Patrick Oconnell
Pastitsio, a Greek comfort food, is a pasta and meat bake with layers of pasta, a warmly spiced meat sauce, and a creamy bechamel sauce. The type of cheese used in an authentic pastitsio varies, but it is typically a Greek cheese such as Kasseri, Kefalotyri, or Kefalotiri. Some recipes call for feta cheese to be tossed through the pasta, while others suggest substituting with more readily-available cheeses like Parmesan or Romano.
| Characteristics | Values |
|---|---|
| Cheese type | Kasseri, Kefalotyri, Feta, Asiago, Italian cheese blend, Parmigiano Reggiano (Parmesan cheese), Romano cheese, Romano Pecorino, Manchego cheese |
| Cheese texture | Sharp, salty, melts well |
| Cheese amount | 1 cup for dusting the sauce |
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What You'll Learn
Kasseri cheese is a popular choice
Pastitsio, or Greek lasagna, is a delicious and hearty dish that combines pasta, meat, and cheese sauce. While there are several types of cheese that can be used in this authentic Greek dish, Kasseri cheese is a popular choice.
Kasseri cheese is a traditional Greek cheese that is slightly sharp and salty in taste and melts beautifully. It is an excellent option for pastitsio as it adds a distinct flavour and richness to the dish. Kasseri cheese can be found at specialty grocers or substituted with Asiago or shredded Italian cheese blends if needed.
When preparing pastitsio, the cheese is grated and layered with the noodles, meat mixture, and béchamel sauce. The béchamel sauce itself is a crucial component, made with butter, flour, milk, and eggs, cooked until thick and creamy. Drizzling melted butter over the béchamel layer with Kasseri cheese gives the dish a gorgeous golden brown finish when baked.
The beauty of pastitsio lies in its versatility, allowing home cooks to adjust the recipe to their preferences. While Kasseri cheese is a fantastic option, other cheeses like Kefalotyri, Parmigiano Reggiano (Parmesan), or Romano can also be used, each contributing its unique flavour profile to the dish.
Preparing pastitsio involves layering cooked pasta with meat sauce, cheese, and béchamel sauce, resulting in a comforting and indulgent meal. The pasta used is typically bucatini, a thick pasta similar to spaghetti with a hole in the centre, though penne or ziti are also suitable substitutes. The meat sauce, or "pastitsio meat sauce," is a flavourful blend of lean ground beef, tomato, red wine, onions, garlic, and warm spices like cinnamon and nutmeg.
Whether you choose Kasseri cheese or another variety, pastitsio is a delightful Greek dish that brings comfort and warmth to any meal.
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Kefalotyri is a traditional Greek cheese
Pastitsio, or Greek lasagna, is a delicious and hearty dish with layers of pasta, meat, and cheese. While there are several types of cheese that can be used in this traditional dish, one of the most popular and authentic choices is Kefalotyri, a hard, salty, and savoury Greek cheese.
The use of Kefalotyri cheese in pastitsio adds a distinct flavour and texture to the dish. It is often grated and sprinkled over the layers of pasta and meat, adding a salty and savoury note to the rich flavours of the meat sauce and béchamel. The cheese melts slightly during baking, creating a delicious, golden crust on top of the pastitsio.
While Kefalotyri is a traditional and popular choice for pastitsio, it may not always be easily accessible. In such cases, substitute cheeses can be used, such as medium-aged Romano Pecorino or Manchego cheese, which offer similar flavours and textures. However, for an authentic Greek flavour, Kefalotyri is the ideal choice, adding a savoury and salty tang to the comforting layers of pasta and meat.
In conclusion, Kefalotyri is a traditional Greek cheese that plays a crucial role in the flavour and authenticity of pastitsio. Its salty and savoury notes, along with its melting texture, make it a perfect choice for this beloved Greek dish. While substitutes can be used, the unique characteristics of Kefalotyri make it a preferred option for those seeking a true taste of Greece in their cooking.
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Feta is used in the pasta layer
Pastitsio is a Greek pasta bake, a classic pasta and meat sauce casserole, or a casserole dish. It is considered comfort food in Greece and is often referred to as Greek lasagna. The dish has layers of pasta, a warmly spiced meat sauce, and a creamy bechamel sauce or creamy cheese sauce.
