this is the best pastichio recipe i have found!! i have searched hundreds of recipes and also have tried many different recipes. this is by far the best tasting, best bechamel, best pasta flavor, i have found! congrats. keep mom's recipes alive for more generations to continue traditional cuisine.
Hello Fooffooffoofoofi!! Thank you SO much for the kind words and I am VERY happy you enjoyed the recipe. I hope you try some of the other of my mom's recipes... Thank you again!! That was very lovely to read!!
A large pan of Pastitsio was on the table at every family gathering . My recipe differs a bit , but the end result of an empty pan is always the goal . It thrills me that so many people make this dish , well done .
Hi R J! Thank you for the kind words. Yes, mom always had either pastitsio or moussaka on a buffet table…and our family gatherings or parties were always buffet style. She would have 40-50 people over on the regular while I was growing up and even later when she got older, it would be her and I doing the cooking etc. How does your version differ? I’m always interested in variations and regional changes. Also, since mom lived most of her life in the diaspora, her recipes remained pretty traditional, whereas I have seen recipes by the same name presented on TH-cam and elsewhere that do not resemble mom’s version at all. It is sure a surprise when I come across something like that. Thanks again… 😊
👍🏼Thank you for making this video and sharing your mom’s recipe with us! it looks fantastic. Adding a bit of bechamel to the pasta is a stroke of genius, I don’t see anyone else doing that. Can’t wait to try this next week.
Hi Renee!! Thank you very much for the kind words and I am glad you liked the video. hahahaha... I am glad I'm not the only one who likes my pasta fully cooked!! Thanks again!! Kali orexi!! :)
one of Greece's best dishes and the world because EVERY one loves spaghetti with meat sauce it is absolutely heavenly delicious thank you for the recipe I highly recommend for every one to try it you will love it
Hi John! Thank you very much of the kind words. Many would agree with you! I am so glad you liked the recipe and am very appreciative of the recommendation to others. Euxaristo! (thank you)
Great detailed video of the delectable Pastitsio. Your presentation with making the bechemel sauce was particularly helpful. I feel encouraged to make this favored dish. Thank you!
Great detailed video of the delectable Pastitsio. Your presentation with making the bechemel sauce was particularly helpful. I feel encouraged to make this favored dish. Thank you! Hi G-Girl! Thank you very much for the comment and I am glad my little efforts are helpful to my viewers… It is really is a great dish to add to your repertoire. Good luck!!
hahahaha... I LOVE that description... hahahaha... Thank you VERY much and I do hope you try it. Happy New Year to you and yours and hope only the good things life has to offer fill 2022!!!
I feel so blessed to happen on your mom’s recipe. My mom wrote all her recipes half Greek half American, we moved recently and sadly they were left behind so thank you for the memories ❤shes passed aways eight years ago and I miss her so much! How long has your mom been gone?
Hi Gail!! I am glad you found my little video helpful and so thankful for the kind comment. My condolences on your mom's passing, 'May her memory remain eternal'. My mom passed in 2019...and I don't think we ever stop missing them. Thank you again for the kind words...
I go crazy with my kefalotiri cheese literally adding about 1 cup to the meat, 1 cup to the bechamel and one cup to the noodles. I would like to try your version as it's probably better for the waist line and looks so delicious. Thank you for a great presentation.
Oh wow!! Thanks for the comment Christina....!! I do love my kefalotiri and kefalograviera as well... but that is a LOT of cheese... hahahaha... and I don't think you need it, if your meat sauce and bechamel are well seasoned etc. For me, I like the play of the slightly sweeter bechamel with its creamy texture in contrast with the savoury meat sauce.... But as I have said, this is mom' version, which is what the channel is all about... (grin). I may have to try your version though...at least once...hahahaha... OH...mom never added the feta to hers... but she did to her moussaka so I decided to try it...just to see but traditionally she wouldn't add it to pastitsio. I hope you love it as much as my family does... and save those calories for saganaki or something where the cheese is the star!! Thank you again!!
Hi Patricia... thank you for the comment. I actually enjoy this at room temp... mom would leave it in the oven overnight, as she did a lot of our dinners.... haha However, if you would like to heat it up, I would say about 2-3 minutes in the microwave, depending on the microwave. You don't want to overdo it as that will probably muck up the bechamel on top. Or say 20 mins in the oven at 350F? As to what to serve it with... it is pretty much your meat and starch... so a veg or a salad would be nice with it, as well as some olives and cheese on the side. Pickles or other things like that too... Kali orexi!! (bon appetit in Greek) Let me know if you try it... I'd love to hear what you think of the recipe. :)
It’s in the oven! Every part of the process tasted so delicious, so I know how perfect it will be when it finishes cooking, then cooling . (Hard to be patient 😍) This recipe, a labor of love! Thank you again!
@@jori7398 Hi again... I hope your family loves it as much as my family does.... Thank you again for the kind words... if you love this, try mom's Moussaka... same meat sauce, so you got that under your belt. I prefer it to the pastitsio, but everyone is different... Kali Orexi!! (Greek for bon appetit!!)
L 17 ,, Good morning from Alberta - Canada An excellent recipe with all ingredients... I am a man who loves to cook... Delicious Pastitsio for sure . Have a nice day...................Tom
Hi Maria... thank you for the comment.... I hope you enjoy this recipe... it really is the best version of pastitsio I have tried in my life.... I'd love to hear what you think of it if you make it! Take care and 'kali orexi'!!! 😀 🥰
I’m with you. Cook the pasta until it’s tender. Al dente is not for me. Getting ready to do pastitsio for Christmas Eve dinner. Both my sons worked in a Greek restaurant but in the front of the house. We loved eating there. Unfortunately, where we now live has no Greek restaurants, so it’s up to me to learn how to. I’ve done pastitsio before, but also look through a lot of online recipes to refresh my memory. Your bechamel was very similar to what I remember from our favorite Greek restaurant. Will be using that this weekend.
Hi Nancy! I wish you and your family a lovely holiday dinner and all the best for 2024!! This is a wonderful version of pastitsio... I have had others, but none came close to mom's version. The only difference between hers and the one I presented was the amount of bechamel. She would only put on the thinnest of layers, enough to actually turn into a kind of crust when baked... HATED that part... hahahaha... Enjoy!!! Kali orexi!!
