Pastizio

For the recipe Pastizio (Greek pasta casserole) first peel the onion, finely dice and fry in a little butter until light brown.

Then add the minced meat and fry it. Add salt, pepper, cinnamon, white wine, tomato paste and beef broth and simmer without a lid until you get a thick consistency. Remove the cinnamon stick and mix the bread crumbs and 2 tablespoons of cheese into the mince.

While the sauce is simmering, cook the macaroni according to package directions. Strain them and rinse them in cold water to prevent them from cooking. Melt 1 tablespoon butter in a saucepan and toss the macaroni in it.

Next, whip the egg whites to stiff peaks, mix with 2 tablespoons of cheese and fold into the macaroni.

Grease a large gratin dish with butter, sprinkle with breadcrumbs and spread half of the macaroni in it. Now pour the sauce with the minced meat over the macaroni and add the remaining pasta on top.

Preheat the oven to 200 °C.

For the béchamel sauce, melt the butter in a saucepan, add the flour while stirring and fry until light yellow. Gradually add 3/8 l of water, stirring constantly to prevent the sauce from becoming lumpy. Season with salt and pepper and stir for 5 minutes. Add the cheese to the sauce.

Whisk the egg yolks with the whipped cream, stir 2 tablespoons of the hot béchamel sauce into the egg yolk-whipped cream mixture, remove the sauce from the stove and then stir in the cheese.

Preparation Tip:

With Pastizio, or the Greek pasta casserole, a bowl of fresh, green leaf lettuce is delicious!

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