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
Scale
- 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