Dining and Cooking
Pasta

Pastitsio | Greek Pastitsio Recipe



This is one of the most well known Greek dishes out there. This video shows step-by-step how to make pastitsio. In this traditional Greek baked pasta recipe, I’ll show you how to organize and prepare this dish quickly and easily. Simply boil the pasta, make the meat sauce, do the bechamel, put it all together & bake. This recipe will feed a crowd. Whether you make it for yourself or others, it’s sure to be a hit all the time, every time!!!!

Recipe: https://kensgreektable.com/pages/classic-pastitsio-hearty-greek-lasagna

You’ll find links below on the vids showing how to make the meat sauce and bechamel…. FYI: the meat sauce and bechamel recipes can be used to make moussaka as well.

Greek Style Meat Sauce: https://youtu.be/N7IAxPwFcho

Bechamel Sauce: https://youtu.be/Sh9x9xZ_dKM

Follow link for more videos:
https://www.youtube.com/channel/UCKcWiAPPSrY10wP1zHMw1ag/videos

For collaborations or business inquiries contact:
Ken’s Greek table
770 Lawrence Ave. W.
P.O. Box 58024
Toronto, ON M6A 3C8
(416) 209-8414

Website: kensgreektable.com
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42 Comments

  4. Liz Buckner

    Just a quick question. You do not temper the egg yolks before adding to the hot béchamel? Thank you!

  5. Theresa Fain

    My daughters in-laws to be are Greek, and this is my favorite. Thanks, you made the recipe look awesome to make💕

  8. Georgia Louki

    I made this morning macaroni and topped it with your bechamel,conclusion:from now on I make my bechamel only your way!and the evening I m going to make your galatopita.

  9. Katherine Bishop

    Small army or a few Greeks, haha. This is beautiful!! And you learned the recipe from a γριά .
    I wish I paid attention when my mother was cooking. She was an amazing cook like you, Ken! Thank you!!

  15. Gail Jones

    KEN HELP, I’m cooking right now and I think I put in to much cinnamon! What can I do! 😱😱😱😱🤔

  16. Blake Thornton

    Tomato paste tip. Open both ends and remove one end and push with other. Comes out in a tube. No muss no fuss. Save the cans they come in handy. Any paste not used put in small container cover with oil. Use when small amounts are called for.

  17. David Clark

    volunteer. You ken,

    So glad you put in a really great ly detailed easy to follow along
    And easy going on this recipe.
    Were catching up on some of your other great vids.
    Our local greek owned operated
    ,Diner has this on their menu
    Periodically.
    VERNON DINER
    VERNON CT.

  23. Frances Ortega

    OMG I did this and came back to find out the temperature, and I realized I forgot the eggs!🙈🙈🙈 Oh well I'm sure it will be fine…I'll just remember the eggs next time.

  26. Walter Perez

    🙏🏻 thank you Ken another superb OPA !!!meal it looks magnifique and tastes yummy or like we Australians call “a fair dinkum job) or a job well done good on ya mate 🇦🇺🇦🇺👍🇨🇦🇨🇦🇬🇷🇬🇷

  27. steve3511

    Ela ken how much mince beef I need is it 500grams or 1kg and also what temperature for my oven to pre heat in degrees Celsius ?

  28. Lisa Gretchko

    Thank you so much for this video! I am a novice in the kitchen and your instructions were clear and easy to follow. My boyfriend is Greek and when he came home and saw that I was making pastitsio, his eyes lit up. He said that it came out perfectly! Thank you again – I will definitely be trying more of your recipes!

  29. Helen Mary

    Thanks for the tip about not mixing the pasta with butter because it makes it“Waterproof“ meaning that it will not mix absorb the meat and/or the juices from the meat. That was a very good piece of advice. I never knew that before!!!

  30. Helen Mary

    Well, Ken, you definitely had the smell-o-vision on because I was definitely able to smell your pastitsio. I’m just so sorry that you did not add a little bit to your video where you cut the Pastitsio with your friend and showed us what the inside looked like and showed us you and your friend enjoying it. That would’ve been a great addition to this video. In any case, thank you for all the tips and tricks. I really enjoyed your video and your Canadian accent. Definitely subscribing to your channel. And I will be making this recipe tomorrow for my daughter-in-law!

  31. Donna Dodd

    Ken, just back from Lefkada… this is going on the menu for tomoz night… I love how you unashamedly do extra olive oil. We bought some oregano infused olive oil home… it is the taste of Greece 🧿🇬🇷💙

  33. bgxw

    Καλέ μου φίλε, αυτό δεν είναι "greek pastitsio" είναι "greeklish pastitsio" best regards.

  38. Ana Morris

    Rest in Paradise Ken, you have taught me so much! memory eternal, you live on in our hearts, memories and the fabulous dishes u shared with us ❤Rest now legend

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