Greek Pastichio Recipe (Greek Lasagna)

In honor of Greek Easter this past weekend, me and my chef in crime (aka my husband) decided to make Pastichio, “The Greek Lasagna”. This is a recipe taken from a cookbook that was written by a few Greek ladies that attended my husband’s Grandfathers church. So it plays into my husbands heritage, and brings back fond memories for him. Its absolutely super indulgent and rich, creamy and savory, I can’t get enough!!

My husband recently made a trip to a Greek store located in NYC and brought back a piece of Pastichio along with the type of noodles and cheese that is traditionally used in this recipe(rozoni #3 and kefalotiri cheese). In a pinch, you can certainly substitute for penne or macaroni and Parmesan cheese.

Pastichio is a layer of cooked meat in a tomato paste sauce, a layer of noodles, and is topped with a sort of bechamel type sauce that turns into a rich custard when baked. This recipe is not for the faint of heart I tell ‘ya, it is super indulgent. The recipe makes a ton of food so you’ll have enough to share…..or don’t, I won’t judge, this dish is delish!!!

Here is the recipe:

Pastichio Recipe


  • 1 lb macaroni (ronzoni #3)
  • 3 lbs ground beef
  • 3 eggs, beaten
  • 1 cup butter
  • 1/2 cup milk
  • 2 cups cheese (kefalotiri or parmesan)
  • 4 tbsp parsley, chopped
  • 2 large onions, chopped
  • 1/2 cup tomato paste, thinned with 3 tbsp of water
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup panko breadcrumbs
  • salt and pepper to taste


Boil macaroni according to directions on package; drain and rinse in cold water and transfer to a bowl. Add eggs, milk, and cheese to macaroni and mix together. Butter a 12x9x3″ baking dish, spead the bottom with breadcrumbs Put half of the macaroni in the pan and set other half aside. Brown meat in a pan in batches and season with cinnamon and nutmeg while cooking, drain excess grease but leave enough in the pan to coat it. Saute onion in grease until translucent, about 7-8 minutes. Add meat back into pan and add tomato paste. Let simmer for 15 minutes. Spread meat on top of macaroni and top meat with remaining noodles.

White sauce


  • 2 sticks butter
  • 4 tbsp flour
  • 4 cups milk
  • 6 eggs, beaten
  • 1 cup grated cheese (kefalotiri or parmesan)


Melt butter over low heat. Whisk in flour 1 tbsp at a time. Add milk slowly while whisking together and let cook until warm, (about 12 minutes) stirring constantly. Add eggs and cheese. Continue stirring until mixture is slightly thick. Pour sauce over macaroni; bake at 350 for 1 hour.

Let me know what you think if you make it, or if you don’t!!!

6 thoughts on “Greek Pastichio Recipe (Greek Lasagna)

Add yours

  1. This is one of my favorite dishes and your preparation looks amazing! I haven’t found the traditional tube pasta and I’m too lazy to order online, so use large elbows instead. Sometimes I use a mixture of lamb and eggplant for the sauce. Yum.


    1. Thank you so much for the feedback!!!! I actually considered using lambs instead of beef or a 50/50 mixture. I’ll have to put eggplant in next time I make it, that sounds good almost like a combination between pastichio and moussaka!


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