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Pastitsio - Should I Add Cinnamon?

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d_kakavouli

d_kakavouli

Active member
Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in moussaka, but I’ve heard it’s traditional in pastitsio too, depending on the region.

What do you all think? Does cinnamon make it more authentic, or do you prefer a more savory meat sauce without the sweetness? I’m leaning toward adding just a bit, but I don’t want to overwhelm anyone who’s expecting something more classic and hearty. Do you do nutmeg and cinnamon both? I usually put nutmeg in the béchamel.
 
Kali Anastasi,

Anytime, I use tomato paste/sauce then I use cinnamon but not too much. I do the same with the nutmeg in my béchamel.
 
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Great question! Cinnamon is definitely traditional in many Greek pastitsio recipes—it adds that warm, nostalgic depth that a lot of people associate with classic Greek comfort food. That said, balance is key. I usually go with a small pinch of cinnamon in the meat sauce—just enough to give it that aromatic note without making it taste sweet. If you’re already using nutmeg in the béchamel (which I do too), a light hand with the cinnamon helps the layers complement each other without competing.

Some cooks also add a tiny bit of allspice or clove, but again, just a touch. If you’re serving a crowd and unsure about their preferences, I’d say err on the side of subtlety—you can always add more next time if they love it! A hint of cinnamon really brings out the richness of the meat sauce without overpowering it. Sounds like it’ll be a delicious gathering!
 
The best idea would be to add a cinnamon stick while making your bechamel. Then take it out once it's creamy. That way it won't be too strong. also add a cinnamon stick while making the meat stew (kima). and yes a touch of nutmeg is also a great. Good luck
 
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