
This classic Greek pastitsio layers tender pasta, warmly spiced beef sauce, and rich béchamel for a baked casserole that slices beautifully. Feta in the pasta and kefalotyri in the topping add the savory, cheesy finish that makes this dish especially comforting.
Make the meat sauce. Heat the olive oil in a large pot over medium-high heat. Add the garlic and red onions and cook for 2 to 3 minutes, until softened.
Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink.
Pour in the red wine and simmer for about 3 minutes, or until most of the liquid has evaporated.
Stir in the crushed tomatoes, beef bouillon cubes, tomato paste, sugar, bay leaf, ground cinnamon, cinnamon stick, ground cloves, salt, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low and cook for 45 to 60 minutes, stirring occasionally, until thick and no longer saucy.
Remove the meat sauce from the heat and let it cool for at least 30 minutes. It should be thick enough to spread easily without running.
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.
If you cannot find kefalotyri, use pecorino Romano or Parmesan for a similar salty finish. Let the meat sauce cool before layering so the pasta stays distinct and the casserole slices cleanly. Leftovers keep well in the refrigerator for up to 4 days and reheat best covered in the oven or microwave.
