Pastitsio: Greek Lasagna
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- Опубликовано: 11 сен 2024
- παστίτσιο
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ITH Productions
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I am addicted to your channel! Can't wait to make this for Sunday family dinners. Thank you!!
Thanks for watching! Let me know how it turns out :)
Thank you, Dimitra! I grew up in a very traditional Greek home and like you try to keep my dishes as authentic as I can. Lucky for me living in Montreal there is no shortage of Greek/European/Middle Eastern specialty stores and any ingredient I need is available to me. Now having said that, I've used penne many many times and found it worked beautifully. You are a breath of fresh air!
I made it for six friends of mine. By the end of the night, it was all gone and they wanted more after they had seconds. It was incredible how much we all enjoyed it. Thanks a lot, Dimitra!
Recently visited Greece and totally fell in Love with the different typical foods and one of my absolutely favs is the Moussaka. I’m definitely going to try your recipe it looks absolutely delicious 😋. Just found your channel and I’ve been binge watching all the delicious amazing traditional foods you have made . Love your channel and how professional you are but so relatable. Thank you! 🙏🏼
Thank you :) Enjoy!
I love your videos. I make the Pastichio at our Greek festival every year and we make about 70 pans. We found many years ago that mixing the meat the pasta works out well. The juice from the meat seems to gets soaked into the pasta this way and makes it more flavorful.
Hello Dimitria, after watching your video on Pastitsio, I accidentally clicked on a video titled Angelo's mom makes Pastichio. It really made me appriciate your work even more. It also gave me a laugh,. When you have time take a look at it, its on You Tube.
At first I thought it was a comedy act, but I guess not. Once again thank you for your recipes and being the classy lady you are.
I grew up in a traditional Greek family. My mom God bless her soul, would be proud of you. Glad to see I can use penna pasta, because our Greek store closed down 2 months ago due to the owners went back to Greece to retire. Loved the long spaghetti with the holes too, but now cannot get. Thank you. ❤️❤️❤️🇬🇷🇬🇷🇬🇷
Thank you so much! I used to Pastitsio along time ago when I was married into a greek family. I miss alot of the food. lol
and by the way, you are so beautiful and so pleasant to watch!
Thanks! So glad it turned out good for you!
I made this today
My partner said it was the best pastitsio he has tasted.. ever!
I love anything that involves pasta. Looks delicious! I'll give it a try.
Just wanted to make a suggestion. I noticed "ilovesyababe" commented how she used the egg whites to coat the noodles. My mom taught me to do the same. The purpose of this method, is that once you scramble the egg whites only, and pour it over the pasta, it helps hold all the pasta together. Also, when we were growing up, all our relatives substituted "spaghetti # 8", if they could not find the Greek noodles. I have made it both ways, with penne, & spaghetti, but I must admit, I prefer the Spartan traditional way, which is with spaghetti. Preferably, Barilla tick spaghetti.I also believe in taking the time to layer the pasta & meat sauce, so I can make it as thick as I like. I layer the bottom of the tray with pasta, then meat sauce, another layer of pasta, at which time I scramble & pour in the EGG WHITES, another layer of meat sauce, & the 3rd & final layer of pasta. I do NOT believe in shortcuts saving time when cooking, by mixing them all together... I have watched different Pastitsio recipes, & noticed that what I was taught, is NOT IN ANY RECIPE. I slowly boil a pot of milk with 2 sticks, (1/2 pound) of butter, & once it cools down, I add my egg yolks, & 3 eggs with the whites, & mix it in the milk. I then take about 1/2 the milk, & I pour into a big "chinese cooking wok", & slowly simmer it with another stick, (1/4) lb of butter.. In a separate bowl, I have 3 eggs, whites included, with grated parmesian & mozzarella cheese, & 1 cup of flour. I mix them together, & temper the ingredients with the simmering milk, as to not cook the eggs, & then pour them into the simmering milk, & keep whisking them together, to get a nice thick "bacchamal" sauce......
