Greek Food, Cooking and Recipe Community

Pastitsio problem with the filling

1 - 6 of 6 Posts
redsoxdw_

redsoxdw_

Active member
I have been trying to get the flavor of the filling for pastitsio correct. Both the filling and the flavors are off. Each time I cook it, there's a new issue. One time, I overcooked the pasta. The other, I wasn't happy with the quality of the meat. One time, I dumped far too much cinnamon in.

Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?

18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)

This is just for the filling, not the "krema" that goes on top.
 
Do NOT pre cook the pasta. That is probably why it was overcooked
 
  • Like
Reactions: k_tsoukalas
redsoxdw_ said:
I have been trying to get the flavor of the filling for pastitsio correct. Both the filling and the flavors are off. Each time I cook it, there's a new issue. One time, I overcooked the pasta. The other, I wasn't happy with the quality of the meat. One time, I dumped far too much cinnamon in.

Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?

18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)

This is just for the filling, not the "krema" that goes on top.
Click to expand...
perhaps you should try this recipe. Pastichio need patience and step by step. Always make sure to go lightly on the spice, especially cinnamon
 
What exactly seams off to you? Each family has their way of making pastichio. not on way is right or wrong. And these differences might be minor but enough to make a difference. Your filling recipe looks fine, but it’s how you will fine tune it. For instance, I like deglazing my beef with ⅓ cup of wine and I add a pinch of clove. I also like adding a bit of parsley in the beef towards the end. Most don’t add parsley.
There is a great recipe in Our book “Cooking Greek” if you would like to try a good recipe.
 
  • Like
Reactions: Romy and redsoxdw_
Tpebop said:
Do NOT pre cook the pasta. That is probably why it was overcooked
Click to expand...
Great tip! I made this mistake once and I'll never make it again.
 
A couple of things - I cooked the pasta and maybe I shouldn't have. I also don't like nutmeg - maybe I will skip it next time. Pemi, I'll try the recipe in the cookbook next!
 
1 - 6 of 6 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Top 5 Favorite Greek Foods to Grill?

I absolutely love hosting summer dinner parties outside, there’s nothing better than good food, good company, and a warm evening breeze. I tend to stick with Greek food (with a few fun twists), and grilling has become my favorite way to cook when entertaining.

Here’s my current top 5 for the grill:
  1. Leg of lamb (slow and juicy!)
  2. Souvlaki (can’t go wrong)
  3. Grilled whole fish, Greek style with lemon and herbs
  4. Greek veggies in a grill pan—zucchini, peppers, onions, the works
  5. Pizza! Not traditional Greek, but it’s always a crowd pleaser
I’m always looking for new ideas to add to the lineup. What are your favorite Greek (or Greek-inspired) dishes to grill? I’d love to hear what others are making—especially things that feel festive, flavorful, and easy to serve outdoors. Open to everything from meats to cheeses to sides...

Which cheeses do you put in your tiropita?

I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!

Which Greek dishes did you love as a kid?

I’m planning a big Greek family gathering soon and there will be a lot of kids there—some of them pretty picky eaters! It got me thinking about what I used to love as a kid growing up in a Greek household.

Honestly, I was a super picky eater back then (hard to believe now!), but there were still a few dishes I always wanted seconds of. I remember loving things like koulourakia, fried meatballs (keftedakia), and avgolemono soup. Simple, comforting, and easy to eat.

Now I’m wondering, which Greek dishes did you love as a kid? I’d love to serve a few things at the gathering that will be hits with the younger crowd but still feel authentically Greek. Bonus points if they’re easy to prep ahead or good for a buffet-style setup.

Hortopita or Spanakopita without Cheese?

I’m hoping to get some advice from anyone who’s made hortopita or spanakopita without cheese. A family member recently developed a dairy intolerance, and I’d love to be able to make a pie she can enjoy too. Traditionally I use feta or mizithra, so I’m a bit unsure how it will turn out without the cheese—will it still taste good?

Have you ever made a vegan or dairy-free version of these pies? What do you add to make up for the missing richness and saltiness from the cheese? Are there herbs, extra olive oil, or maybe lemon juice that help brighten the flavor?

I’d really appreciate any tips—especially from people who’ve done it successfully. Would love to keep the flavors authentic and satisfying while making it friendly for her diet. Thanks so much in advance!

Homemade Gyro Meat?

I absolutely love gyros, but I’ve never been a fan of the store-bought meat—it always tastes a bit too processed for me. I’m thinking about trying to make my own gyro meat at home, but I’m not sure where to start. Is it as simple as roasting a leg of lamb and carving thin slices? Or is there a better way to get that classic texture and flavor?

I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.
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