@@MomsGreekKitchen The bechamel is my favorite part. A nice thick custardy layer and I’ve died and gone to Heaven. Thanks for the recipe and your kind response. I will be thinking of you when we feast on wonderful pastitsio ( along with some tzatziki, pita and salad). Wonder if I have time to make baklava?
@@nancyhowell7735 Hahaha… I see someone after my own heart… Yup.. the bechamel, if a good one, is the best part. Sounds like a lovely menu!! Of course you do!! Baklava or Galaktobouriko would be my choice!! For sure!! Hahaha… Kala Xristougena and kalos o neos etos!! 🎄🎅☃🎁
I cannot wait to make this....I used to eat it regularly with my Greek Family but have never made it myself. Thank yo for this recipe!!! Hope to see you on here again soon. Merry Christmas~
@@MomsGreekKitchen oh My Goodness!!! I will be anxiously waiting for more videos..... Im making Youre Pastitsio recipe Christmas Eve and will be baking you're Kourabiedes cookie recipe today! Im so happy to have found youre Channel..... Best Wishes.. Tina Xenos-McClenahan
@@tinamcclenahan8775 Oh wow!! Thank you for the kind words and encouragement... I hope the family love the two recipes you have chosen!! I know my family sure does... 🥰 Kala Xristougenna!!
Thank you John. Yes I wrapped the filling up well in the fridge for the next day.The other packet of Phyllo was not opened so all is well for to make.As I type they are All done now and in the freezer to enjoy at a later date. Look forward to your Baklava recipe when you have time. Blessings and thank ou for your kind words Patricia
💜🙏 My mom added whipped egg whites to the noodles-mixed together. Then mixed the meat sauce with the noodles. Interesting. I will try your version. Looks easier and more fun.
@@MomsGreekKitchen 😊 I have seen most of your videos so far. I will try your stifado. For I have done so badly with meat - tough. And I can’t wait to try the stuffed kalamari. My mom was from a smal village outside of Megalopoli (Arcadia). Yes, she said it holds the pasta together - along with cheese. Then layering it with the meat sauce. I will definitely try your moms dish soon! Do you/ mom have a great recipe for homemade dough for spanakopita? I have done this too , but haven’t done a great job with the homemade filo 😑. Thank you ! I’ve learned a lot from you videos! Blessings. 💜
@@-Joann I am so glad you are enjoying the videos… The secret with the stifado is low and slow…and covered, and if it needs more time, it needs more time… all depends on the cut of meat. Mom tended to use this on tougher/leaner cuts, like venison but she did do it with beef on occasion. The meat will be tender but not necessarily juicy, especially venison, as it tends to be very lean. The stuffed calamari is awesome, but do be careful as they tend to ‘pop’ in the oil when frying. If you have a spatter guard, that helps a lot… hehehe. It seems our mom’s were relative neighbours… hehehe… she was from near Olympia and on the map they don’t look THAT far apart. So, as to the phyllo for spanakopita, mom never made homemade phyllo for spanakopita… but she did do one for tiropita. It is the same one posted here; th-cam.com/video/FNfyLcE8b9w/w-d-xo.html She used this for the kolokithopita and tiropita… you could use it for spanakopita, I am sure… but mom also made another mixture for leftover spanakopita filling or when she didn’t want to make either a full spanakopita or spanakopitakia. I haven’t shown this on a video, I don’t think…(unless I added it to the very end of the spanakopitakia video)… she called it xilo/hilo… she would mix 2 c flour, ¼ c olive oil, 2 tsp baking powder, salt and pepper to taste, and enough warm water to make a runny batter, a little thicker than pancake batter. Oil a 9x13” pan well with olive oil, then spread some of this mixture on the bottom of the pan, but you don’t need to cover it completely. Sprinkle the filling all over and even out as best you can, then drizzle the rest of the hilo overtop…again, it won’t cover completely but try and get it even. Bake at 375F until lightly golden. It is actually one of my favourites that mom used to make… it is just slightly under spanakopitakia, but way over spanakopita. The nice soft bread-like matrix of the dough holding all that cheesy spinach goodness together… and I actually prefer it after it has sat for a day… at room temp… just LOVE it… hehehe… I hope you try it one day… it really is a very tasty and easy version of spanakopita.
Thank you dear John.Will be making this for sure in the VERY near future.with the greatest of pleasure. I am making the little triangles with phyllo spinach and leek started yesterday and made the first batch and froze them. I started too late in the late afternoon and the preparation took my time so I only managed to prepare one packet of the phyllo with the spinach feta ricotta and all the other ingredients will make the triangles with the preparation saved in the fridge from yesterday and then freezes to be baked and enjoyed later. I never wrapped them individually only nicely placed in large freezing bag with firm closure this works well for me too. When you have time John would it be possible to share one of your darling Mum’s recipes for Baclavia.I would be so grateful. I too like you lost my precious mother to that horrible illness Alzheimer’s that steals all.Except Love for Love Never Dies.Blessings Patricia
Hi Patricia… I am so happy to hear about you making the spanakopitakia… I sure hope you wrapped up the phyllo well when you had to pause… as it dries out so quickly. Thank you for the reminder, yes, baklava is on the list of recipes still to prepare and present…. Stay tuned… (grin) My condolences on the passing of your mom… as we say in Greek… ‘May her memory remain eternal’… Thank you for the kind words!!
Hi Patricia... thank you for the comment!! The nutmeg in the bechamel is authentic (for French cuisine which I had my chef training in ;) ) not quite authentic for Greek but it does add a nice touch to the bechamel. You can leave it out... mom didn't use it until I suggested it. Thanks again and I hope you love the recipe!!
Hi AngieF... thank you for the comment... yes, that is a great tip if you need to mix or beat things in a bowl and you can't hold the bowl like when drizzling oil into a mayonnaise or something. I am glad you enjoyed the video!!
Thank you for the informative response, let me ask you this and maybe you would know. I did just find out that the flour and butter should be equal, but by weight not volume. Butter by volume is almost double the weight of flour. So cups and tablespoons dont work unless you have converted to them from actual weights. Is there a rule for the ratio of milk used to get a thick bechamel? I’m using 1-1/2 sticks of butter and then 1-1/3 cups of flower which converted over from both weighing 170 grams. And then I plan to use 2043 grams of milk which converts to 9 cups. It’s a ratio of 1 to 12. I got this ratio from a bechamel recipe from Gordon Ramsay but I don’t know what he’s using it for or if it’s thin thick or medium. Do you think this ratio would produce a thick bechamel?
