Pastissia

Pastissia, also spelled pastitsio or pasticio, is a baked pasta dish found in Greek and Cypriot cuisines. It is the Greek version of the Italian pasticcio and is often described as a Greek-style lasagna, though it has its own characteristic flavors. The dish typically combines pasta, a meat sauce, and a creamy béchamel topping.

Ingredients usually include tubular pasta (such as bucatini, penne, or macaroni), ground beef or lamb cooked with onions, garlic, tomatoes, and spices such as cinnamon and allspice, and sometimes oregano or pepper. A thick béchamel sauce is spread over the assembled layers and cheese is sprinkled on top before baking. Greek varieties may use kefalotyri or graviera cheese in the sauce or as a finishing touch.

Variations exist across regions and households. Some versions add a layer of fried potatoes beneath the meat sauce; others omit béchamel entirely in favor of a simpler tomato-meat layer. Vegetarian adaptations substitute vegetables or mushrooms for the meat. The dish is traditionally baked until the top is golden and set.

Pastissia is commonly served as a main course, particularly in colder months and on special occasions. It is widely prepared in homes and tavernas in Greece and Cyprus and is commonly found in Greek communities abroad. The dish reflects a fusion of culinary influences from the Mediterranean and Ottoman traditions.

Preparation usually involves precooking the pasta to al dente, preparing a meat sauce, preparing a béchamel, then assembling in a baking dish in alternating layers and baking until the top is browned and the dish is firm.