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.
Versions
Nobody has published a pastitsio here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
bucatini
ground beef
butter
egg
kefalotyri