Hi again.... I am not sure about the measurements you have given... I tend to use volumetric measurements for Greek cooking as that is how my mom measured. I tend to use equal butter and flour by volume... and about 5x the volume in milk, for the bechamel.... quick google measurements for weight are 227gm butter to 120gm flour and 1200gm milk... this should get you pretty close. Remember that there is also cheese and eggs in this preparation which will also thicken the bechamel. Good luck!!!
Wow! If you believe that restaurant is cooking pasta special for you, I have an Orange Grove in northern Michigan that you might be interested in purchasing.
Dear James... this is what you spent your time commenting on after watching the video? Bless your heart.... BTW: Most restaurants have the pasta mostly cooked off and only need to reheat it in hot salted water... I know, because I used to work in restaurants for most of my early work life... and if asked, they will gladly let the pasta cook a little longer than the usual minute most restaurants use for al dente. Not a big deal for them, if it makes a customer happy and possibly make that customer into a regular. You obviously don't know as much as you think you may know. Happy holidays! I hope your orange orchard is successful.... hahahahahaha
Hi Matrix.... thanks for the comment. The song is called Itia.. which means a willow tree. Mom loved to dance to it... tsamiko is the dance for this song.... and she loved to sing it as well. I thought it was a fitting choice for a channel dedicated to her. I think this version might be the instrumental version from Haligiannis and Zervas, or so Shazam tells me.... Thanks again....:)
Hi!!! Just wanted to let you know - I just now made this …. It is in the oven. I need more practice make the sauce. 😬 but, with enough cheese that I added. I’m sure it will be good. Will let you know how it turned out! 🙏 Kitchen is a mess! 😁
Hi again J Dama... I am so glad you are making it!!! Did you add the milk slowly to the sauce or...?? I am sure it will be fine... if you have a few lumps, just calling them dumplings and all good... hahaha... I'd love to hear how it turns out. A messy kitchen is a happy kitchen!!! :)
Okay…. Delicious…. Family approved. 😊 So… yes, I did add the milk slowly. But thickened so quickly. I added even more milk than you had suggested. Probably the entire half gallon. The meat sauce was good , but don’t think I added enough water. That’s okay , still good. The sauce , yes, had a little lumps. Maybe I added too much flour? Over all??? Yum. My hubbie approves. Lol. 💕 Thank you again. -Joann
@@-Joann AWESOME!!! I'm so glad the family loved it. Not sure why the bechamel would have gotten so thick.... could be the way we scoop the flour... I tend to use the spoon and cup measure, as if you dip your measuring cup into the flour, it compresses it so you get more than if you lightly spoon it in and level it off... but as you did, you can adjust it with extra milk. The meat sauce, again, you can either stop cooking it a bit sooner, or add a bit of water if it dries up too much. Again, very flexible. :) I am so glad to hear it was a hit, though. That warms my heart and mom would have been very happy!!
Hi properties03! I would cook the pasta to the doneness you would like. It doesn't really cook any more once it is in the oven... and as Greeks, we like our pasta fully done. Greeks don't really do al dente...hahaha... so whatever the box of pasta you are using recommends is probably fine. I would probably cook it a minute or so longer than what the box says or when the pasta is fully cooked. But make it to your taste. Kali orexi!! (bon appetit in Greek)
Hi there.... and thank you for the comment/questions. If you allow the bechamel to cool, it will start to set up which will not allow it to spread easily and may also break the 'set' so to speak so it would be runny when you tried to cut the finished dish. As to red wine... there are no recipes in my mom's repertoire that uses wine...red or white, except one dish, and that one is not of Greek origins. I have never had wine in anything Greek that I have had... either in the home of a Greek cook or in a Greek restaurant. Not part of my experience. Thanks again...
@@MomsGreekKitchen Thank you for your response. About the wine, other chefs who make Pastitsio on TH-cam are adding wine to the sauce. I have seen some do like before adding the tomatoes. So the Wine may let the alcohol steam off, and others add it to the tomato sauce during the cooking,
@@56chrsbri Oh? Now I understand what you are talking about... the 'modernization' of Greek cooking... let me just say that this is NOT traditional... Greeks DRINK their wine, they do not cook with it... hahaha. I've seen those YT creators too... but they are not traditional. My mom's recipes are traditional (at least to her region of Greece). She left Greece when she was 22 and being in the diaspora, she kept the recipes as she learned them from her mother etc... she died at the age of 85 5 years ago, so they are pretty much as traditional as possible. The other thing to keep in mind is that for most places in Greece, they are a poor country, so wine would have been too precious to use in cooking.
Hi Derekh.... actually, I have done... and I am mostly Greek by ethnicity... hahahaha... and I just met another Greek who didn't like lamb and she doesn't like feta.... so there are some of us who don't fit the stereotype, I guess... hahaha. Thx for the comment!
@@derekh.7582 and that's how I took it... no worries... (grin). Thanks again for the laugh and I am glad my little videos can you out. Hope you liked the results!? Kali orexi!! (good appetite)
Hi your milk flour and butter ratios are way off compared to a couple dozen other bechamel recipes I’ve seen. Looks like it’s way light on milk for a cup of flour and too heavy on flour for that amount of butter. I’ve seen over double the milk for that much flour. Is there a specific reasoning for this?
Hi Neil... thanks for the comment/question. Bechamel can be made light, medium, or heavy, depending on what you would like for a final result. A light bechamel would be for a light coating on vegetables or with cheese added to make a Mornay sauce. A medium might be used as a binder in a filling or some such. A heavy, which is closer to what I have is for making something like croquettes or as a stuffing or in this case, a layer that will not run when cut and hot. The bechamel (actually a Mornay since it includes cheese) is similar to the potato layer in a Shepherd's Pie...although, in pastitsio, it is an extra starch whereas in moussaka it is the main starch. I hope that answers your question. You are more than welcome to make it with a thinner bechamel, but the end product will be sloppy on the plate, ie: not be able to cut into a nice serving etc.
