Paistos

Paistos is a term used in Greek cuisine to describe a family of baked dishes prepared in a shallow pan. It encompasses a variety of recipes, from potato-centered casseroles to meat, seafood, or vegetable dishes, all cooked in the oven until tender and the flavors meld.

Variants and ingredients vary by region and season. Potato paistos are common and typically combine thinly sliced potatoes with onions, tomatoes, garlic, olive oil, and herbs such as oregano, thyme, or dill. Other versions may add meat, such as lamb or chicken, or seafood like shrimp or fish. Vegetarian preparations often feature peppers, eggplant, zucchini, and tomatoes, seasoned with olive oil, lemon, salt, and pepper. Some recipes include layering of ingredients, while others are laid out in a single layer before baking.

Preparation and cooking methods converge on a simple principle: assemble a mixture of ingredients in a wide, shallow pan and bake in a moderate oven until the dish is cooked through and the top shows a light golden color. Cooking times range from about 45 minutes to an hour and a half, depending on the thickness of the ingredients and whether meat is included. Paistos is typically served hot or warm and can be accompanied by a simple salad or bread.

Origins and context: the term paistos reflects the Greek practice of baking foods in a pan, and the dish exists in numerous regional interpretations across Greece and Cyprus. While not a single standardized recipe, paistos shares the broader Mediterranean approach to combining vegetables, starches, and proteins in a comforting baked dish.

See also: Greek cuisine, patates plaki, pastitsio, moussaka.