Pastitsio

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I am Greek and this pastitsio was a winner. I will not use a 1/4 cup of oil as recipe states next time and use about 1-2 tablespoons. Instead of parmesan cheese I used "Mitzithra", a salty greek cheese which gives the pastitsio a more authentic greek flavor.

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I love this dish the only thing i would change is double the amount of fresh garlic. Other then that awesome with capital A!!!

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I made this the other night to take to some friends house for dinner. Everyone loved it. I used a 14.5 oz can of petite diced tomatos insteat of fresh and butter instead of margarine. One change I would make in the future is cut the olive oil down to 3 or 4 Tbs. There was a lot of oil left in the skillet after simmering the meat sauce that I strained out before assembling it with the ziti. I also mixed the parmesan and beaten egg with the ziti and put half of it down in a layer then put the meat sauce as a second layer and the rest of the ziti as the third layer and topped all with the bechamel sauce and more grated parmigiano reggiano to be more traditional. We split the leftovers and it was even better the second day. I used a 9x13x2 foil pan and it was about the right size. Will make again.

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WARNING!!! When they call for a "large" casserole dish, they don't mean a standard 6.5 x 13.5. dish. You MUST have a 10.5 x 14.75 at least, otherwise it won't all fit. I agree that the spices for the meat mixture need to be modified somewhat and placed in a mesh bag to make them easier to remove. Using expensive cinnamon sticks seems a waste in relation to the amount of flavor gained. Dosen't seem to be enough liguid in the meat mixture to leach the full flavor of the cinnamon sticks. Next time I'll use ground cinnamon. The Bechamel Sauce seemed too thick to me. I'll increase the amount of milk and decrease the amount of flour next time. Otherwise, this came out as a pretty good variation. Having lived in Greece for a few years, I've been fortunate to have the "homemade" version at friends homes.

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I modified this just a bit for my GERD diet (omitted pepper, tomatoes. It was wonderful! The spices just perfect. Am looking forward for the leftovers tonight.

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I made this for our dinner group. Obviously it was Greek night. We loved this recipe. I served it as a side to a wonderful boneless roast lamb. The flavors were great and very Greek. One suggestion would be to omit the whole cloves unless you have them in a little net bag. I used 1/2 t. ground cloves just because I was afraid I'd never find those little whole cloves. I also made the onion mixture, then set it aside. I browned the ground beef and drained the fat, added 1 can of petit diced tomatoes and THEN returned the onion mixture with the cinnamon. I used butter instead of margarine. We loved it.

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I always get Pastitsio in Greek restaurants and when I saw this recipe I was sooo excited! Man, it was so easy and the taste was delicious. We paired with a Greek salad and garlic bread with fresh goat cheese and Kalmata Olives!

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I made this recipe last night and it was the best Pastitsio I've ever had. I must admit since my family loves cheese I increased the cheese to about a 1/2 cup. I want to send out a "Thank you" to George and Themis Boretos for sharing this recipe. Since I live in Denver I have never been to their restaurant. I must say this is in my recipe box and if I ever get to Cambridge I will be stopping in at the Greek Corner Restaurant.