JUST PUT MY PASTITSIO IN THE OVEN. I MADE IT TO WELCOME MY SISTER, WHO IS THE FIRST PERSON IN MY IMMEDIATE FAMILY TO EVER VISIT ME. HOPE YOU ARE DOING WELL JOHN/ CC
@@MomsGreekKitchen It turned out amazingly! An hour was a tad too long in our oven, so it got super dark on top. That's okay, next time I will check at 40 minutes
As a classically trained French chef, I am not likely to 'stuff up' a basic sauce like a bechamel. You can see me make it as a standalone recipe video or watch me make it on my moussaka video, both are on this channel. Sometimes, technical difficulties occur and I did not want to throw it away and start over. You are welcome to your opinion, as flawed as it is, however. :) Have a lovely day!!
@@MomsGreekKitchen That’s the wonderful thing about the internet, isn’t it? We can claim to be anything under the sun and whose to know otherwise? Even if I was to believe your claim of being a “classically trained French chef”, its your opinion of my opinion that is actually flawed, because even the most accomplished, world renowned chefs in the world make mistakes. Your food does look delicious though. But I am inclined to believe that you stuffed the bechamel rather than the battery dying. 😜
@@BioTransXX and that’s the sad thing about the internet, people like to lash out and accuse others of deceit or other nefarious actions. What did I gain by saying my camera died vs cutting the whole thing out and remaking the bechamel again? I could have edited it to remove any evidence of making an error, right?! Doesn’t make sense…. UNLESS it happened as I said it did. And yes, I went to French culinary school, and worked in restaurants in the early part of my work life…almost 20 years in the food industry. Believe me or not, that is the truth of the matter, but YMMV. Thanks for the comment, I think. Not sure why you are such a bitter person, but hope you feel better soon! Enjoy the recipes, ‘stuffed up’ as you may believe they are. 🤣🤣🤣😵💫😵💫😵💫
Yiassou Andy…. Thanks for the comment. You are entitled to your opinion, but since this channel is in memory of my mom’s cooking, and sharing her recipes, I will continue to make them the way she did. Not only that, but I am classically trained French chef, and the proportions of butter and flour, to the milk to make a medium bechamel are correct here. 1 cup of butter to one cup of flour to about 4-5 cups of milk with flavourings etc. The recipe for a light to medium bechamel from epicurious.com has the proportions as follows; Makes about 1 cup 2 Tbsp. unsalted butter 2 Tbsp. all-purpose flour 1¼ cups whole milk, heated Kosher salt and freshly ground black pepper As you can see, their proportions are pretty close to mine, considering I have about 4-5 cups of sauce… and I made a thicker bechamel which requires a bit more butter/flour to the milk… This pan of pastitsio will normally be cut into 9 pieces… so that works out to about 1.75 Tbsp of butter per portion… is that really too much? It isn’t like we eat pastitsio or moussaka, another dish where we use bechamel, every day…. It is a celebratory dish. But, you do you…. 😊 As to the pasta, again, you are welcome to your opinion…. And I am glad you can speak for all Greeks… how nice that must be. BTW: ‘al dente’… 2 words… ‘to the tooth’… Thanks again for your ‘kind’ words. 😏
So, still no answer? You come by my channel and say that this is not a real 'pastion'.. and when asked why it isn't.. no response. Figures... Considering this is the way my mom made it all of her life, not sure what the issue is. The only thing I changed was that I add some of the meat sauce and bechamel into the pasta as I find it a bit boring if plain pasta, but otherwise, it is authentic. If you feel it is not please let me know what a 'real pastion' is...
It’s not a crème anglaise. You don’t need to temper your eggs. Just add them once the bechamel is off the heat. Also, once you add cheese to that sauce it’s no longer bechamel. It’s Mornay sauce.
It’s not a crème anglaise. You don’t need to temper your eggs. Just add them once the bechamel is off the heat. Also, once you add cheese to that sauce it’s no longer bechamel. It’s Mornay sauce.
Thanks for the comment. You are correct on the Mornay nomenclature, but for most people, they will still call it a bechamel and there is no reason to complicate things. As to tempering, you are also correct, you can even do it 'on heat' if you whisk quickly enough, which is the way I normally do it, but not everyone is experienced or confident enough to do so. This is a fool-proof method and will give the best results for the most people. If I did NOT tell them to do so, and they end up with scrambled eggs in their bechamel come Mornay sauce, I would get a LOT of people complaining/unhappy and that is NOT my intention. You are obviously an experienced cook, but not everyone who watches my videos is. I try and give as much info as necessary so everyone can succeed in reproducing a good result. Thanks again for the kind words!!
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this is the best pastichio recipe i have found!! i have searched hundreds of recipes and also have tried many different recipes. this is by far the best tasting, best bechamel, best pasta flavor, i have found! congrats. keep mom's recipes alive for more generations to continue traditional cuisine.
Hello Fooffooffoofoofi!! Thank you SO much for the kind words and I am VERY happy you enjoyed the recipe. I hope you try some of the other of my mom's recipes...
Thank you again!! That was very lovely to read!!
I love your cooking videos. Your mom would be so proud 🇬🇷🇨🇦
Thank you very much Margaret! I am so glad you are enjoying the videos and your kind words are very much appreciated.
Years ago, I elastic in Greece for 6 weeks at Easter time. It was wonderful.
Greece is a lovely place to visit, for sure!!!! Thx for the comment!! :)
A large pan of Pastitsio was on the table at every family gathering . My recipe differs a bit , but the end result of an empty pan is always the goal . It thrills me that so many people make this dish , well done .
Hi R J! Thank you for the kind words. Yes, mom always had either pastitsio or moussaka on a buffet table…and our family gatherings or parties were always buffet style. She would have 40-50 people over on the regular while I was growing up and even later when she got older, it would be her and I doing the cooking etc.
How does your version differ? I’m always interested in variations and regional changes. Also, since mom lived most of her life in the diaspora, her recipes remained pretty traditional, whereas I have seen recipes by the same name presented on TH-cam and elsewhere that do not resemble mom’s version at all. It is sure a surprise when I come across something like that.
Thanks again… 😊
I AM SO MAKING THIS. I will remember to put the 4 cloves in a mesh bag. lol
I do hope you let me know what you think of it if you do!! :)
👍🏼Thank you for making this video and sharing your mom’s recipe with us! it looks fantastic. Adding a bit of bechamel to the pasta is a stroke of genius, I don’t see anyone else doing that. Can’t wait to try this next week.
Hi Ashley! Yo are very welcome and I hope you like it!!
