Pastitsio-Börek: a meeting of two beloved Mediterranean traditions — the comforting, layered pasta-and-béchamel of Greek pastitsio and the crisp, flaky phyllo crown of börek. Imagine the warm, seductive scent of simmered tomato and browned beef rising from the oven while butter-brushed phyllo crackles to a golden finish. Each slice offers contrast: silky béchamel, tender pasta, savory spiced meat, and a top layer that snaps and flakes. It’s a dish that feels like a hug at the dinner table and a little celebration every time you bake it.
This Pastitsio-Börek is perfect when you want something that’s both homey and impressive — ideal for weekend family dinners, potlucks, festive gatherings, or a comforting Sunday meal that makes the kitchen smell irresistible. It’s substantial enough to serve as a main, but elegant enough to bring to a small celebration.
At a Glance
- Prep Time: 25 minutes (active)
- Cook Time: 40 minutes (plus simmering)
- Total Time: About 1 hour 15 minutes (including resting)
- Servings: 6 generous slices
- Difficulty Level: Intermediate — familiar techniques (pasta, sauté, layering phyllo) but requires attention to timing and phyllo handling
Nutrition Highlights
Estimated nutrition per serving (one-sixth of the recipe). Values are approximations derived from typical ingredient weights and nutrient values from USDA FoodData Central and cross-checked with general guidance from the CDC and nutrition resources. Use these numbers as a guide; actual values will vary with ingredient brands and exact portion sizes.
- Calories: ~770 kcal
- Protein: ~35 g
- Carbohydrates: ~85 g
- Fat: ~32 g
- Saturated Fat: ~12–14 g
- Fiber: ~3–4 g
- Sugar: ~6–8 g
- Sodium: ~700–900 mg
Notes: The calorie and macronutrient totals reflect typical phyllo pastry, whole or 2% milk béchamel, and an 80/20 ground beef. Using leaner beef, low-fat cheese, or a lighter béchamel will lower calories and fat; swapping to whole-wheat or legume pasta will change fiber and carb values. These estimates were calculated using standard reference data from USDA FoodData Central and compared with guidance from the CDC and Mayo Clinic for portion sizing.
Why You’ll Love It
- Sensory appeal: You get a perfume of aromatic sautéed onion and garlic, simmered tomato and herbs, the creamy, nutmeg-kissed béchamel, and the addictive crunch of baked phyllo. Each bite balances textures and temperatures.
- Comfort + elegance: It’s hearty and nostalgic (think family-style pastitsio) yet elevated by the crisp börek top — a dish that fits both a cozy dinner and a celebratory table.
- Make-ahead friendly: Much of the work can be done earlier in the day. Assemble, refrigerate, then bake before guests arrive.
- Versatile: Reinvent it for dietary needs or seasonal produce (see variations below).
Preparation Guide
Ingredients
- 2 cups pasta (penne, ziti, or tubular pasta)
- 1 pound (454 g) ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / ~425 g) tomato sauce
- 1 cup béchamel sauce
- 1 package phyllo pastry (commonly ~16 oz; defrosted if frozen)
- 1 cup grated cheese (feta or mozzarella suggested)
- Olive oil (for sautéing and brushing phyllo; approx. 2–4 tbsp)
- Salt and pepper, to taste
- Herbs: 1 tsp dried oregano (or thyme), plus optional parsley
Optional ingredients and substitutions: - Ground lamb or a beef-lamb mix instead of ground beef
- Turkey or chicken instead of beef for a leaner option
- Use ricotta mixed with béchamel for a lighter interior creaminess
- Swap phyllo for puff pastry for a different texture (adds richness)
- Make béchamel with lower-fat milk or a dairy-free milk + gluten-free flour for diet swaps
- Add a pinch of cinnamon or nutmeg to the meat sauce for a classic pastitsio flavor note
- Make it vegetarian: use seasoned lentils or a textured vegetable protein (TVP) in place of meat
Method & Process
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add ground beef and cook until browned, then stir in tomato sauce, salt, pepper, and herbs. Simmer for 10 minutes.
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer cooked pasta, followed by the beef mixture, and then pour béchamel sauce on top.
- Carefully layer phyllo pastry on top, brushing with olive oil between layers.
- Sprinkle grated cheese on top.
- Bake for 30-40 minutes or until the pastry is golden and crispy.
- Let it cool for a few minutes before slicing and serving.
Practical tips while you cook:
- Cook pasta slightly under al dente since it will bake again in the oven.
- Drain fat from the beef if the mix seems greasy, but leave some for flavor.
- If using a store-bought phyllo package, work quickly and keep unused sheets covered with a damp towel to prevent drying.
- When brushing phyllo, use a light hand — too much oil or butter will weigh down the layers.
- Check the middle’s doneness with a knife; it should be set, not runny. If the top browns too fast, tent with foil.
Best Pairings
- Simple greens: A crisp cucumber-tomato salad dressed with lemon and olive oil balances richness.
- Yogurt side: A dollop of plain Greek yogurt or tzatziki brightens each bite.
- Bread: Serve with crusty bread if you want extra comfort (optional — there’s already pasta inside).
