pastitsio Recipe

Prepare the Beef Cheeks

In a large pot, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent.

Brown the Beef

Add the beef cheeks to the pot and brown on all sides. Pour in the red wine and scrape up any browned bits from the bottom of the pot.

Simmer

Add the beef broth, cinnamon stick, bay leaves, salt, and black pepper. Bring to a simmer, cover, and cook for 2-3 hours or until the beef is tender.

Cook the Matsata

In a separate pot, bring water to a boil and cook the matsata pasta according to package instructions. Drain and set aside.

Make the Bechamel Sauce

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, stirring constantly until thickened. Add nutmeg and season with salt to taste. Remove from heat and stir in the egg yolks and crumbled manouri cheese.

Assemble the Pastitsio

In a large baking dish, layer half of the cooked matsata, followed by the braised beef cheeks, and then the remaining matsata. Pour the manouri bechamel over the top, spreading it evenly.

Bake

Preheat the oven to 350°F (175°C). Bake the pastitsio for 30-40 minutes or until the top is golden brown.

Serve

Remove from the oven and let it cool for a few minutes before slicing. Serve warm.