Pastachio (greek Lasagna) Full Pan (20"x12"x2.5") Recipe
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
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Pasta
Cook the tube pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- 2
Cook the Meat
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.
- 3
Mix Cheese and Eggs
In a large bowl, combine the cooked pasta, eggs, kasseri cheese, parmesan cheese, and feta cheese. Mix well.
- 4
- 5
Assemble the Pastachio
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.
- 6
Bake
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.