Pastitsio

 I love this recipe, and one of my favorite Greek recipes, it looks similar to Lasagnia but that's where the differences end. It uses thick spaghetti rather than sheets of pasta. It takes some time to prepare but is well worth it in the end. It takes about 30 mins to prepare and about 45 minutes to cook.






Ingredients:

500g Spagetti No 5
750 g mince meat
2 small onions
4 tbl olive oil
350 mil of cooking sauce
400 ml  water
1/2 table spoon salt
1 pinch pepper
1 green pepper
70 gram feta cheese

Bechemal sauce

1 heaped table spoon butter
4 heaped table spoon flour
700 ml milk
3 eggs


Boil pasta in a large pot, add oil and salt. When ready strain over cold water. In the pot where you cooked the spaghetti sprinkle a little oil and place the spaghetti back in and mix oil through.

In a frying pan add the diced onions and cook for a couple of minutes or until soft, add the mince and cook until brown. Add the cooking sauce through, add oregano, pepper, salt and water.
Cook for 25 minutes or until the water has mostly evaporated. As shown below.

Bechemal instructions:

Melt butter in frying pan then add flour and stir until clumpy (will take approximately 2 mins).

Add milk, eggs, salt and stir until mixture begins to boil and thinkens. Turn heat off and leave.

Grease the bottom of baking tray and add half the pasta and spread evenly. Grate half the feta cheese over the pasta.

Then add 4/5 of the mince over the pasta and spread evenly, grate the remainder of the feta.

Add remaining mince in the other half of the pasta in the pot and mix through.

Add this pasta over top of the pasta in the baking tray.

Spread the bechemal sauce over the pasta and spread evenly, place in a preheated oven at 180 degrees.

Cook for about 45 mins or until the bechemal sauce and turned a nice brownish color.

If you've tried this recipe please come back and comment, I'd love to get your feedback with any suggestions you may have on improving the dish or how your recipe turned out. Either way drop me a line. Looking forward to your comments.