Meatless Pastitsio Recipes

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PASTITSIO



Pastitsio image

Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Greek

Time 6h10m

Yield 15

Number Of Ingredients 21

1 tablespoon butter
1 onion, chopped
3 pounds lean ground beef
¾ cup water
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
¼ teaspoon pepper
2 tablespoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs, beaten
1 pound uncooked macaroni
2 eggs, beaten
1 cup grated Parmesan cheese, divided
½ cup butter, melted
4 eggs, well beaten
¾ cup half-and-half
1 cup grated Parmesan cheese
1 tablespoon all-purpose flour
½ teaspoon salt
ground nutmeg to taste

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
  • Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
  • Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
  • Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g

VEGETARIAN PASTITSIO



Vegetarian Pastitsio image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! Greek-Style casserole.

Provided by Engrossed

Categories     Lentil

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups cooked lentils (I'd use brown)
3 tablespoons olive oil
3 tablespoons butter
2 onions, finely chopped
1 large eggplant, chopped into small pieces (unpeeled)
1 -2 garlic clove, minced
1/2-1 teaspoon cinnamon
1/2-1 teaspoon oregano
salt and pepper, to taste
8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes, drained
8 ounces tomato paste
1/2-1 cup parmesan cheese, grated
16 ounces cooked macaroni
3 tablespoons butter
3 cups milk, heated
3 eggs, beaten
3 tablespoons flour

Steps:

  • Preheat oven to 400°F.
  • Heat olive oil and butter over medium heat in a large skillet.
  • Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes.
  • Add tomatoes and lentils with a little liquid. Cook until very thick.
  • Stir in tomato paste and heat through. Adjust seasonings to taste.
  • Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan.
  • Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time.
  • Custard Sauce:.
  • Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes.
  • Pour in heated milk, stirring with a whisk.
  • Slowly whisk sauce into beaten eggs.
  • Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places.
  • Sprinkle with remaining parmesan and cover.
  • Bake for 1 hour.
  • Serve very hot.

MEATLESS PASTITSIO



Meatless Pastitsio image

This is great served with Baked Chicken Kapama or any Greek lamb entree.Pasta and three cheeses combine in a phyllo-topprd casserole.From a February 1984 issue of Bin Appetit that featured A Feast of Heritage Dishes-Greek Dinner for 12.

Provided by Leslie in Texas

Categories     Cheese

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups butter, melted (4 sticks)
1 lb elbow macaroni
1 cup romano cheese, grated
1 cup mizithra cheese
1 cup feta cheese, crumbled
6 eggs, beaten to blend
2 cups milk
fresh ground white pepper
8 phyllo pastry sheets

Steps:

  • Preheat oven to 350 degrees.
  • Brush 9x13-inch baking dish with some of melted butter.
  • Cook macaroni in large pot of boiling salted water until tender;drain well.
  • Mix with half of remaining melted butter in a large bowl.
  • Toss with cheeses.
  • Blend in eggs,milk and pepper.
  • Spoon into prepared dish.
  • (Can be prepared 1 day ahead to this point, covered and refrigerated.If refrigerated, bring to room temperature before continuing.).
  • Cover dish with phyllo, brushing each sheet with some of remaining butter.
  • Score top 3 sheets with tip of sharp knife.
  • Bake 15 minutes.
  • Reduce oven to 300 degrees and bake 35 minutes.
  • Let stand 15 minutes.
  • Cut into squares and serve.

Nutrition Facts : Calories 572.4, Fat 40.5, SaturatedFat 24.5, Cholesterol 198.5, Sodium 613.7, Carbohydrate 37.9, Fiber 1.5, Sugar 1.7, Protein 14.7

VEGETARIAN PASTITSIO



Vegetarian pastitsio image

In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine

Provided by Sara Buenfeld

Categories     Dinner

Time 1h40m

Number Of Ingredients 18

2 large onions (330g), halved and sliced
1 tbsp olive oil
2 tsp vegetable bouillon powder
2 bay leaves
2 tbsp balsamic vinegar
2 garlic cloves, finely grated
1 tsp dried oregano
1 tsp ground cinnamon
250g penne pasta
400g can chopped tomatoes
4 tbsp tomato purée
2 x 400g cans green lentils
salad of tomatoes, onion and dill tossed with lemon and olives, to serve
500ml milk or plant-based milk
50g wholemeal flour
1 egg, separated
40g vegetarian feta, crumbled
½ tsp oregano

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
  • Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
  • Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
  • To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
  • Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
  • Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.

Nutrition Facts : Calories 576 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 19 grams sugar, Fiber 18 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

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