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Advice making a smaller pastitsio

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paharo45

paharo45

Active member
I love pastitsio, but my recipe calls for making it in a huge pan (bigger than a 9 x 13 and I think even bigger than a lasagna pan). Sometimes, I don't want to make that much! I am trying to wrap my mind around how to reduce the portions. I know I could halve the recipe but some of the issue is that I make this dish by feel and don't always follow the recipe to a T.

I really want to make it in an 8 x 8 because this is the perfect amount for dinner with no leftover. Sometimes I don't even want leftovers and just would rather make the food from scratch.
 
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paharo45 said:
I love pastitsio, but my recipe calls for making it in a huge pan (bigger than a 9 x 13 and I think even bigger than a lasagna pan). Sometimes, I don't want to make that much! I am trying to wrap my mind around how to reduce the portions. I know I could halve the recipe but some of the issue is that I make this dish by feel and don't always follow the recipe to a T.

I really want to make it in an 8 x 8 because this is the perfect amount for dinner with no leftover. Sometimes I don't even want leftovers and just would rather make the food from scratch.
Click to expand...
We have frozen pastitsio. We usually make it at Easter. I have enjoyed it several months later.
 
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I would say that the recipe for a 9x13 might be about half of what the round pan version is. Try to cut the recipe in half and see what happens.
 
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Ingredients:​

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  • 1/2 cup chopped fresh parsley
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    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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