- Beverages: Light red wines (Pinot Noir, Grenache) or a dry rosé; for non-alcoholic, iced tea or sparkling water with a slice of lemon.
- For breakfast-style serving: A slice gently warmed, served with strong coffee or black tea makes a savory brunch treat.
Storage Instructions
- Room temperature: Once baked, keep covered and serve within 2 hours at room temperature for food safety.
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven until warmed through to preserve crispness.
- Freezer: You can freeze fully cooled, unbaked assembled Pastitsio-Börek (wrapped tightly) for up to 2 months; bake from frozen adding 10–20 minutes to baking time. For baked leftovers, freeze in portions for up to 2 months; thaw overnight in the refrigerator before reheating. Use freezer-safe containers and label with date.
Pro Tips & Tricks
- Best phyllo approach: Thaw phyllo in the fridge overnight; bring to room temp before unwrapping. This reduces tearing.
- Crisp-top cue: When the top is golden and the béchamel bubbling at the edges, it’s ready. If the top browns too quickly, tent with foil and continue baking.
- Texture contrast: Don’t over-layer béchamel; you want a creamy top but still a distinct phyllo crisp.
- Herb choices: Oregano gives a Mediterranean note; thyme pairs well with beef. Fresh parsley added to the meat before assembling brightens flavor.
- Cheese balance: Feta offers tang and salt; mozzarella gives a milder, melty finish. Blend them if you want salt and stretch.
Creative Twists
- Vegetarian Pastitsio-Börek: Replace beef with cooked lentils (1½ cups cooked) seasoned with tomato sauce and herbs. Add chopped mushrooms for umami.
- Gluten-free option: Use a certified gluten-free phyllo or substitute thin rice paper spring roll wrappers for crispness; use gluten-free pasta and a gluten-free béchamel (thicken with cornstarch or a gluten-free flour).
- Spiced variation: Add ½ tsp cinnamon and a pinch of allspice to the meat sauce for a warm, aromatic pastitsio style.
- Lighter version: Use lean ground turkey, reduced-fat béchamel (made with low-fat milk and a bit less butter), and reduce phyllo layers to lower overall calories while keeping the structure.
- Cheesy herb crust: Mix grated parmesan with a small amount of melted butter and brush over phyllo for an extra-savory crust.
Recipe Q&A
Q: Can I assemble this ahead of time?
A: Yes — assemble, cover, and refrigerate up to 24 hours before baking. Allow it to come close to room temperature before baking to ensure even cooking.
Q: My phyllo tears easily. Any fix?
A: Keep sheets covered with a slightly damp towel while working and handle gently. If it tears, overlap with the next sheet to cover gaps.
Q: How do I make it less rich?
A: Use lean meat (ground turkey or 95% lean beef), low-fat béchamel, and reduce the number of phyllo layers or use a lighter brushing of oil.
Q: Can I make this gluten-free?
A: Yes — use gluten-free pasta and swap béchamel with a cornstarch-thickened sauce; use gluten-free pastry options if available.
Q: How do I reheat slices without losing crispness?
A: Reheat in a 350°F (175°C) oven on a baking sheet until warmed through (about 10–15 minutes). Avoid the microwave if you want to preserve the phyllo crunch.
Conclusion
If you love dishes that pair comforting layers with exciting texture, this Pastitsio-Börek is a must-try: familiar, festive, and infinitely adaptable. Try it for the next family dinner or potluck, and share how you tweaked it — I’d love to hear which variation becomes your go-to.
For context on traditional Greek savory pastries and a related minced meat-and-feta börek approach, see this useful collection of recipes and background at Boreki Recipe – Minced meat and Feta | The Greek Food, and for a modern take on Greek products that might inspire quick ingredient swaps, this review offers interesting perspective: Review: Which Greek Trader Joe’s Products Are Actually Authentic.
Happy baking — and don’t forget to share a photo of your golden, flaky slice!
Print
Pastitsio-Börek
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: None specified
Description
A comforting blend of Greek pastitsio and crispy phyllo börek, this dish features layers of pasta, spiced meat, creamy béchamel, and a flaky top.
Ingredients
- 2 cups pasta (penne, ziti, or tubular pasta)
- 1 pound (454 g) ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / ~425 g) tomato sauce
- 1 cup béchamel sauce
- 1 package phyllo pastry (commonly ~16 oz; defrosted if frozen)
- 1 cup grated cheese (feta or mozzarella suggested)
- Olive oil (for sautéing and brushing phyllo; approx. 2–4 tbsp)
- Salt and pepper, to taste
- 1 tsp dried oregano or thyme, plus optional parsley
Instructions
- Cook pasta according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil and sauté onions and garlic until translucent.
- Add ground beef and cook until browned, then stir in tomato sauce, salt, pepper, and herbs. Simmer for 10 minutes.
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer cooked pasta, followed by the beef mixture, and then pour béchamel sauce on top.
- Carefully layer phyllo pastry on top, brushing with olive oil between layers.
- Sprinkle grated cheese on top.
- Bake for 30-40 minutes or until the pastry is golden and crispy.
- Let it cool for a few minutes before slicing and serving.
Notes
For a lighter option, use lean ground turkey and reduce the number of phyllo layers. Assemble ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 770
- Sugar: 7g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
