Pastitsio with yoghurt topping
Cooking time50 minutes
Prep time1 hour
Servings5 portions
Ingredients
For the meat sauce
- 400 g minced beef
- 1 onion
- 2 cloves garlic
- 1 cinnamon stick
- 4 allspice berries
- 200 g tomato juice
- 500 g tomatoes
- 50 ml red wine
- 1 tsp sugar
- 40 ml Altis Classic Olive Oil
- Freshly ground pepper
- Salt
For the pasta
- 300 g pasta (rigatoni or penne)
- 20 g Altis Classic Olive Oil
For the yoghurt topping
- 1000 g strained yoghurt
- 5 eggs
- 1 Tbsp flour
- ½ tsp nutmeg
- Freshly ground pepper
- Salt
You will also need
- 200 g grated kefalotiri
- 2-3 Tbsp dried breadcrumbs
Instructions
EXECUTION
- The yoghurt topping:
- In a bowl, whisk together the eggs, yoghurt, nutmeg and flour. Season with salt and pepper.
- Leave the mixture in the fridge while you make the meat sauce and the pasta.
- The meat sauce:
- Heat the olive oil over a high heat and brown the mince. Add the onion and the garlic and continue frying.
- Add the wine and as soon as it has evaporated, add the spices, tomato purée, tomatoes (finely chopped) and sugar. Season with salt and pepper.
- Simmer gently until the sauce has thickened. At the same time, boil the pasta in plenty of salted water. Drain and pour in the olive oil.
- To assemble:
- In an oven dish, mix the pasta with the meat sauce and half the kefalotiri.
- Remove the yoghurt topping from the fridge, add the remaining kefalotiri and spread the topping over the pasta.
- Sprinkle with dried breadcrumbs and bake at 180°C for about 40-45 minutes.
- Allow the pastitsio to cool before serving.
- You can also make this using minced chicken instead of minced beef
