MAde pasticcio for the first time in a while

[Old Crank]

One problem I have is the amount for 3 people. And I have limited freezer space.

This version called for separating two eggs. The yolks go into thre bechamel topping. The whites get added to the cooked noodles along with some crumbled feta. The idea is that the whites will help hold the noodle together when baked. Te recipe also calls for you to try to line up the noodles as much as posible.
I think it did help a bit when serving to have the noodles lined up and the feta added to the flavor.

[splat]

1. Recipe?

I know you've tweaked it now, I'd love to try it.

[Old Crank]

2. Just some minor mods

Since I'm in Europe some measurements don't match well.
Here is the base recipe I used.

https://www.recipetineats.com/pastitsio-greek-beef-pasta-bake/#wprm-recipe-container-58209

[getagrip_already]

3. we gave up lining up the noodles some time in the 1950's....

Or I should say my mom did, and nobody objected. lol.

My wife makes it now nd nobody even notices. We follow the recipe in the coockbook Greek cooking for the gods, with a few family changes.

But it is a holiday favorite for sure. We never have to woryy about leftovers. They get taken away by family after the meal.

Enjoy!

Basic construction is a lyer of pasta, covered in butter and parmesan, than lathered in bescemel. Then a layer of meat sauce. Then another layer of pasta/butter/parm/beschamel and then pfilo. Then bake.

[dweller]

4. My favorite Greek restaurant highlighted their pastitio today

Yes with the noodles lined up and no phyllo


Perfect on a cold winter’s day 😋



✌🏻

[Old Crank]

5. It does make

For a nicer presentation.
Not sure it is worth it but the egg whites would have a better chance of holding the noodles. Thought I would try it once.
The Mrs. Thinks this might have been the best one I've done.