Για την συνταγή στα Ελληνικά πατήστε εδώ
I am sure you have heard of pastitsio, probably the most popular greek traditional dish! Pastitsio is a 3 layer dish: pasta-meat filling- creamy bechamel sauce baked in the oven until golden brown. It is a classic when it comes to Sunday famiy gatherings and of course all tourists that visit Greece every year definitely try it! When I stopped eating meat, I had not realised that I would not eat again this delicious comfort food! But every problem has a solution! I replaced minced meat with lentils and mushrooms and the result was amazing!This is a great way to make your kids eat lentils since they are «disguised»! My 3 year old nephew was thrilled and asked for a second serving!
So here you are: the vegetarian version of pastitsio! Made with the amazing greek products of Yoleni’s! Give it a try even though it requires dirtying some pots! It is worth it!
Take care, my dear friends!
200gr. «Aheloos» fine lentils from Farsala, rinsed
400gr. «Spitiki» tomato puree
120gr. «Asoutis» ladotyri oil cheese from Andros, grated
1 cup oyster mushrooms, chopped
1tsp «Driskas» garlic pulp with olive oil
1 big red onion, finely chopped
6Tbsp olive oil
2 tsp sea salt flakes from Kythira island
5 allspice berries
700 gr. macaroni for pastitsio
3 glasses of milk
sea salt flakes from Kythira island
Cook lentils for a few minutes. Drain them. In a saucepan saute onion and garlic pulp. Add mushrooms and lentils. Stir well. Pour tomato puree and 600 ml of water. Season with salt, pepper, cloves and allspice berries. Let cook until lentils have absorbed all liquid.
Cook pasta. Drain. Lay on a heat proof baking dish half of the pasta. Top with grated cheese. Spread 6-7 Tbsp lentil sauce. Add the reat of the pasta and top with lentil sauce. Set aside.
In a saucepan melt butter. Add flour. Keep stirring with an eggbeater. Add milk. Don’t stop stirring. When sauce starts to thicken, season with salt and nutmeg. Remove from heat and add eggs. Keep stirring!
Lay bechamel over lentils. Sprinkle with mozzarella. Bake in preheated oven at 190C for about 30 minutes until golden brown. Allow to cool before serving. Enjoy