HERE IS WHAT IS THE MAJOR DIFFERENCE..When my pan is layered with the pasta & meat, before I add the bacchamal sauce,
I POUR THE MILK FROM THE WOK ALL ALONG THE SIDES OF THE PAN, UNTIL THE MILK ALMOST REACHES THE TOP LAYER,
THEN I DO NOT POUR, BUT RATHER SPOON THE BACCHAMAL SAUCE ON THE VERY TOP.....I HAVE NEVER SEEN ANYONE ADD MILK IN THEIR VIDEOS, BUT THEY HAVE NO IDEA, HOW RICH, & CREAMY THE PASTITSIO CAN BE....I get so many requests from neighbors, & co-workers offering to pay me to make it for them, so when I make it, I usually make 4 or 5 big pans, which disappears quickly. It is just to time consuming, & expensive to make regularly, so, as most Greeks, I make it during Easter, & Christmas. If you try it this way, I am SURE you will see & enjoy, how GREAT Pastitsio really is..LOL........Nick H
Just found this one...looks wonderful. Another winner ...... so well presented too, as always! Delicious !
My goodness,why do i watch this late at night when im Hungry
Thank you Dimitra! Looks amazing and reminds me of many childhood memories with my mom as well 😊 Definitely making your recipe next time!
you're welcome :)
Thanks for sharing. I love the bottle that your olive oil is in.
Dimitra...I enjoy your video recipe's, & like most people, no one cooked like my "mom". God rest her soul. My relatives used to call my mom for her recipe's from Greece, especially for all of the Greek deserts. I grew up in the restaurant business in New York City, & my friends love when I cook for them. The one thing I cannot find, ANYWHERE, is a Greek appetizer called LALAGIDES.
I used to tell my mom, how I wanted to make all the Greek deserts, & of course, I never took the time to learn. This Greek appetizer is from SPARTA, but used to be very popular when I was much younger. From what I remember, it was fried doe, glazed with butter, & it used to go great with Feta cheese on the side. I have a cousin that makes it with pizza doe, but it is not nearly close enough to the original recipe. It might be made from the doe when you make Tsoureki bread, but, I am not sure. It is NOT
Tiganites, or Loukoumades, because people can only think of those appetizers when I try to describe them. The Spartan word is as I mentioned, LALAGIDES...It is fried in the shape of a long thick string, or folded over like an "8". If you ever find the recipe, can you please e-mail me at: ATLCITYLIMO@YAHOO.COM, & I WOULD BE ETERNALLY GRATEFUL...Thank You, Nick H.
I am definitely going to make this, Dimitra! Thanks
Hi Dimitra I really enjoy all your recipes and I would like to say that I love your eyes.
Hi Dimitra, made this your way ie mixing the sauce in the pasta., and we loved it. So much easier. This is how I will make it from now on. Thanks.x
Yay!! I'm so glad you like it :)
I always mix a little bechamel sauce in the pasta as well..
I've made this dish several times now. There must be alot of Greek people living in Sydney, Australia as we have no problem in getting the long traditional noodles. It comes under the brand of "Misko". Easy to obtain here. One Greek lady told me that she separates the egg and uses the white to coat the strained noodle (and yolk for the sauce). Have you ever done this?
Nice! I have to drive 45 minutes to buy them so I just use the penne pasta that's available in every grocery store. I love the miso brand! It's the kind they use in Greece :)
I've never heard of coating the noodles in the whites. I just make an omelet with them the next morning :-)
You should have millions of subscribers. Amazing
Penne or bucatini (spaghetti n. 5 as they're sold in Greece) can work too. I think pecorino would work better as a kefalotiri/graviera/kefalograviera substitute, being a sheep's milk cheese.
Love you, your channel, and your recipes. I had bakala as a kid at a friend's, made by his uncle. Their last name was Belak, I think they were Croatian or Czechoslovakian. While probably not a typical Greek dish, if you know how to make bakala, I would love to see you make it. Thanks!
nice can't wait to try
HI, DIMITRA....this will for sure me on our menu for our Greek themed dinner. We usually have 11-12 'girls' here so this will be great!
