Greek Pastitsio Pasta Bake

Make the béchamel. Melt the butter in a large saucepan over medium heat, then whisk in the flour and cook for 1 minute.

Gradually pour in half of the milk, whisking constantly until smooth. Add the remaining milk and continue whisking until the sauce is lump-free.

Cook the béchamel, stirring often, for about 5 minutes, or until thick enough to coat the back of a spoon. Remove from the heat and stir in the nutmeg, kefalotyri, and salt. Let it cool for 5 minutes, then quickly whisk in the egg yolks. Keep warm and pourable.

Cook the pasta in salted boiling water for 1 minute less than the package directions. Drain and return it to the pot. Let it cool for 3 minutes, then gently mix in the egg whites and crumbled feta.

Preheat the oven to 180°C/350°F. Transfer the pasta to a 33 x 22 x 7 cm baking dish and arrange it as evenly as possible in the same direction for neat slices.

Spread the cooled meat sauce evenly over the pasta. Pour the béchamel on top and smooth the surface.

Bake for 30 minutes, or until the top is golden. Let the pastitsio rest for at least 10 minutes before slicing and serving.