more related to an Italian dish with the same name, the pasticcio, a large family type of savoury pie made with either meat, fish or pasta prepared over a pastry crust and sometimes topped with béchamel sauce. Pasticcio came from the Latin word past?cium which means pie and was used to describe “a mess”, “a tough situation”, or a pastiche. 
The Greek pastisio does not have the curst but it uses bucatini or other tubular pasta where meat is either mixed or placed on top. Béchamel used is quite different as well as it uses egg yolks in addition to the usual flour, butter and milk.
It is a lovely dish, with the added spices it gives it an extra edge over the usual lasagne, don’t get me wrong as both are good but if you want a bit of change from the usual one then this dish is for you.
Frequently Asked Questions
What type of pasta is best to use for Pastichio?
Bucatini or other tubular pasta varieties are recommended for Pastichio to hold the rich meat sauce.
How do I know when the béchamel sauce is ready?
The béchamel sauce is ready when it thickens to a creamy consistency and coats the back of a spoon, ensuring you whisk continuously to prevent lumps.
Can I substitute the lamb in this recipe?
Yes, you can substitute the lamb with ground beef or a mix of meats, but keep in mind that the flavor profile will change slightly.
