Greek Pastitsio Recipes

Pastitsio is one of my favourite Greek dishes, a traditional-style pasta bake a little like a moussaka or lasagne, and it’s absolutely delicious! There are a few slightly different versions of it, so here are my top 2 from Gousto & Pinch of Nom.

Gousto Recipe – Lamb Pastitsio

So delicious, I’ve made this twice in the past week! A very comforting and filling meal, be prepared to do a bit of work too by making your own béchamel sauce. It’ll be well deserved in the end 🙂 I served mine with a rocket salad but this is great on it’s own too.


Ingredients (for 2 large portions):

  • 1 brown onion
  • 1 garlic clove
  • 80g cheddar cheese
  • 1 tbsp dried oregano
  • 1/2 tsp ground cinnamon
  • 250g lamb mince
  • 200g tortiglioni (this is the traditional pasta used for this dish but you can use others if needed)
  • 1 beef stock cube
  • 2 heaped tsp of tomato paste
  • 50g rocket
  • 1 tbsp balsamic vinegar

For the sauce:

  • 30g butter
  • 30g flour
  • 350ml milk


  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Boil a kettle. Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat. Add the lamb mince and cook for 4-5 min, breaking it up with a wooden spoon as you go.
  2. Peel and finely dice the brown onion. Peel and finely chop (or grate) the garlic. Dissolve the beef stock cube and tomato paste in 300ml boiled water – this is your tomato stock.
  3. Add the diced onion and chopped garlic to the pan and cook for 7-8 min further or until the onion has softened. Once softened, add the ground cinnamon and dried oregano and cook for 1 min further or until fragrant. When fragrant, add the tomato stock and cook for 4-5 min further or until thickened to a ragù-like consistency.
  4. Meanwhile, add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain and rinse under cold water and set aside for later. Tip: This will get rid of the starch and will stop the pasta sticking together!
  5. Return the pot to a medium heat with 30g butter. Once melted, add 30g flour and stir with a wooden spoon for 1-2 min or until a grainy paste forms – this is your roux. Gradually whisk 350ml milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce.
  6. Add the cooked pasta to the lamb and give everything a good mix up – this is your Greek lamb pasta. Add the Greek lamb pasta to an oven-proof dish and top with the béchamel sauce. Grate the cheddar cheese over the top and season with a generous grind of black pepper. Put the dish in the oven for 20-25 min or until golden brown – this is your lamb pastitsio bake.
  7. Use this time to clear up, set the table, have a cup of tea or simply chill! Combine the balsamic vinegar and 2 tbsp olive oil in a bowl. Wash and drain the rocket, then add it to the bowl and stir it all together – this is your dressed salad. Once golden, remove the lamb pastitsio from the oven and allow to cool slightly.
  8. Serve the pasta bake with the dressed salad and enjoy!


Pinch of Nom Recipe – Beef Pastitsio

With a fair few more ingredients in this one, this is also a delicious version, and an easier sauce to make for the top too letting the oven do the work!


Ingredients (for two large portions):

  • 1 celery stick, chopped finely
  • 1 large carrot, peeled and chopped finely
  • 2 onions, peeled & chopped finely
  • 3 garlic cloves, peeled & minced
  • 200-250g beef mince
  • 1 beef stock cube
  • 1 red wine stock pot
  • 150ml boiling water
  • 150g mushrooms (I didn’t use these as I am not keen on mushrooms in certain dishes)
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1 tbsp balsamic vinegar
  • 1 tbsp Henderson’s relish
  • Salt & pepper
  • 1 x 400g chopped tomatoes
  • 180g dried pasta (we used capricci pasta)
  • 250g passata
  • 1 tbsp tomato puree
  • 30g grated cheddar
  • 10g grated parmesan/hard cheese

For the sauce

  • 250g Greek yogurt
  • 1 egg
  • 1 tsp onion granules
  • 1 tsp garlic granules


  1. Preheat the over to 200C (Fan 180C/gas mark 6). Add the celery, carrot, onions and garlic to a saucepan with some oil on a medium heat and fry for approx 5 minutes until softened. Add the minced beef and brown for about 5 more minutes.
  2. Add the stock cube and wine stock to 150 boiling water and dissolve. Pour the stock into the saucepan. Then add the mushrooms to the pan along with the thyme, cinnamon, balsamic vinegar and Henderson’s relish. Season with salt & pepper and simmer for about 5 minutes.
  3. Add the chopped tomatoes then put the lid on the pan and leave to simmer on low for about 15 minutes.
  4. Meanwhile, cook the pasta according to packet instructions and whilst this is cooking, make the white sauce by mixing the Greek yogurt, onion and garlic granules together in a bowl.
  5. When the pasta is cooked, drain and split into half. Take the saucepan with the mince off the heat. Pour one half of the pasta into the saucepan and add the passata and tomato puree. Pour the other half of the pasta into the white sauce and stir.
  6. Spoon the pasta and the meat sauce mix into the bottom of an oven dish and spread it out. Spoon the pasta and white sauce mix on top of the meat sauce in the dish. Scatter over the grated cheeses on top.
  7. Place the dish in the oven for 25 minutes, until the top is golden.


This is such a delicious meal! Please give it a go and let me know what you think?

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Happy munching 🙂

One comment

  1. […] Another absolute fave of mine is the Greek dish Pastitsio. I have cooked a few versions of this, one from a Gousto recipe, and one from the Pinch of Nom book. There were certain differences such as Gousto used lamb mince and required a white sauce made from scratch (a roux sauce of flour, butter and milk whisked till thick), whereas the Pinch of Nom used beef mince and the sauce was a lot easier to make just mixing eggs and yogurt and leaving the oven to do the work of thickening the sauce. I enjoyed both of course. Check out both recipes here. […]


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