The unique thing about the pasta layer of Pastitsio is the feta cheese tossed through it. Feta adds flavour to the pasta, while egg whites are used as a binding agent, allowing you to cut neat slices. The pasta traditionally used in Pastitsio is a thick bucatini-style pasta called “Pastitsio pasta No. 2”. It’s a tubular pasta – like a really thick spaghetti with a hole running through it. However, it’s thicker than Italian bucatini. Greek Pastitsio Pasta No. 2 is available at European delis and grocers. You can also use ziti or penne instead.
To prepare the pasta layer, boil the pasta for 2-3 minutes less than the package instructions. The pasta will also cook when the dish is baked in the oven. In a separate bowl, crumble some feta cheese and mix it with the egg whites. Add the cooked pasta to this mixture and toss well.
Feta cheese gives the pasta a delicious tangy flavour. The egg whites help the pasta stay together when the Pastitsio is cut, ensuring neat slices. This combination of feta and egg whites in the pasta layer is what makes authentic Greek Pastitsio stand out.
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Parmesan or Romano are common substitutes
Parmesan or Romano: Common Substitutes for Greek Pastitsio Cheese
Pastitsio is a Greek dish that is similar to lasagna. It is made with layers of pasta, meat, and béchamel sauce. The traditional Greek cheese used in pastitsio is called kefalotyri, which is made from sheep or goat's milk. It has a salty, savoury, and piquant taste, similar to Parmesan. However, kefalotyri can be hard to find outside of Greece, so many people substitute it with more readily available cheeses like Parmesan or Romano.
Parmesan cheese, also known as Parmigiano-Reggiano, is a hard, dried cheese made from cow's milk. True Parmesan must be aged for at least two years, giving it a rich, sharp flavour and crumbly texture. It has a similar texture and flavour to kefalotyri, making it a good substitute. When substituting Parmesan for kefalotyri in pastitsio, use a 1:1 ratio and adjust the amount of salt in the recipe as needed.
Romano cheese, also known as Pecorino Romano, is also a hard, dried cheese with a sharp, nutty flavour. It is made from sheep's milk and has a salty, tangy taste. Romano has a similar texture and flavour profile to kefalotyri, which makes it another good substitute. When using Romano in place of kefalotyri, use a 1:1 ratio and adjust the amount of salt in the recipe if needed.
In addition to Parmesan and Romano, other cheeses that can be used as substitutes for kefalotyri in pastitsio include kefalograviera (a related hard Greek cheese), pecorino, and Asiago. However, Parmesan and Romano are the most commonly used substitutes due to their wide availability and similar taste and texture to kefalotyri.
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Asiago or Italian cheese blends can be used
Greek Pastitsio, or Greek Lasagna, is a pasta and meat sauce casserole. It is made with layers of pasta, a warmly spiced meat sauce, and a creamy bechamel sauce. The traditional Greek cheese used in Pastitsio is Kefalotyri, a hard, salty, yellow cheese made from sheep or goat's milk. It is similar in taste to Parmesan but is not as salty or sharp.
However, if you cannot get your hands on Kefalotyri, Asiago or Italian cheese blends can be used. Asiago is a good substitute for Kasseri, another Greek cheese used in Pastitsio. Kasseri is a little sharp and salty and melts well. Flora, the creator of the Pastitsio recipe used here, recommends Asiago or a shredded Italian cheese blend if you cannot find Kasseri.
Parmigiano Reggiano (Parmesan cheese) or Romano cheese are also recommended substitutes for the traditional Greek cheeses. These cheeses can be used to dust the sauce or be whisked into the bechamel.
When making Pastitsio, the cheese is sprinkled over the pasta and meat sauce layers before the bechamel sauce is poured on top. The dish is then baked in the oven until a light golden brown.
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Frequently asked questions
Authentic Greek pastitsio typically uses Greek cheeses like Kasseri, Kefalotyri, or Kefalotiri.
Kasseri cheese is a Greek cheese that is a little sharp and salty, and melts well.
If you can't find Kasseri cheese, you can use Asiago or a shredded Italian cheese blend.
Kefalotyri is a hard, salty, savoury, and piquant cheese made from sheep or goat's milk. It tastes similar to Parmesan but is less salty and sharp.
If you can't find Kefalotyri cheese, you can substitute it with medium-aged Romano Pecorino or Manchego cheese. Other alternatives include Parmigiano Reggiano (Parmesan cheese) or Romano cheese.