Hi Dimitra, love watching you in action and cooking your great recipes. Do you have a traditional lasagna recipes you can post?
Looking forward to watching more from you.
I will post my version soon :)
Dimitra, I don't think your pan is weird, it's beautiful! Where can I get one?
It was a gift :)
I cant wait to make this, its one of my faves...this and moussaka! Thank you for the recipe Dimitra! I love your videos...it was fun to get to see your son and daughter in the vlog! So cute! I wish i could visit your restaurant but i Am in Florida. Always look forward to your recipes! Thanks again, Susan
Aww, thanks so much Susan!! Guess what? The moussaka video is coming very soon :) One of my favorites too! XO
Dimitra..I have copied & pasted my previous request, without the e-mail address, as I could not find my previous comment which I made 2 days ago...I enjoy your video recipe's, & like most people, no one cooked like my "mom". God rest her soul. My relatives used to call my mom for her recipe's from Greece, especially for all of the Greek deserts. I grew up in the restaurant business in New York City, & my friends love when I cook for them. The one thing I cannot find, ANYWHERE, is a Greek appetizer called LALAGIDES. I used to tell my mom, how I wanted to make all the Greek deserts, & of course, I never took the time to learn before she passed. This Greek appetizer is from SPARTA, but used to be very popular when I was much younger, with ALL Greeks, once they tasted it. From what I remember, it was fried doe, glazed with butter, & it used to go great with Feta cheese on the side. I have a cousin that makes it with pizza doe, but it is not nearly close enough to the original recipe. It might be made from the doe when you make Tsoureki bread, but, I am not sure. It is NOT Tiganites, or Loukoumades, because people can only think of those appetizers when I try to describe them. The Spartan word is as I mentioned, is LALAGIDES...It is fried in the shape of a long thick string, or folded over like an "8". ...Thank You, Nick H.
Hi! I've never had lalagides, but I'll ask my family and figure it out :) Thanks so much!
Hello Dimitra, Please could you post some octopus dished and salads for us ? The last time I went to Greece, I just could not stop having my fill of Octopus dishes. Thank you so much and keep up the good work.
Me too!! Grilled octopus is my favorite! It's so hard to find good, fresh octopus here. As soon as I get some, I'll post some recipes. Thanks so much for watching!
Thank you, I will be looking forward to your recipe.
Dimitra, Thank you for responding so quickly. I thank you in advance for trying, & hoping you find the recipe for LALAGIDES.
However, unless you have family from Sparta, it may be difficult. I am a subscriber, & hope you inform me if you do, I will be eternally grateful...................
On a different note, I am a little surprised you did NOT comment on my recipe for Pastitsio, which I outlined in previous comment about using warm MILK to fill the Pastitsio pan covering the meat & pasta, BEFORE adding the baccahmal sauce on top.
Trust me, you've NEVER tasted a richer, & creamer Pastitsio in your life. I have watched quite a few Pastitsio recipes, & I am surprised ALL the videos I have watched, NO CHEF knows how to make it this way. Please try it, & let me know what you think.
Thank You, Nick H
Hi Nick! I try my best to respond to as many comments as I possibly can. It's impossible to respond to ALL comments, email, instagram, and facebook messages. I wish I could, but there are not enough hours in the day...lol
I've never seen any of my family members do that. with the milk. I'll try it when I get a chance and will let you know. Right now, I'm working on my first cookbook, so as soon as I'm finished.... best regards.
My favorite
Lasagne is an Ancient Greek dish as is Pizza :-)
Pastitsio patrol! lol. Thanks for the alternate to the longer noodles that often are only available in Greek/European specialty food store.
You're welcome ;)
Excellent, thank you!
