Pastichio (Greek Lasagna)

Pastichio is Greece’s answer to lasagna, and this streamlined version skips the traditional béchamel layer in favor of a simpler but equally rich approach. Ziti gets par-boiled, then mixed with browned ground meat cooked in butter with tomato paste, crumbled feta, Parmesan, cream cheese, and beaten eggs. Everything goes into one pan and bakes until golden and set.

The eggs are what bind this casserole together. They get added after the meat mixture cools completely (pouring beaten eggs into a hot mixture scrambles them on contact). Once baked, the eggs set the whole dish into firm, sliceable squares rather than a loose, saucy pasta.

Feta cheese is the flavor anchor. Its salty, tangy sharpness permeates the entire casserole and gives pastichio its distinctly Greek character. The cream cheese adds a smooth, rich creaminess that bridges the feta’s sharpness and the meat’s savory depth.

Kitchen Tips

• Par-boil the ziti just short of done. It finishes cooking during the hour-long bake
• Cool the meat mixture completely before adding the eggs. Hot mixture will scramble the eggs
• Crumble the feta into the mixture rather than slicing. Small crumbles distribute more evenly
• Bake until lightly browned on top and set in the center. A jiggle means it needs more time

Variations

• Add a cinnamon stick to the meat while browning for a more traditional Greek spice profile
• Layer the ziti and meat mixture in distinct layers instead of mixing for a more classic pastichio structure
• Top with a simple béchamel sauce before baking for the full traditional version