Green Pastitsio

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We loved this recipe. I also added 1lb of lean ground beef and doubled the sauce. However, I would not double the milk because it didn't really evaporate and was still runny after baking. It didn't matter though because it tastes delicious. I used mustard greens because that was what I could find and the bitterness was a nice touch. My only gripe is that this took me about an hour and a half to make. I wouldn't call it a quick and easy meal.

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This was delicious, and I'm so excited that it's vegetarian because it's a great dish to serve company, as well as a good make-ahead for lunches. My only problem with the recipe is that it says 4-6 servings, so I did a double recipe because my husband and I planned to eat it for a week. The double recipe's at least 16 good-sized servings. I think 6-8 would be more accurate and helpful for planning purposes.

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I made this almost exactly as written -- only substituting whole wheat rotini for the pasta, because that's what I had on hand. Rachael's directions are to have 3 pots going at once, and my kitchen multitasking skills just aren't that good, so I did each step separately, and the entire process -- cleaning and chopping all the chard and herbs, cooking 3 separate things, then the final baking -- took about 3 hours. The end result was good, and our whole family (including 2 teenagers enjoyed it, but I just don't think it was quite worth that much time and all those pots to wash.

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I'm very excited to try this ... i'm greek and pastistio was the first "classic" dish that my mom taught me to make. I'm just wondering where the phyllo dough is? I would love to incorporate that into a pastitsio!

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A crowd pleaser! I made this for a friend's birthday dinner tonight and everyone loved it! I think the fresh mint and dill makes this dish a perfectly-seasoned standout. I used a very fun semi-circle tube pasta called Galletti, which looked great and everyone asked about as well. While Rachael describes the pastitsio as a Greek lasagna, I would describe it as a unique Greek mac n cheese! The recipe was very easy to follow - remember to carefully keep heating your sauce until it thickens (took longer than 5 minutes. Next time I may try adding sliced Campari tomatoes on top. I paired this dish with Ina Garten's Greek Salad to make a perfect Greek-inspired menu! Thank you for the new addition to my cooking repetoire!