Pastitsio

Pastitsio is a cheesy pasta and mince dish, like a Greek version of Lasagne.  This is a brilliant recipe, which serves 6-8. I cook this for my family and there is always some left over for another dinner, my husband even takes some to work with him for his lunch.

• 2 tablespoons of oil
• 4 garlic cloves
• 2 onions chopped
• 1 packet of economy mince
• 1 can of chopped tomatoes
• 1 cup of beef stock
• 350g pasta swirls
• 3 eggs lightly beaten
• 1 medium sized pot of Greek-style yogurt
• 200g of mild grated cheese

Heat the oil in a large pan, cook garlic and onion, on gentle heat for five minutes, or until onion is soft.

Add the mince and cook until browned, drain off fat, add chopped tomatoes, and beef stock.

Preheat oven to 180 C/Gas 4 while the mince is cooking.  

Simmer mince for 30 mins. Meanwhile cook the pasta in a large pan of boiling water (for about 10 minutes) until soft, drain well and spread in the bottom of a large ovenproof dish. Top with the mince mixture.  

Mix the yoghurt, eggs and half the grated cheese together and spread over the top of the mince. Sprinkle with the rest of the cheese and bake for 30 mins or until cheese is golden brown.  

Leave to stand for 10 mins before serving, as it will be very hot when it has just come out of oven.  

Serve with vegetables.

Sent in by Emma

Variations: Use lamb mince instead of beef mince.
If you have them, add some dried oregano and black pepper to the mince and some grated nutmeg to the cheese sauce, for a more authentic taste.