Greek pastitsio
An amazing traditional Greek recipe with rich buttery bechamel, Horio feta and graviera cheese. By chef Dimitris Skarmoutsos.
Greek pastitsio


2 ½ cup penne pasta 2 tbsp melted Horio cow butter 1 cup Horio feta cheese, crumbled 2 kilos minced meat 1 medium onion finely chopped 2 garlic cloves finely chopped 1 can tomatoes concasse ½ tsp salt ½ tsp cinnamon 1 cup Horio graviera mature, grated

INGREDIENTS For the béchamel

½ cup Horio cow butter in cubes 2/3 cup all-purpose flour ½ tsp salt ½ tsp pepper 4 cups milk 2% fat 2 large eggs


  1. Cook pasta according to instructions on package. Drain pasta, add Horio cow butter and Horio feta and transfer to an oiled baking pan.
  2. Preheat oven at 180C.
  3. Put minced meat and onion in a large pan over medium heat for 8-10 minutes, mixing with a spoon. Add garlic and cook for 2 more minutes. Then add tomatoes, salt and cinnamon. Pour sauce over pasta. Sprinkle with ½ cup grated Horio graviera mature.
  4. Make béchamel: Melt butter in a large pot. Add flour, salt and pepper and gradually add milk while mixing. Simmer for 1-2 minutes until thick.
    in a small bowl slightly mix a small quantity of hot mixture with the eggs and return egg mixture in the pot, mixing lightly but constantly. Bring to a simmer and cook for 2 minutes.
  5. Pour béchamel over minced meat and sprinkle with rest of graviera cheese.
  6. Cover pan and bake for 20 minutes.
  7. Uncover and bake for another 30-40 minutes, until brown.