Pastichio is a food of love – what I would describe as a Greek version of lasagna.
When I made this for my family, it sparked off a debate as to which was better – Traditional Lasagna or this. The family was divided.
To begin, preheat your oven to 350 degrees.
Start a pot of water to cook a pound of small penne pasta in. Cook this pasta when the water comes to a boil, but cook the pasta 2 minutes less than you would for al dente. When it is finished, drain it in a colander and drizzle with a tablespoon of extra virgin olive oil.
Meanwhile, dice an onion and cook it in a skillet with 3 tablespoons of extra virgin olive oil. When it is slightly tender, add in a pound of ground beef or bison. Cook until the meat is browned and no longer pink, breaking up the chunks of meat with your utensil.
Add in 15 ounces of fire roasted diced tomatoes, a tablespoon of tomato paste, 1 teaspoon each of sea salt and black pepper, a tablespoon of parsley, and 1/4 teaspoon of cinnamon.
Pour in 1/2 cup of white or pink wine – I used a white zinfandel. Stir this all together, cover, and let it cook on medium heat.
While that is cooking together, melt a stick of unsalted butter (1/2 cup) in a saucepan.
When it is melted, add in 1/2 cup of flour and whisk them together. Let them cook and bubble over medium heat for just a minute.
Add in 4 cups of milk. Stirring continually, bring this to a gentle boil. Let it bubble for a minute and turn off the heat.
Add in 1/2 cup of feta cheese and 1/3 cup of grated parmesan. Stir until the cheeses are melted in. Set this aside for a moment, but give it a little stir every couple minutes.
About now, your pasta should be cooked. Don’t forget to drizzle it with the extra virgin olive oil when you drain it in the colander. Give it a stir and leave it be for now.
In a mixing bowl, beat 4 egg whites until fluffy but not stiff.
Spread half of your cooked pasta in an oiled 9×13 baking dish.
Spread the beaten egg whites over the top of the pasta.
Sprinkle 1/2 cup of feta cheese and 1/3 cup of grated parmesan cheese over the top of the egg whites.
Spread your meat sauce over the top of this.
Top with the other half of the pasta, then pour your creamy sauce all over the top.
Finish off with another 1/2 cup of feta and 1/3 cup of parmesan.
Bake uncovered for 40-50 minutes, or until the top is golden with brown spots. Be sure not to burn it. Let it cool for 10-15 minutes before serving.
Enjoy!
