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Pylos' Moussaka Recipe

Pylos' Moussaka

Recipe courtesy Diane Kochilas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 24, 2012

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    Update: Our culinary team has changed the amount of milk to 4 cups.

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  • on April 09, 2012

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    This recipe is amazing, best moussaka I have ever eaten. I used an 11 x 17 pan using this recipe. I did reduce the milk to 4 cups, and agree that the recipe must be wrong where it designates 7 cups of milk. Also I cooked the eggplant for 30 minutes in the oven. I cooked the potatoes in olive oil until they were light brown and the zucchini until soft. It was PERFECT! Rave reviews from family, with a beautiful presentation.

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  • on August 17, 2011

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    So good! Time consuming but well worth the effort required. My family loved it! Will for sure make again, but maybe on a rainy afternoon!

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  • on March 26, 2011

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    While the taste was pretty good and satisfying, this required way too much effort for the result. We had a cooking party with four of us making this. It took an easy three hours and the amount of milk called for in the recipe had to be a mistake. I agree with other reviewers that perhaps 4 cups rather than 7 would have been sufficient for the bechamel; and maybe some cream might have helped too. I also agree that the potatoes do not get any softer in the oven, so do cook them to your desired tenderness beforehand. The meat sauce was the very best part; could make a meal out of that alone.

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  • on March 23, 2011

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    Fantastic! Very yummy!
    Tips: Bechamel sauce thickens and holds up after baking in the oven, stick to the recipe.
    Also, cook the veggies to the tenderness you want them to be in the end because they don't cook much more in the oven.

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  • on February 26, 2011

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    Very tasty - outstanding.
    The bechamel sauce needs 4 cups of milk not 7.5 as indicated in this recipe.
    I will definately make this recipe again, and again.....

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  • on February 18, 2011

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    Can't wait to try this. On the show Diane used a combination of milk and cream for the bechamel - not sure of the quantities - maybe 5C/2C? She also used a combination of feta, ricotta, and parmesan in the bechamel. Maybe that would help?

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  • on February 13, 2011

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    Everything was going well, the taste of the sauce was AWESOME!, Veggies done to perfection....when it got to the Beschemel sauce, I cant explain it...I did everything but the sauce ended up blending in with the meal in the oven.... WAY too soupy? I would love to try it again, any suggestions. More egg yolks??? I hope it works for you.... But the overall taste was good... didnt set up like it showed.

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