Pastitsio with Greek Yogurt Béchamel Sauce Recipe: A Taste of Greece in Every Bite

If there's one dish that encapsulates the essence of Greek comfort food, it's Pastitsio. This iconic Greek casserole layers pasta, rich meat sauce, and creamy béchamel into a dish that's as satisfying as it is delicious. While Pastitsio is widely available in restaurants across Greece, making it at home allows you to savour the authentic flavours and adapt the recipe to your personal tastes.

Chef Stergios Zdralis, known for bringing a Greek twist to Sydney’s pub fare, shares his unique recipe, which includes a delightful Greek yogurt béchamel.

“I’ve always believed that food is more than just sustenance; it’s a way to connect with people."

Zdralis, originally from Thessaloniki, Greece, has become a prominent figure in Sydney’s culinary scene. After completing his food hospitality studies, Zdralis pursued his passion for making people happy through food. Over the past decade, he has brought authentic Greek flavours to Sydney, serving as Executive Chef at the renowned ‘Greek at the Belvedere’ restaurant before taking the helm at The Botany Pier Hotel Bistro. Zdralis has made a name for himself by adding a Greek twist to traditional pub dishes, earning him a loyal following among locals.

“I’ve always believed that food is more than just sustenance; it’s a way to connect with people,” says Zdralis. “Pastitsio is a dish that I grew up with, and it’s one of those recipes that instantly brings me back to my roots. When I make it, I feel like I’m sharing a piece of Greece with everyone who takes a bite.”

The Versatility of Pastitsio

One of the reasons Zdralis loves Pastitsio is its versatility. The meat sauce is a rich blend of ground beef and lamb, onions, garlic, tomatoes, and a mix of Mediterranean spices. Depending on your preference, you can switch up the meat, use different vegetables, or even create a meatless version with ingredients like mushrooms, lentils, and butternut squash. However, Zdralis insists that the warming spices—cinnamon, nutmeg, and allspice—are non-negotiable. They are the cornerstone of the dish’s distinctive flavour.

Chef Stergios Zdralis’s Pastitsio Recipe

Ingredients

For the Béchamel:

- 100g butter

- 120g all-purpose flour

- 1200ml milk (divided, heated)

- ¼ teaspoon ground nutmeg

- Sea salt

- Freshly ground black pepper

- 4 eggs

- 50g Greek yogurt

- 100g grated Kefalotyri or Kefalograviera cheese

For the Meat Sauce:

- 2 tablespoons extra-virgin olive oil

- 500g ground beef (80% fat) and 500g lamb mince

- 2 medium onions, minced

- 3 garlic cloves, minced

- Sea salt

- 4 celery stalks, minced

- 3 carrots, minced

- ½ teaspoon ground cinnamon

- ¼ teaspoon ground allspice

- ¼ teaspoon ground nutmeg

- 10g tomato paste

- 400g diced tomatoes

- 30ml red wine

For the Pasta:

- 1 pack (500g) Misko No. 2 pasta

- 50g unsalted butter

- 200g grated Kefalotyri or Kefalograviera cheese

Instructions

1. To Make the Béchamel:

- Warm 1200ml of milk in a saucepan.

- In a heavy saucepan over medium-low heat, melt the butter.

- Add the flour and cook for about 10 minutes, stirring constantly, until golden and toasty.

- Slowly add the heated milk, whisking constantly.

- Add nutmeg, season with salt and pepper, and remove from heat. Let it cool for 10 minutes.

- Beat the eggs until frothy, then add them and the Greek yogurt to the sauce.

- Stir in the cheese.

2. To Make the Meat Filling:

- In a large skillet over medium-high heat, heat the olive oil.

- Add the beef and lamb. Cook for 5 to 7 minutes, breaking it up with a spoon, until browned. Drain the fat and return the skillet and meat to the heat.

- Add the onions and garlic, seasoning with salt. Cook for 5 minutes until the onion is translucent.

- Add celery and carrots. Cook for another 5 minutes.

- Stir in cinnamon, allspice, nutmeg, and tomato paste. Cook for 3 minutes more.

- Add the diced tomatoes and red wine. Cover the pot, reduce the heat to low, and simmer for 15 minutes.

3. To Make the Pasta and Assemble:

- Preheat the oven to 185°C.

- Cook the pasta according to the package directions. Drain and return to the pot.

- Add butter, 100g of cheese, and 300g of béchamel. Stir to combine.

- Transfer the pasta to a large baking tray (34x24cm), spreading it in an even layer.

- Spread the meat sauce evenly over the pasta.

- Top with the remaining béchamel and sprinkle with the remaining 100g of cheese.

- Bake for 45 minutes until the top is golden brown. Remove from the oven and let it stand for at least 15 minutes before serving.

Chef Zdralis’s Special Touch

Zdralis’s recipe is unique for its Greek yoghurt béchamel, which adds a slight tanginess to the dish, balancing the richness of the meat sauce. “The addition of Greek yogurt to the béchamel is a nod to my roots,” explains Zdralis. “It not only lightens the sauce but also gives it a unique flavour that sets it apart from the traditional version.”

Zdralis’s Pastitsio recipe is more than just a meal; it’s a connection to Greek culture and tradition. Whether you’re familiar with Greek cuisine or new to it, this dish is sure to become a favourite in your household. So, why not give it a try and bring a taste of Greece into your home?

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