Pastizio is a hearty, mouth-watering Greek dish traditionally made with pipe pasta and beef. The lighter, low-calorie chicken version also tastes good.
It is necessary
- - 500 g of pasta;
- - 1, 2 kg of minced meat;
- - 120 ml of olive oil;
- - 3 pieces of onions;
- - 5 tomatoes;
- - 350 g of hard cheese;
- - 500 ml of milk;
- - 100 g flour;
- - salt;
- - ground black pepper;
- - spices;
- - wine;
- - greens (to taste).
Instructions
Step 1
Heat olive oil in a deep skillet and add finely chopped onions. Fry the onions until translucent. Place the minced meat over the onion and fry until tender.
Step 2
Next, add finely chopped cheese (200 g) and grated peeled tomatoes to the minced meat. Stir everything and simmer. Add wine if desired, salt and pepper to taste.
Step 3
In addition to minced meat, you can use ham, sausages or veal with tomato, seasoned with cinnamon, nutmeg or cloves as a filling for pastizio.
Step 4
Boil the pasta until almost cooked. Then discard the pasta in a colander, mix with three tablespoons of olive oil.
Step 5
Make the sauce. Pour olive oil into a saucepan, add flour, fry until flour is golden, stirring occasionally.
Step 6
Gradually pour milk into the sauce, stirring the contents continuously. The sauce should be like sour cream in consistency. Add cheese (150 g) and spices to taste.
Step 7
Lubricate the dish with olive oil, put half of the boiled pasta on it, pour 1/3 of the resulting sauce, then chopped greens, cover with minced meat on top.
Step 8
Spread the rest of the pasta on the minced meat layer. Sprinkle with the rest of the sauce and cheese. Place the casserole on the top shelf of an oven preheated to 180 °.
Step 9
Bake for about 50 minutes, until the food is browned. Serve portioned casserole with sliced tomato and cucumber salad.