Thank you for showing all the steps with detail. This is one of my favorite Greek dishes. I do not like my pasta al dente either. LOL
Hi Renee!! Thank you very much for the kind words and I am glad you liked the video. hahahaha... I am glad I'm not the only one who likes my pasta fully cooked!!
Thanks again!! Kali orexi!! :)
one of Greece's best dishes and the world because EVERY one loves spaghetti with meat sauce it is absolutely heavenly delicious thank you for the recipe I highly recommend for every one to try it you will love it
Hi John!
Thank you very much of the kind words. Many would agree with you! I am so glad you liked the recipe and am very appreciative of the recommendation to others.
Euxaristo! (thank you)
Great detailed video of the delectable Pastitsio. Your presentation with making the bechemel sauce was particularly helpful. I feel encouraged to make this favored dish. Thank you!
Great detailed video of the delectable Pastitsio. Your presentation with making the bechemel sauce was particularly helpful. I feel encouraged to make this favored dish. Thank you!
Hi G-Girl! Thank you very much for the comment and I am glad my little efforts are helpful to my viewers… It is really is a great dish to add to your repertoire.
Good luck!!
That recipe hit the spot! Yummy! ❤
Hi Sophia!! I am so glad you liked the recipe!! Thank you for your comment!!
OMGoodness ! I’m drooling like a St Bernard ! Time for me to make this ! Happy New Year 🎆
hahahaha... I LOVE that description... hahahaha... Thank you VERY much and I do hope you try it. Happy New Year to you and yours and hope only the good things life has to offer fill 2022!!!
I feel so blessed to happen on your mom’s recipe. My mom wrote all her recipes half Greek half American, we moved recently and sadly they were left behind so thank you for the memories ❤shes passed aways eight years ago and I miss her so much! How long has your mom been gone?
Hi Gail!! I am glad you found my little video helpful and so thankful for the kind comment. My condolences on your mom's passing, 'May her memory remain eternal'. My mom passed in 2019...and I don't think we ever stop missing them.
Thank you again for the kind words...
I'm cooking this next week. Thank you for the video!
Hi fritzbalajadia... I am glad you enjoyed the video and good luck with the recipe. I hope your family loves it as much as mine does. :)
I go crazy with my kefalotiri cheese literally adding about 1 cup to the meat, 1 cup to the bechamel and one cup to the noodles. I would like to try your version as it's probably better for the waist line and looks so delicious. Thank you for a great presentation.
Oh wow!! Thanks for the comment Christina....!! I do love my kefalotiri and kefalograviera as well... but that is a LOT of cheese... hahahaha... and I don't think you need it, if your meat sauce and bechamel are well seasoned etc. For me, I like the play of the slightly sweeter bechamel with its creamy texture in contrast with the savoury meat sauce....
But as I have said, this is mom' version, which is what the channel is all about... (grin). I may have to try your version though...at least once...hahahaha... OH...mom never added the feta to hers... but she did to her moussaka so I decided to try it...just to see but traditionally she wouldn't add it to pastitsio.
I hope you love it as much as my family does... and save those calories for saganaki or something where the cheese is the star!! Thank you again!!
Hi looks lovely .when you serve it the next day how long do you heat it for again and what is it served with. Thank you for your reply. Patricia
Hi Patricia... thank you for the comment. I actually enjoy this at room temp... mom would leave it in the oven overnight, as she did a lot of our dinners.... haha
However, if you would like to heat it up, I would say about 2-3 minutes in the microwave, depending on the microwave. You don't want to overdo it as that will probably muck up the bechamel on top. Or say 20 mins in the oven at 350F?
As to what to serve it with... it is pretty much your meat and starch... so a veg or a salad would be nice with it, as well as some olives and cheese on the side. Pickles or other things like that too...
Kali orexi!! (bon appetit in Greek) Let me know if you try it... I'd love to hear what you think of the recipe. :)
Heavens! I will be cooking your mom’s recipe this weekend, and thank you so much for sharing it!
God bless 🙏🏼
Hi Jori! I am glad you liked the video... good luck with the recipe!! 💖
@@MomsGreekKitchen I can’t wait to go the market in the morning!
It’s in the oven! Every part of the process tasted so delicious, so I know how perfect it will be when it finishes cooking, then cooling . (Hard to be patient 😍)
This recipe, a labor of love! Thank you again!
@@jori7398 Hi again... I hope your family loves it as much as my family does....
Thank you again for the kind words... if you love this, try mom's Moussaka... same meat sauce, so you got that under your belt. I prefer it to the pastitsio, but everyone is different...
Kali Orexi!! (Greek for bon appetit!!)
L 17 ,, Good morning from Alberta - Canada
An excellent recipe with all ingredients... I am a man who loves to cook... Delicious Pastitsio for sure .
Have a nice day...................Tom
Hi Tom... from British Columbia, Canada... hey neighbour!! :) ... thank you for the kind words... and a lovely day to you, as well... :)
@@MomsGreekKitchen you are welcome ,, My respect
New to your channel. I will try this recipe and I like my pasta cooked just like you.
Hi Maria... thank you for the comment.... I hope you enjoy this recipe... it really is the best version of pastitsio I have tried in my life....
I'd love to hear what you think of it if you make it!
Take care and 'kali orexi'!!! 😀
🥰
I’m with you. Cook the pasta until it’s tender. Al dente is not for me. Getting ready to do pastitsio for Christmas Eve dinner. Both my sons worked in a Greek restaurant but in the front of the house. We loved eating there. Unfortunately, where we now live has no Greek restaurants, so it’s up to me to learn how to. I’ve done pastitsio before, but also look through a lot of online recipes to refresh my memory. Your bechamel was very similar to what I remember from our favorite Greek restaurant. Will be using that this weekend.
Hi Nancy! I wish you and your family a lovely holiday dinner and all the best for 2024!! This is a wonderful version of pastitsio... I have had others, but none came close to mom's version. The only difference between hers and the one I presented was the amount of bechamel. She would only put on the thinnest of layers, enough to actually turn into a kind of crust when baked... HATED that part... hahahaha...
Enjoy!!! Kali orexi!!
@@MomsGreekKitchen
The bechamel is my favorite part. A nice thick custardy layer and I’ve died and gone to Heaven. Thanks for the recipe and your kind response. I will be thinking of you when we feast on wonderful pastitsio ( along with some tzatziki, pita and salad). Wonder if I have time to make baklava?
