Preparation info

  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in

My Big Fat Greek Cookbook: Classic Mediterranean Soul Food Recipes

My Big Fat Greek Cookbook

By Christos Sourligas and Evdokia Antginas

Published 2019

  • About

Also know as the Greek lasagna, this pastichio recipe is very time-consuming. So pop open a bottle of red wine, put on an opera (preferably Maria Callas), and dig in. Trust me, it’s worth it. The meat sauce is criminally good—that’s why it takes 90 minutes to cook. Béchamel sauce is traditionally used in pastichio; however, my mother’s recipe calls for a custard sauce made from scratch. In my humble opinion, it makes a world of difference. I’m salivating right now just writing about it.