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Pastitsio with Phyllo

Greek lasagna layered with phyllo dough and penne pasta, wine meat sauce, and cheese, truly a traditional Greek dish.
Course Main Dish
Cuisine Greek
Keyword Greek, pasta, pastitsio, phyllo
Author Mary Papoulias-Platis

Ingredients

  • 2 pounds of lean ground beef
  • 1 cup onions, chopped
  • 2 tablespoons of butter
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 cup wine, sherry or marsala
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 1/2 pound penne pasta
  • 1 pound phyllo dough, defrosted
  • 3 cups cheese, pecorino or kefalotiri, grated
  • 12 eggs
  • 1 quart milk
  • 1/2 pound of butter for brushing phyllo
  • 1/2 cup butter for pasta

Instructions

  1. Preheat oven to 350 degrees.
  2. Saute onions in 2 tablespoons of butter until softened.
  3. Add ground beef, salt and pepper, cook until browned.
  4. Add wine, tomato paste, and water to beef. Reduce until no liquid is present.
  5. Cook pasta until al dente (almost done).
  6. Remove, drain, and add 1/2 cup melted butter.
  7. In a 14x11 pan, brush bottom of the pan with butter, and layer 1/2 pound of the phyllo in pan, brushing each layer with butter.
  8. Place half the pasta over the phyllo spreading evenly.
  9. Sprinkle with half of the cheese, spreading evenly.
  10. Add all the ground beef to the pan.
  11. Add the remaining cheese.
  12. Add the remaining pasta.
  13. Beat the eggs until fluffy and light, add the milk.

  14. Carefully pour the milk over the pasta, allowing it to soak in.

  15. Layer the remaining pound of phyllo over the noodles.
  16. Trim the edges of the phyllo with a knife around the rim of the pan.
  17. Cut into 3x5 pieces, or 4x6 pieces.
  18. Place on a sheet pan to catch drippings while baking.
  19. Bake in the oven for 45-60 minutes, until golden on top and firm.
  20. Let sit for 15 minutes before serving.

Recipe Notes

Can be assembled ahead of time and placed in freezer. If frozen: Bake unthawed for 1 1/2 hours. Can be made a day ahead of time baked and re-heated. Pyrex makes a 14x11 inch glass pan. Recipe adapted from : The Complete Book of Greek Cooking- St. Paul's Greek Orthodox Cathedral