@@nancyhowell7735
Hahaha… I see someone after my own heart… Yup.. the bechamel, if a good one, is the best part. Sounds like a lovely menu!! Of course you do!! Baklava or Galaktobouriko would be my choice!! For sure!! Hahaha…
Kala Xristougena and kalos o neos etos!!
🎄🎅☃🎁
Thank you for sharing -I am definitely going to try this recipe - it looks so good. I hate garlic, so I hope it will taste ok if I leave it out 😊
Hi again.... so, if you hate garlic, you won't miss it and it will still taste ok to you...
Kali Orexi!! (bon appetit in Greek)
Thank you x@@MomsGreekKitchen
I cannot wait to make this....I used to eat it regularly with my Greek Family but have never made it myself. Thank yo for this recipe!!! Hope to see you on here again soon. Merry Christmas~
You are very welcome!! I hope you like it!! I'll be returning with more videos soon...
Happy Holidays again!! :)
@@MomsGreekKitchen oh My Goodness!!! I will be anxiously waiting for more videos..... Im making Youre Pastitsio recipe Christmas Eve and will be baking you're Kourabiedes cookie recipe today! Im so happy to have found youre Channel..... Best Wishes.. Tina Xenos-McClenahan
@@tinamcclenahan8775 Oh wow!! Thank you for the kind words and encouragement... I hope the family love the two recipes you have chosen!! I know my family sure does... 🥰 Kala Xristougenna!!
Thank you John. Yes I wrapped the filling up well in the fridge for the next day.The other packet of Phyllo was not opened so all is well for to make.As I type they are All done now and in the freezer to enjoy at a later date. Look forward to your Baklava recipe when you have time. Blessings and thank ou for your kind words Patricia
💜🙏
My mom added whipped egg whites to the noodles-mixed together. Then mixed the meat sauce with the noodles. Interesting. I will try your version. Looks easier and more fun.
Hi -J Dama…
@@MomsGreekKitchen 😊 I have seen most of your videos so far. I will try your stifado. For I have done so badly with meat - tough. And I can’t wait to try the stuffed kalamari. My mom was from a smal village outside of Megalopoli (Arcadia). Yes, she said it holds the pasta together - along with cheese. Then layering it with the meat sauce. I will definitely try your moms dish soon! Do you/ mom have a great recipe for homemade dough for spanakopita? I have done this too , but haven’t done a great job with the homemade filo 😑.
Thank you ! I’ve learned a lot from you videos! Blessings. 💜
@@-Joann I am so glad you are enjoying the videos… The secret with the stifado is low and slow…and covered, and if it needs more time, it needs more time… all depends on the cut of meat. Mom tended to use this on tougher/leaner cuts, like venison but she did do it with beef on occasion. The meat will be tender but not necessarily juicy, especially venison, as it tends to be very lean.
The stuffed calamari is awesome, but do be careful as they tend to ‘pop’ in the oil when frying. If you have a spatter guard, that helps a lot… hehehe.
It seems our mom’s were relative neighbours… hehehe… she was from near Olympia and on the map they don’t look THAT far apart.
So, as to the phyllo for spanakopita, mom never made homemade phyllo for spanakopita… but she did do one for tiropita. It is the same one posted here; th-cam.com/video/FNfyLcE8b9w/w-d-xo.html
She used this for the kolokithopita and tiropita… you could use it for spanakopita, I am sure… but mom also made another mixture for leftover spanakopita filling or when she didn’t want to make either a full spanakopita or spanakopitakia. I haven’t shown this on a video, I don’t think…(unless I added it to the very end of the spanakopitakia video)… she called it xilo/hilo… she would mix 2 c flour, ¼ c olive oil, 2 tsp baking powder, salt and pepper to taste, and enough warm water to make a runny batter, a little thicker than pancake batter.
Oil a 9x13” pan well with olive oil, then spread some of this mixture on the bottom of the pan, but you don’t need to cover it completely. Sprinkle the filling all over and even out as best you can, then drizzle the rest of the hilo overtop…again, it won’t cover completely but try and get it even. Bake at 375F until lightly golden. It is actually one of my favourites that mom used to make… it is just slightly under spanakopitakia, but way over spanakopita. The nice soft bread-like matrix of the dough holding all that cheesy spinach goodness together… and I actually prefer it after it has sat for a day… at room temp… just LOVE it… hehehe…
I hope you try it one day… it really is a very tasty and easy version of spanakopita.
@@MomsGreekKitchen 💜🙏💕 thank you so much. I will buy that spatter guard. I have been burned many times. With the Greek meatballs!
Thank you dear John.Will be making this for sure in the VERY near future.with the greatest of pleasure. I am making the little triangles with phyllo spinach and leek started yesterday and made the first batch and froze them. I started too late in the late afternoon and the preparation took my time so I only managed to prepare one packet of the phyllo with the spinach feta ricotta and all the other ingredients will make the triangles with the preparation saved in the fridge from yesterday and then freezes to be baked and enjoyed later. I never wrapped them individually only nicely placed in large freezing bag with firm closure this works well for me too. When you have time John would it be possible to share one of your darling Mum’s recipes for Baclavia.I would be so grateful. I too like you lost my precious mother to that horrible illness Alzheimer’s that steals all.Except Love for Love Never Dies.Blessings Patricia
Hi Patricia… I am so happy to hear about you making the spanakopitakia… I sure hope you wrapped up the phyllo well when you had to pause… as it dries out so quickly.
Thank you for the reminder, yes, baklava is on the list of recipes still to prepare and present…. Stay tuned… (grin)
My condolences on the passing of your mom… as we say in Greek… ‘May her memory remain eternal’…
Thank you for the kind words!!
All looks delicious- like nutmeg in the sauce - is this authentic
Hi Patricia... thank you for the comment!! The nutmeg in the bechamel is authentic (for French cuisine which I had my chef training in ;) ) not quite authentic for Greek but it does add a nice touch to the bechamel. You can leave it out... mom didn't use it until I suggested it.
Thanks again and I hope you love the recipe!!
The kitchen tea towl you roped up looked like a coiled python. Really enjoyed your video, just came across your channel. Thanks.
Hi AngieF... thank you for the comment... yes, that is a great tip if you need to mix or beat things in a bowl and you can't hold the bowl like when drizzling oil into a mayonnaise or something.
I am glad you enjoyed the video!!
