Pastitso
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Pastitso has been described as the Greek version of lasagna. It's probably as close a description that you can get. Terrific served with a green salad.
INGREDIENTS
MEAT LAYER
1 tablespoon butter
1 medium onion, chopped fine
2 pounds ground beef
1 (6-ounce) can tomato paste
3/4 cup water
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs, well beatenHeat butter in a large frying pan. Sauté onions. Add ground beef and sauté until all pink is gone. Stir in tomato paste diluted with 3/4 cup water. Add spices, salt and pepper to taste. Cover and simmer about 5 minutes.
Uncover and simmer another 5 minutes to reduce liquid. Remove from heat. Refrigerate in order to congeal the fat; then remove the fat. Mix in beaten eggs and set aside.
MACARONI LAYERS
1-1/2 pounds elbow macaroni
2 eggs, well beaten
1 cup freshly grated Parmesan cheese
1/2 cup butterCook macaroni according to package directions. DO NOT overcook. Drain well. Put 1/2 of macaroni in a bowl.
Add eggs and mix thoroughly. Spread in a baking pan and sprinkle with 1/2 cup Parmesan cheese.
Spread meat mixture over macaroni layer. Add the remainder of the macaroni and sprinkle with remaining Parmesan cheese.
Melt butter and pour over Parmesan layer.
CREAM SAUCE LAYER
4 eggs, beaten to a froth
3 cups milk
1 cup freshly grated Parmesan cheese
1 tablespoon flour
Nutmeg, optional
SaltBlend milk into beaten eggs; add cheese, flour, and salt to taste. Pour over meat-macaroni layers. Sprinkle lightly with nutmeg, if desired.
Cover with aluminum foil and bake at 400 degrees for about 15 minutes. Remove foil and bake 45 minutes longer or until golden brown.
Remove from oven and let stand approximately 15 minutes before cutting Pastitso into squares.
Makes 10 servings
NOTE - This freezes well. To re-heat, let it thaw and then bake in a 375 degree oven for about 20 minutes, or until heated through.