Pastitsio with Provencal herbs
8 servings
60 minutes
Pastitsio with Provençal herbs is a Greek casserole that combines the cozy texture of ziti pasta, a rich meat sauce, and a delicate yogurt cream. This dish resembles Italian lasagna but has a distinctive Mediterranean aroma thanks to the Provençal herbs. Historically, pastitsio is a traditional dish of Greek cuisine, reflecting the Greeks' love for rich flavors and baked dishes. The scent of bay leaves, nutmeg, and aromatic red wine adds depth to the flavor. The gooey cheese layer of kefalotyri and cheddar makes the texture rich and satisfying. Pastitsio is perfect for cozy family lunches or festive dinners, and its velvety structure and harmony of spices captivate from the very first bite.
1
Heat oil in a large skillet and sauté finely chopped onion and garlic over medium heat for 5 minutes until the onion is soft. Add the minced meat and fry over high heat until browned. Add tomatoes, wine, broth, bay leaf, and herbs. Bring to a boil, reduce heat, and simmer for 40 minutes. Add salt.
- Vegetable oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 4 cloves
- Ground beef: 1 kg
- Canned tomatoes: 1 kg
- Dry red wine: 250 ml
- Beef stock: 250 ml
- Bay leaf: 1 piece
- Herbes de Provence: 1 teaspoon
2
Preheat the oven to 180 degrees. Meanwhile, cook the pasta in a large pot of boiling water, then drain. Layer part of the pasta evenly on the bottom of a greased baking dish. Pour half of the lightly beaten eggs on top and cover with meat sauce.
- Ziti: 350 g
- Chicken egg: 3 pieces
3
Mix yogurt, remaining eggs, grated kefalotiri, and nutmeg. Pour into a dish. Top with grated cheddar and bake for 40 minutes until golden brown. Let sit for 10 minutes, then serve.
- Greek yoghurt: 500 g
- Chicken egg: 3 pieces
- Kefalotyri cheese: 200 g
- Nutmeg: 0.5 teaspoon
- Cheddar cheese: 60 g