Interesting to mix the meat and pasta, I like that idea! I also use that style of pasta, I don't like the noodle style one. But I always add cinnamon in the sauce. I add to cinnamon to everything :)
Good, I thought I was the only one. lol
I love cinnamon and always add more than the recipe calls for, but I like this recipe better without those two spices in the sauce. I like just a little nutmeg in the béchamel. Let me know how this one turns out. Btw, the galaktoboureko is on its way! We filmed it :)
I'm looking very forward to that one! Thank you :)
Hi, is lamb mince ever used in Pastitsio rather than beef?
blutey you can use lamb or even chicken :)
lol...I was thinking of what yiayia would say when you mixed the pasta with the sauce! "wah! te kanes, me korba!" 😂🙈
lol!
cooking with you in 2021!
Thank you!!! 💙
I cannot reach your website even though I have subscribed your channel. Please let me know what's the wrong.
Can I use ground Turkey instead of beef and whole wheat pasta
Can u make the Greek cookies with the powder sugar on it I forgot the name of the cookie
Gorgeous, comin from a 1/2 greek person
This slaps
I use ziti too!
I've used the same recipe for Pastitsio for Many years but I got it out of the local newspaper so who knows how "authentic" it is. . I like it but eager to try yours. The one I have uses cinnamon and nutmeg in the meat sauce. Is the cinnamon typical? Also I would like to know more about the traditional pasta used. Can you provide a link or name or photo? Thanks.
Yes, both cinnamon and nutmeg are traditionally added to the meat sauce. I prefer to leave them out. It's up to you! Here's a link for the noodles: amzn.to/2dpV5GQ
Thanks for the pointers. I will check that Amazon link out.
Those noodles look a lot like Bucatini., long hollow tubes. What do you think? Although I will probably stick with the Penne as you did. You cut to serve it anyway.
maylien yes, they are bucatini!! Thx for pointing that out :)
I wanna challenge you to a cook off!
It's not a Lasagne, it's Pastizio.. Finito and basta
I’m a little late but I made a smoked brisket Pastitsio😱😊😊
I will check it out! That sounds delicious :)
No why is not your ingredients under neath
Please
All of the more recent videos have the ingredients listed underneath. These are older videos and the recipes are on my website.
This getting ridiculous..LOL...I made a couple of mistakes in my last comment about my Pastitsio recipe, as well as a spelling error, LOL...I use BARILLA THICK SPAGHETTI...The milk that I pour along the sides of the tray of Pastitsio, is NOT from the "wok",
it is the leftover milk that I had boiled in the POT, which has cooled down. The "wok" actually contains the milk, & all the ingredients which I make the bacchamal sauce, which ONLY get's "spooned" on top. Simply put, the POT MILK get's poured in the tray of Pastitsio, & the WOK MILK & SAUCE get's spooned on top.....Sorry, just that I try to be a perfectionist...LOL...Nick H
lol. no worries.
I’m really missing my ma ma and my Yia Yia
😢😢😢
I hope these recipes make you feel closer to them :) hugs xoxo
Dimitra's Dishes yes they really do! Thank you ❤️🥰❤️
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My yaya did not use tomato sauce. She used ground meat greek spices and a eggcream sauce along with the ziti noodles. She used the filo dough and made a golden crust on it. My mom used to make it too. Everything solidified and she baked it and yummy. I love lasagne. But thats not pastichio to me.
Phyllo in a pastitsio recipe? Interesting... I've never heard of that. It sounds like a pot pie recipe. Delicious, for sure :)
Too much talking and intro, no need to give advice and providd many other options on every single action that you do, we ain't kids who can't cook...
Some are - so maybe you can share your perfectly executed RUclips vids and show us how it's done.
@@davidvitale9338 I gave you my feedback as a visitor, remember that less is more!
cold milk won't lump. simple culinary chemistry.
Love Greece and their food, but alas I don't like pastitsio its so full of pasta which has no food value and just lays on the stomach like a big glob of cement........
Pasticio is Italian not Greek.
I've never eaten it or seen it on any Italian menu.
Dimitra's Dishes I have
Dimitra's Dishes Every Italian restaurant in Australia has it
Are you Greek or Italian?
as a greek girl is like to just say NOT ALL PASTA IS ITALIAN 😂. it's a Greek Mediterranean dish. also I've worked at Italian restaurants and they serve alot of greek food. Doesn't make it Italian...