When Papou would collect us from school, the first question we’d ask was what Yiayia had made for dinner. ‘I’m not sure,’ he would answer, ‘I have been busy mowing the lawns.’ Even our school friend knew about Yiayia’s pastitsio – she was known for it. Try making Yiayia’s Beef Pastitsio with Graviera Bechamel yourself.
Beef Pastitsio with Graviera Bechamel Recipe
Serves 6-8
Ingredients:
500 g (1 lb 2 oz) bucatini, such as Misko Pastitsio No. 2
Olive oil, for drizzling
100 g (31⁄2 oz) kefalotyri cheese, grated
60 g (2 oz) graviera cheese, grated
Bolognese sauce
60 ml (1⁄4 cup) olive oil
1 brown onion, chopped
2 garlic cloves, sliced
Small handful of fresh oregano leaves, chopped
600g (1lb5oz) minced (ground) beef
1 teaspoon ground cinnamon
1 teaspoon dried dill
Salt flakes and freshly cracked black pepper
1 tablespoon tomato paste (concentrated puree)
125 ml (1⁄2 cup) red wine, or beef stock
2 fresh bay leaves
400 g (14 oz) tinned crushed tomatoes
Graviera Bechamel
120 g (41⁄2 oz) unsalted butter
90 g (3 oz) plain (all-purpose) flour
1.1 litres (37 fl oz) full-cream (whole) milk, warmed
3 egg yolks
60 g (2 oz) graviera cheese, grated
1⁄4 teaspoon ground or freshly grated nutmeg
Method:
Preheat the oven to 180°C (350°F).
To make the bolognese sauce, heat the olive oil in a large saucepan over low heat and cook the onion for 8 minutes, or until softened. Add the garlic and oregano and cook for a further 2 minutes. Add the beef, cinnamon and dill. Season with salt flakes and cook, stirring, for another 8 minutes, or until the beef is browned. Stir in the tomato paste and cook for a further 2 minutes. Pour in the wine (or beef stock), add the bay leaves and simmer for 5 minutes, or until the wine has reduced by half. Stir in the crushed tomatoes, along with 250 ml (1 cup) water, then simmer for 30 minutes, or until the sauce has thickened.
Cook the pasta in a large saucepan of boiling salted water, following the packet instructions. Drain, then drizzle with olive oil to stop the pasta sticking together.
To make the bechamel, melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 3 minutes, or until the flour has cooked out and the mixture has formed a paste. Whisking constantly, gradually pour in the milk a little at a time, until the sauce starts to thicken. Bring to a simmer and whisk in the egg yolks, graviera cheese and nutmeg. Season with salt flakes and cracked pepper and cook, stirring constantly, for 15–20 minutes, until the bechamel becomes thick and glossy.
To assemble the pastitsio, you’ll need a 23 cm × 34 cm (9 in × 131⁄2 in) baking dish that is at least 7 cm (23⁄4 in) deep. Start by layering half the pasta on the base. Scatter with one-third of the kefalotyri cheese, one-third of the bechamel and a layer of the beef mixture. Repeat to make another layer. Top with the remaining bechamel and kefalotyri, then scatter with the graviera.
Bake, uncovered, for 35–40 minutes, until the top is golden brown.
Smart Tip
The entire dish can be assembled the day before, ready for baking. The next day, bring the dish to room temperature, then bake as directed.
OPA! by Helena and Vikki Moursellas, published by Smith Street Books, AUD $59.99 / NZ $74.95, published 30 September 2025. Images © Bonnie Coumbe. Cover art © Gemma Leslie.
