Revisiting some of my favourite recipes from years gone by has been a real joy lately — especially the ones I don’t cook nearly as often as I should. Few dishes transport me straight back to sun-soaked evenings and relaxed Mediterranean living quite like traditional Greek Pastitsio.

During my time living on the beautiful island of Kefalonia, it wasn’t just the scenery that stayed with me — it was the food. From generous home-cooked meals shared by the family I rented from, to small local tavernas filled with more locals than tourists, every dish felt comforting, honest, and deeply rooted in tradition.

One recipe I return to time and time again is Pastitsio. Often compared to lasagne because of its layered structure, it’s actually something completely different — gently spiced, rich without being heavy, and unmistakably Greek in both flavour and texture.

With travel to Greece uncertain during covid lockdowns, recreating this dish at home became my way of bringing a little Mediterranean sunshine into the kitchen. And once you realise it’s simply built from three comforting layers, it becomes far less intimidating than it first appears:

• A pasta base
• A slow-cooked cinnamon-spiced meat sauce
• A rich, velvety béchamel topping

Each element can be prepared separately, making this an ideal weekend comfort food recipe or relaxed afternoon cook.

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Ingredients for Greek Pastitsio

Meat Sauce

• 500g minced meat
• 1 tin chopped tomatoes or small carton of passata
• 1 tbsp tomato purée
• 250ml beef stock
• 2 small onions, finely chopped
• 3 garlic cloves
• 2–3 bay leaves
• 1 sprig thyme (or dried thyme)
• ½ tsp cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste

Method

1. Soften the onions in olive oil and a little butter until translucent.
2. Add the mince and brown thoroughly.
3. Stir in the garlic, tomatoes, tomato purée, stock, herbs, cinnamon, salt, and pepper.
4. Simmer gently for around 45 minutes until reduced to a thick, rich sauce. Stir occasionally to prevent sticking.

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Béchamel Sauce

• 1 pint milk
• 80g butter
• 80g flour
• 1 egg

Method

1. Warm the milk gently in a saucepan.
2. Melt the butter in a separate pan, then stir in the flour to create a smooth paste.
3. Cook for a few minutes to remove the raw flour taste.
4. Gradually whisk in the warm milk, stirring continuously until smooth and thick.
5. Cook for a few more minutes, then cover and allow to cool slightly.
6. Beat in the egg — this creates the signature thick, golden Pastitsio topping.

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Pasta Base

• ~350g dried pasta (traditionally bucatini, but casareccia or strozzapreti work well)
• 2 eggs, beaten
• Handful grated cheese (feta preferred, Parmesan works well too)

Method

1. Cook the pasta according to packet instructions, then allow to cool slightly.
2. Mix through the beaten eggs and grated cheese.

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How to Assemble Pastitsio

1. Layer the pasta base in an ovenproof dish.
2. Spoon over the thick meat sauce.
3. Finish with the béchamel sauce, smoothing the top.
4. Grate a little fresh nutmeg over the surface.
5. Bake at 180°C for around 45 minutes until golden and set.

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Serving Suggestion

The hardest part is waiting.

Allow the Pastitsio to rest for 30–45 minutes after baking so the layers hold together when sliced. Serve generous portions with a glass of red wine, a little sunshine if you’re lucky, and for a moment you might just feel like you’re back in Greece.