Pylos' Moussaka

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Admin Customer Service

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.