Dish · greek
Pastitsio
Tube pasta layered with a cinnamon-spiced ground beef and tomato sauce, topped with bechamel and baked until the top sets golden and sliceable.
Where it comes from
The layered, baked form points to Italian influence carried through parts of Greece under long periods of Venetian rule, reworked with cinnamon-spiced meat sauce and a custard top that holds the pasta in place.
What cooks argue about
The bechamel is the fault line: beating in egg lets it set firm enough to cut clean slices once cooled, while a plain butter and milk version stays looser and slumps hot.
Nobody has published a pastitsio recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.