Thank you for the informative response, let me ask you this and maybe you would know. I did just find out that the flour and butter should be equal, but by weight not volume. Butter by volume is almost double the weight of flour. So cups and tablespoons dont work unless you have converted to them from actual weights. Is there a rule for the ratio of milk used to get a thick bechamel? I’m using 1-1/2 sticks of butter and then 1-1/3 cups of flower which converted over from both weighing 170 grams. And then I plan to use 2043 grams of milk which converts to 9 cups. It’s a ratio of 1 to 12. I got this ratio from a bechamel recipe from Gordon Ramsay but I don’t know what he’s using it for or if it’s thin thick or medium. Do you think this ratio would produce a thick bechamel?
Hi again.... I am not sure about the measurements you have given... I tend to use volumetric measurements for Greek cooking as that is how my mom measured. I tend to use equal butter and flour by volume... and about 5x the volume in milk, for the bechamel.... quick google measurements for weight are 227gm butter to 120gm flour and 1200gm milk... this should get you pretty close. Remember that there is also cheese and eggs in this preparation which will also thicken the bechamel.
Good luck!!!
Wow! If you believe that restaurant is cooking pasta special for you, I have an Orange Grove in northern Michigan that you might be interested in purchasing.
Dear James... this is what you spent your time commenting on after watching the video? Bless your heart....
BTW: Most restaurants have the pasta mostly cooked off and only need to reheat it in hot salted water... I know, because I used to work in restaurants for most of my early work life... and if asked, they will gladly let the pasta cook a little longer than the usual minute most restaurants use for al dente. Not a big deal for them, if it makes a customer happy and possibly make that customer into a regular. You obviously don't know as much as you think you may know.
Happy holidays! I hope your orange orchard is successful.... hahahahahaha
@@MomsGreekKitchen enjoy your fantasy
@@jamesgross6466 😘
What is the name of the song and band. Both the song and the recipe takes me back to my childhood. Thx.
Hi Matrix.... thanks for the comment. The song is called Itia.. which means a willow tree. Mom loved to dance to it... tsamiko is the dance for this song.... and she loved to sing it as well. I thought it was a fitting choice for a channel dedicated to her. I think this version might be the instrumental version from Haligiannis and Zervas, or so Shazam tells me....
Thanks again....:)
@@MomsGreekKitchen Thank you. Your info helped me find the song. It's a treasure. I love your intro.
@@TheMatrix0022 I am very glad I could help out. And thank you for the kind words! :)
@@MomsGreekKitchen This is such aWonderful Channel I hope you come back and make more videos. Thankyou
Hi!!! Just wanted to let you know - I just now made this …. It is in the oven. I need more practice make the sauce. 😬 but, with enough cheese that I added. I’m sure it will be good. Will let you know how it turned out! 🙏
Kitchen is a mess! 😁
Hi again J Dama... I am so glad you are making it!!! Did you add the milk slowly to the sauce or...?? I am sure it will be fine... if you have a few lumps, just calling them dumplings and all good... hahaha... I'd love to hear how it turns out. A messy kitchen is a happy kitchen!!! :)
Okay…. Delicious…. Family approved. 😊
So… yes, I did add the milk slowly. But thickened so quickly. I added even more milk than you had suggested. Probably the entire half gallon. The meat sauce was good , but don’t think I added enough water. That’s okay , still good. The sauce , yes, had a little lumps. Maybe I added too much flour? Over all??? Yum. My hubbie approves. Lol. 💕
Thank you again. -Joann
@@-Joann AWESOME!!! I'm so glad the family loved it. Not sure why the bechamel would have gotten so thick.... could be the way we scoop the flour... I tend to use the spoon and cup measure, as if you dip your measuring cup into the flour, it compresses it so you get more than if you lightly spoon it in and level it off... but as you did, you can adjust it with extra milk. The meat sauce, again, you can either stop cooking it a bit sooner, or add a bit of water if it dries up too much. Again, very flexible. :)
I am so glad to hear it was a hit, though. That warms my heart and mom would have been very happy!!
Appreciate ya
How long did you cook pasta for?
Hi properties03! I would cook the pasta to the doneness you would like. It doesn't really cook any more once it is in the oven... and as Greeks, we like our pasta fully done. Greeks don't really do al dente...hahaha... so whatever the box of pasta you are using recommends is probably fine. I would probably cook it a minute or so longer than what the box says or when the pasta is fully cooked. But make it to your taste.
Kali orexi!! (bon appetit in Greek)
Why not just let the Bechemel cool before you add the yolks? Also I am surprised I didn't see you add red wine.
Hi there.... and thank you for the comment/questions. If you allow the bechamel to cool, it will start to set up which will not allow it to spread easily and may also break the 'set' so to speak so it would be runny when you tried to cut the finished dish. As to red wine... there are no recipes in my mom's repertoire that uses wine...red or white, except one dish, and that one is not of Greek origins. I have never had wine in anything Greek that I have had... either in the home of a Greek cook or in a Greek restaurant. Not part of my experience.
Thanks again...
@@MomsGreekKitchen Thank you for your response. About the wine, other chefs who make Pastitsio on TH-cam are adding wine to the sauce. I have seen some do like before adding the tomatoes. So the Wine may let the alcohol steam off, and others add it to the tomato sauce during the cooking,
@@56chrsbri Oh? Now I understand what you are talking about... the 'modernization' of Greek cooking... let me just say that this is NOT traditional... Greeks DRINK their wine, they do not cook with it... hahaha. I've seen those YT creators too... but they are not traditional. My mom's recipes are traditional (at least to her region of Greece). She left Greece when she was 22 and being in the diaspora, she kept the recipes as she learned them from her mother etc... she died at the age of 85 5 years ago, so they are pretty much as traditional as possible. The other thing to keep in mind is that for most places in Greece, they are a poor country, so wine would have been too precious to use in cooking.
I've never met a Greek that doesn't like lamb or Mizithra. You better do a 23&Me 😆
Hi Derekh.... actually, I have done... and I am mostly Greek by ethnicity... hahahaha... and I just met another Greek who didn't like lamb and she doesn't like feta.... so there are some of us who don't fit the stereotype, I guess... hahaha.
Thx for the comment!
@@MomsGreekKitchen Yassou! I’m just messing with you. I enjoy your channel and get some nice tips for Greek meals.
@@derekh.7582 and that's how I took it... no worries... (grin). Thanks again for the laugh and I am glad my little videos can you out. Hope you liked the results!?
