Authentic Cypriot Pastitsio

Cypriot Pastitsio is a dish I eat every year when I go to Paphos in Cyprus. It is essentially a Greek lasagna also known as Makaronia tou Fournou and it is delicious. The authentic Pastitsio recipe has 3 layers: pasta, meat, and a white sauce. Greek Pastitsio is made with beef, whereas in Cyprus they usually make Pastitsio with pork instead.

What is Pastitsio?

The meat in Cypriot pasta bake is cooked with oregano and cinnamon so it has this delicious, fragrant, and earthy taste. This Cypriot Pastitsio can be served as a main course at a dinner party, I can guarantee you everyone will praise you for this dish.

Jump to:

• What is Pastitsio?
• Ingredients
• How to make Cypriot Pastitsio
• Wine pairing
• Substitutions
• Equipment
• Storage
• Top tip
• FAQ
• More Pasta recipes to try next
• Recipe Card

The white sauce uses the same basics as a béchamel but with some egg and a bit of cheese in it to help the Pastitsio set. That was the tricky part to getting this recipe for Pastitsio right, I needed it to set into layers but not become stiff and rigid!

Like with any much-loved dish from a particular country, there is pressure to get it right, especially a country I love as much as Cyprus. Thankfully, having eaten so much home-cooked Pastitsio in the 23 years I have been going there, I have a good knowledge base!

Cypriot Pastitsio can be eaten at any time of year, it's great comfort food for winter but I generally visit Cyprus in the summer months and eat Pastitsio even in baking hot temperatures, so just make it whenever suits you!

Ingredients

There are quite a few ingredients for this dish, but you can make a nice big batch and freeze leftovers to save you time in the future.

1. Pork mince: Make sure to choose high-quality pork mince, with a good balance of at least 10% fat and lean meat.
2. Halloumi cheese: This traditional Cypriot cheese has a salty and tangy flavor, it's like half goat cheese and half feta when eaten fresh.
3. Hard goat cheese: Aged goat cheese brings a sharp and tangy flavor to our traditional Pastitsio. Traditionally, the goat cheese used in Pastitsio is Anari.
4. Macaroni: Long tubular pasta is ideal for this Makaronia tou Fournou (pasta bake) recipe. Cook it until al dente, or slightly undercooked, as it will continue to cook in the oven.
5. Butter: I used unsalted butter in this recipe, as there are other ingredients such as halloumi cheese that add saltiness to the dish.
6. Full-fat milk: Use whole milk for a richer and creamier sauce.
7. Tomatoes: Use ripe, juicy tomatoes or canned tomatoes. If using fresh tomatoes, chop them.
8. Tomato puree: I only used a small amount of tomato puree, you can use tomato paste if you don't have puree.
9. Red wine: has more bolder flavors compared to white wine, this will add a light and crisp acidity to our pork mince
10. Meat stock/broth: pork/beef stock or broth will work better than chicken stock for a more meaty taste in this dish.
11. Eggs: It's best for your eggs to be at room temperature, they will be used for the white sauce and some in the cooking of the pasta.
12. Onion: I diced white onions but you can use red onion as well
13. Garlic: minced garlic for a pungent and savory flavor in our Greek pasta bake, you also have an option of using garlic powder.
14. Parsley: Fresh parsley adds a bright and herbaceous flavor to the dish.
15. Oregano: Dried oregano adds a slightly bitter and earthy flavor to the mince.
16. Cinnamon powder: a pinch of cinnamon powder adds warmth and sweetness to the dish.
17. Cinnamon stick: a whole cinnamon stick infuses the pork mince with a subtle and fragrant cinnamon flavor.
18. Nutmeg: Freshly grated nutmeg adds a warm and slightly sweet flavor to the bechamel sauce.
19. Bay leaf: A whole bay leaf adds an herbal and slightly bitter flavor to the meat sauce.
20. Olive oil: to soften the onions, you can use any form of cooking oil such as canola, coconut, and avocado oil.
21. Salt and pepper: Season the dish with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.

See the recipe card for quantities.

How to make Cypriot Pastitsio

1. First, make the meat filling.
2. Soften the onion and garlic in oil in a casserole pot, before adding the pork mince.
3. Once it is browned, stir through the cinnamon powder and the wine and allow that to cook down for 5-10 minutes.
4. Then add the tomatoes and the tomato puree, stock, bay leaf, cinnamon stick, parsley, and oregano. Bring to a simmer and leave for 45 minutes until most of the liquid has been absorbed.
5. Meanwhile, cook the pasta al dente by taking one minute off the cooking time listed on the packet. Drain and allow to cool before stirring through half a beaten egg and a handful of the grated cheeses.
6. And finally, make the White sauce. Melt the butter in a large saucepan and then stir in the flour bit by bit, to make a thick paste.
7. Now whisk in your milk to avoid any lumps.
8. Grate over the nutmeg, stir it through, and turn up the heat, stirring continuously.
9. The sauce will suddenly start to thicken, and once it feels heavier to stir, turn off the heat.
10. Add the remaining egg but use a whisk to stir them in quickly so that they don't scramble.
11. Add the remaining cheese, and season with salt and pepper.

Now assemble your Cypriot Pastitsio!

1. In the bottom of a lasagna dish, add a layer of the pasta, then meat, then white sauce and repeat, making sure you have enough white sauce to cover the top entirely.
2. Bake in the oven for one hour, and then leave to rest for 15 minutes before serving.

Hint: Don't overcook the pasta, as it will absorb more of the moisture when the dish is in the oven so make sure you keep it al dente.

Wine pairing

Try something austere with a bit of age like an older Bordeaux or Rioja red wine with this Cypriot Pastitsio.

Substitutions

Here are a few substations or variations you can try to make this Pastitsio pasta work for you.

1. Cheese - Finding Anari cheese can be tough, so halloumi and hard goat cheese are fine to use.
2. Gluten-free - use gluten-free pasta to make this gluten-free.
3. Vegetarian - Try this with Quorn or sunflower mince!

Equipment

You'll need a few pots and pans for this recipe, but the most important is the oven dish. Use a deep lasagna dish, I always cook in enameled cast iron.

Storage

Store any leftovers in the fridge. Good for 2-3 days.

You can also freeze this Pastitsio in portions ready to defrost and reheat to eat at a later date.

Top tip

Leave your Cypriot Pastitsio to rest for 15 minutes before serving so it can set into its layers. It will also be hotter than the sun so this gives it a chance to cool down a bit before eating.

FAQ

More Pasta recipes to try next

Recipe Card