Greek Food, Cooking and Recipe Community

Favorite Homemade Pastitsio Tips?

1 - 1 of 1 Posts
M

mastichas09

Active member
I have to say, I've had so many different versions of pastitsio over the years that I don't think I've ever had two that were exactly the same. Some are rich and heavily spiced, while others are much lighter and let the pasta and béchamel shine.

One thing I've always wondered is what people consider the "must-have" ingredient that makes a great pastitsio. Is it the cinnamon? Nutmeg? A splash of wine in the meat sauce? Or is it really all about getting the béchamel just right?

I'd also love to know if your family's recipe has changed over the years or if you're still making it exactly the way your yiayia or mother did. I'm always looking for little techniques that take a homemade pastitsio from good to unforgettable, so I'd love to hear everyone's tips and family traditions.
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Homemade Gyro Ideas - Which Meat?

I've been thinking about trying homemade gyros for the first time, but I'm a little unsure about the best meat to use. I've seen recipes that call for ground lamb and beef, while others recommend using slices of leg of lamb, pork, or even chicken. I know the gyros you get in restaurants are often made on a vertical rotisserie, so I'm curious what works best for home cooks without that equipment.

If you've made gyros at home, what cut or combination of meats gave you the best results? Is leg of lamb worth the extra cost, or is a mixture of ground meats more authentic and easier to work with? I'd also love to hear if you have any seasoning tips or cooking methods that help recreate that classic gyro flavor and texture. Any advice before I give it a try would be greatly appreciated!

How often do Greeks eat gyros?

Whenever I’m in Greece, I end up eating a lot of gyros! They’re easy, inexpensive, and obviously delicious, so they’re one of my favorite things to grab for a quick meal.

It also seems like they’re genuinely very popular with locals. I’ve been to some gyro shops in Greece that are absolutely packed every time I walk by, whether it’s lunchtime, dinner, or even later at night. It made me wonder how often Greeks actually eat gyros in everyday life. Is it something people might have once a week, occasionally as a quick meal, or is it more of a treat?

I’m also curious about what kinds of gyros are most common in Greece. I usually see pork and chicken, but does this depend on the region? Are there particular gyro fillings or combinations that Greeks tend to order most often?

What seafood do you like in Greece?

I'm planning another trip to Greece, and one thing I'm especially looking forward to is the seafood. Every time I've visited, it seems like every taverna has something a little different depending on where you are, and I've had some incredible meals along the coast.

I'm curious to hear what seafood do you always order when you're in Greece? Do you stick with grilled octopus, calamari, shrimp, or whole grilled fish, or is there a lesser-known dish that you think visitors should try? Are there certain islands or regions that you think serve the best seafood? I'd also love to hear if you have a favorite way it's prepared, not only to give me inspiration for what to order, but also when cooking at home.

Looking forward to hearing your thoughts!

Using Butter for Cooking in Greece?

I've been wondering how commonly butter is actually used in Greek cooking. I know olive oil is such an important part of Greek cuisine, so I'm curious where butter fits in, if at all.

For example, when making things with phyllo like baklava, spanakopita, or tiropita, is the phyllo traditionally brushed with melted butter, olive oil, or does it depend on the recipe and region? I've seen recipes that use both, which made me wonder what would be considered more traditional in Greece.

I'm also curious about baking in general. Is butter commonly used in Greek cakes, cookies, and other desserts, or is olive oil often used there as well?

I'd love to hear from anyone familiar with traditional Greek home cooking. When would you typically reach for butter, and when would you use olive oil instead?

How much butter on phyllo?

I've been making spanakopita, tiropita, and even baklava for years, but lately I've been running into a problem that I can't seem to figure out. The top layers of my phyllo have been coming out a little soggy instead of crisp and flaky. The filling tastes great, and the bottom layers bake up nicely, so I'm wondering if I'm using too much butter on the top sheets.

When you brush butter between the layers, how much do you actually use? Do you coat every bit of the sheet or just give it a light brushing? I'm also curious if anyone has experienced this from something other than too much butter, like trapped steam or baking temperature. I'd love to hear what works for everyone because this one has me stumped!
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top