Kosmos head chef and owner Loulla Astin has fronted her own TV series, Simply Greek. Pastitsio is a lasagne-type classic.


Serves: 6 People

500 grams macaroni
60 grams butter
175 ml grated cheese (Haloumi or Parmesan)
pinch of nutmeg
salt and pepper
3 eggs, lightly beaten

For the meat sauce:
1 large onion
Chopped 1 clove garlic, crushed
30 grams butter
750 grams lean minced lamb
60 grams tomato paste
125 ml wine
125 ml stock
60 grams chopped parsley
3 ml sugar
Salt and pepper

For the Bechamel sauce:
75ml butter
125ml flour
750 ml milk
3 ml nutmeg
Salt and pepper
1 egg, lightly beaten


Cook macaroni in boiling salted water until just tender. Drain and return to the pan. Melt butter until golden brown and pour over macaroni. Add cheese, nutmeg, salt and pepper and toss well. Leave to cool, add eggs and toss again. Set aside. Gently fry onion and garlic in butter until soft. Add lamb and fry until the meat starts to brown. Add remaining meat sauce ingredients and simmer gently for 20 minutes. Make Bechamel sauce. Melt butter in a sauce pan, stir in flour and cook gently for 2 minutes. Add milk and bring to the boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt and pepper and cool a little before adding beaten egg. Add half a cup of the Bechamel sauce to the meat sauce. To assemble the pastitsio, butter an oven dish. Spoon half the prepared macaroni evenly over the base and top with the meat sauce. Cover with the remaining macaroni, levelling the top. Pour on cream sauce and spread to completely cover macaroni. Sprinkle remaining cheese over the top and bake in medium oven for about an hour, until golden brown.


We appreciate any and all feedback about our site; praise, ideas, bug reports you name it!