How to Make Greek Pastitsio "Venetsianiko"

Greek Pastitsio is one of the all-time classic Greek recipes! But this version, called Pastitsio Venetsianiko, is considerably different. It's a regional variation from the Ionian island of Corfu, where Venetians ruled for almost 400 years and left their mark on the island's cooking.
To make this, you will need:
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1 1/2 cups (3 sticks) cold unsalted butter
1/3 to 1/2 cup ice water as needed
For the filling
1 pound thick tubular spaghetti like bucatini
2 to 3 tablespoons unsalted butter to taste
2 cups shredded cooked chicken
½ pound Corfu noumboulo or other air-dried or smoked ham such as prosciutto, or cooked pork chop, diced
1/2 pound Lefkada or other salami or mortadella diced
2 to 3 small fresh sausages sauted, cooked through and chopped
2 to 3 cups diced yellow cheese (graviera, kasseri, etc.), to taste
4 hard-cooked eggs peeled and halved
Freshly ground black pepper to taste
Pinch of cayenne pepper
For the bechamel
1/4 cup (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
Salt to taste
2 large egg yolks
You can find the full recipe on my website at www.dianekochi...

[@kouklakee]

WoW ! So Different than the typical Pastisio ! I have to make this ! Thank You 🙏🏼