Filo crust with layers of allspice seasoned ground beef/veal& pork, tube pasta mixed with eggs, kasseri, parmesan and feta cheeses and topped with bachamel sauce, parmesan cheese and nutmeg

Cook the tube pasta in a large pot of salted boiling water until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet, heat a little oil over medium heat. Add ground beef, veal, and pork. Season with allspice, salt, and pepper. Cook until browned and cooked through. Drain any excess fat.

Cook the Meat

In a large bowl, combine the cooked pasta, eggs, kasseri cheese, parmesan cheese, and feta cheese. Mix well.

Mix Cheese and Eggs

In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk and continue to whisk until smooth and thickened. Season with salt, pepper, and nutmeg. Remove from heat.

Make the Béchamel Sauce

Preheat the oven to 350°F (175°C). In a greased full pan (20"x12"x2.5"), layer half of the filo pastry at the bottom. Add half of the meat mixture, then the pasta mixture, and top with the remaining meat. Cover with the rest of the filo pastry and pour the béchamel sauce over the top. Sprinkle with additional parmesan cheese.

Assemble the Pastachio

Bake in the preheated oven for 45-60 minutes or until golden brown and bubbling. Let it cool for a few minutes before slicing and serving.

Bake

Filo pastry

Ground beef

Ground veal

Ground pork

Allspice

Tube pasta (such as ziti or penne)

Eggs

Kasseri cheese, grated

Parmesan cheese, grated

Feta cheese, crumbled

Butter

All-purpose flour

Milk

Nutmeg

Salt

Black pepper

Pastachio (Greek Lasagna) Full Pan (20"x12"x2.5")

Make Pastachio (Greek Lasagna) Full Pan (20"x12"x2.5") Recipe in just 1h 30m. Filo crust with layers of allspice seasoned ground beef/veal& pork, tube pasta mixed with eggs, kasseri, parmesan and feta cheeses and topped with bachamel sauce, parmesan cheese and nutmeg

Pastachio (greek Lasagna) Full Pan (20"x12"x2.5") Recipe

Frequently paired with

Local Coupons