Kali orexi!! (good appetite)
Hi your milk flour and butter ratios are way off compared to a couple dozen other bechamel recipes I’ve seen. Looks like it’s way light on milk for a cup of flour and too heavy on flour for that amount of butter. I’ve seen over double the milk for that much flour. Is there a specific reasoning for this?
Hi Neil... thanks for the comment/question. Bechamel can be made light, medium, or heavy, depending on what you would like for a final result. A light bechamel would be for a light coating on vegetables or with cheese added to make a Mornay sauce. A medium might be used as a binder in a filling or some such. A heavy, which is closer to what I have is for making something like croquettes or as a stuffing or in this case, a layer that will not run when cut and hot. The bechamel (actually a Mornay since it includes cheese) is similar to the potato layer in a Shepherd's Pie...although, in pastitsio, it is an extra starch whereas in moussaka it is the main starch. I hope that answers your question. You are more than welcome to make it with a thinner bechamel, but the end product will be sloppy on the plate, ie: not be able to cut into a nice serving etc.
JUST PUT MY PASTITSIO IN THE OVEN. I MADE IT TO WELCOME MY SISTER, WHO IS THE FIRST PERSON IN MY IMMEDIATE FAMILY TO EVER VISIT ME. HOPE YOU ARE DOING WELL JOHN/ CC
Hi Craig!! Tht's awesome!! I hope you both enjoy it and that the visit goes very well!! Hope you and Jeremy are well, as well.
@@MomsGreekKitchen It turned out amazingly! An hour was a tad too long in our oven, so it got super dark on top. That's okay, next time I will check at 40 minutes
@@dympulls I am glad it came out well...albeit a little sunburned... hahahaha... it happens to the best of us.
Hope your visit went very well!!?
@@MomsGreekKitchen We drove to Banff and Lake Louise yesterday, it was beautiful :)
The camera didn’t die, you stuffed up the bechamel! 🤦♀️😂
As a classically trained French chef, I am not likely to 'stuff up' a basic sauce like a bechamel. You can see me make it as a standalone recipe video or watch me make it on my moussaka video, both are on this channel. Sometimes, technical difficulties occur and I did not want to throw it away and start over.
You are welcome to your opinion, as flawed as it is, however. :)
Have a lovely day!!
@@MomsGreekKitchen That’s the wonderful thing about the internet, isn’t it? We can claim to be anything under the sun and whose to know otherwise? Even if I was to believe your claim of being a “classically trained French chef”, its your opinion of my opinion that is actually flawed, because even the most accomplished, world renowned chefs in the world make mistakes. Your food does look delicious though. But I am inclined to believe that you stuffed the bechamel rather than the battery dying. 😜
@@BioTransXX and that’s the sad thing about the internet, people like to lash out and accuse others of deceit or other nefarious actions. What did I gain by saying my camera died vs cutting the whole thing out and remaking the bechamel again? I could have edited it to remove any evidence of making an error, right?! Doesn’t make sense…. UNLESS it happened as I said it did. And yes, I went to French culinary school, and worked in restaurants in the early part of my work life…almost 20 years in the food industry. Believe me or not, that is the truth of the matter, but YMMV. Thanks for the comment, I think. Not sure why you are such a bitter person, but hope you feel better soon! Enjoy the recipes, ‘stuffed up’ as you may believe they are. 🤣🤣🤣😵💫😵💫😵💫
PARAKALO NASAI KALA
Hi buddy, maybe your using far too much butter, in the bechamel sauce. Ps. I'm Greek and I always insist on Aldente Pasta like most modern Greeks.🎉
Yiassou Andy…. Thanks for the comment. You are entitled to your opinion, but since this channel is in memory of my mom’s cooking, and sharing her recipes, I will continue to make them the way she did.
Not only that, but I am classically trained French chef, and the proportions of butter and flour, to the milk to make a medium bechamel are correct here. 1 cup of butter to one cup of flour to about 4-5 cups of milk with flavourings etc.
The recipe for a light to medium bechamel from epicurious.com has the proportions as follows;
Makes about 1 cup
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1¼ cups whole milk, heated
Kosher salt and freshly ground black pepper
As you can see, their proportions are pretty close to mine, considering I have about 4-5 cups of sauce… and I made a thicker bechamel which requires a bit more butter/flour to the milk…
This pan of pastitsio will normally be cut into 9 pieces… so that works out to about 1.75 Tbsp of butter per portion… is that really too much? It isn’t like we eat pastitsio or moussaka, another dish where we use bechamel, every day…. It is a celebratory dish. But, you do you…. 😊
As to the pasta, again, you are welcome to your opinion…. And I am glad you can speak for all Greeks… how nice that must be. BTW: ‘al dente’… 2 words… ‘to the tooth’…
Thanks again for your ‘kind’ words.
😏
Not real pastion
And, what, pray tell, is a real 'pastion'?? Did you mean pastitsio? How is it NOT real?
So, still no answer? You come by my channel and say that this is not a real 'pastion'.. and when asked why it isn't.. no response. Figures... Considering this is the way my mom made it all of her life, not sure what the issue is. The only thing I changed was that I add some of the meat sauce and bechamel into the pasta as I find it a bit boring if plain pasta, but otherwise, it is authentic.
If you feel it is not please let me know what a 'real pastion' is...
It’s not a crème anglaise. You don’t need to temper your eggs. Just add them once the bechamel is off the heat. Also, once you add cheese to that sauce it’s no longer bechamel. It’s Mornay sauce.
It’s not a crème anglaise. You don’t need to temper your eggs. Just add them once the bechamel is off the heat. Also, once you add cheese to that sauce it’s no longer bechamel. It’s Mornay sauce.
Thanks for the comment. You are correct on the Mornay nomenclature, but for most people, they will still call it a bechamel and there is no reason to complicate things. As to tempering, you are also correct, you can even do it 'on heat' if you whisk quickly enough, which is the way I normally do it, but not everyone is experienced or confident enough to do so. This is a fool-proof method and will give the best results for the most people. If I did NOT tell them to do so, and they end up with scrambled eggs in their bechamel come Mornay sauce, I would get a LOT of people complaining/unhappy and that is NOT my intention.
You are obviously an experienced cook, but not everyone who watches my videos is. I try and give as much info as necessary so everyone can succeed in reproducing a good result.
Thanks again for the kind words!!