pastitsio

Pastitsio is a traditional Greek baked pasta dish and one of the best-known items in Greek home cooking and taverna menus. The name derives from the Italian pasticcio, meaning a pie or mixed dish. The dish typically consists of three layers: a base of pasta (often bucatini, penne, or another tubular form), a savory meat sauce made with ground beef or lamb, onions, garlic, tomato, and spices such as cinnamon or nutmeg, and a thick, creamy top layer of béchamel sauce enriched with eggs and cheese. The assembled casserole is baked until the meat sauce is well flavored and the béchamel is set and golden.

In Greece and the broader region, pastitsio reflects a blend of local ingredients and Mediterranean flavors. Variations exist by region and household, but the core components—pasta, meat sauce, and béchamel—remain consistent. The dish is commonly seasoned with warm spices and may be topped with grated cheese such as Kefalotyri or Parmesan.

Pastitsio is typically served in square portions as a main course and is often accompanied by a simple salad or yogurt. It refrigerates well and can be reheated in an oven to restore its texture. While closely related to Italian lasagna, pastitsio emphasizes a pasta layer and a rich béchamel topping, making it a distinct preparation within Greek cuisine.