Recipe of Favorite Greek Pastitsio

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, greek pastitsio. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Greek Pastitsio is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Greek Pastitsio is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook greek pastitsio using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Greek Pastitsio:

1. Get (1/4) Cup extra virgin olive oil
2. Prepare (1) Medium yellow onion, chopped
3. Get (1) Tsp red pepper flakes
4. Prepare (6) Cloves garlic, minced
5. Make ready (2) Tsp herbs de Provence
6. Get (1 1/2) Tsp + 2 pinches four-spice powder
7. Get (2) Lbs. ground lamb shoulder
8. Get (1/2) Cup white wine
9. Make ready (1) 28oz can of pureed tomatoes
10. Get Kosher salt and fresh ground black pepper
11. Prepare (2 1/2) Cups milk
12. Take (4) Tbsp. butter
13. Make ready (1/4) Cup + (1) Tbsp. all-purpose flour
14. Prepare (3) Egg yolks, at room temperature
15. Prepare (2) Cups grated Pecorino Romano cheese (do not substitue)
16. Make ready (1) Cup full-fat Greek yogurt
17. Take (1) Lb. ziti pasta
18. Make ready (1) Cup fresh parsley, minced

Steps to make Greek Pastitsio:

1. Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbs de Provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer low until thick, about 45 minutes.
2. To make the béchamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a separate medium sauté pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Do not let it burn. Remove from the heat.
3. In a medium bowl, whisk together the egg yolks. While whisking constantly, slowly pour a quarter of the milk mixture from step 2 into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the Pecorino Romano cheese. Fold in the yogurt. Season with salt and pepper.
4. Preheat the oven to 375 degrees F.
5. Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions (typically about 8 min.) Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
6. Transfer to a large baking dish. Make sure the dish is of a size that the mixture is at least 4-5 inches deep. (I have used 2 smaller rectangular baking dishes so as to be able to eat one and save one for later). Top with the béchamel sauce and then the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley. Serve.

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