ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Greek Pastichio Recipe

Updated on August 30, 2017

Vegetarian Pastichio - Pastitsio

I married into a large Greek family, and while my immediate family are vegetarians, my extended family are omnivores and much like the family in My Big Fat Greek Wedding, my in-laws love serving large, traditional feasts for every occasion, large or small.

I do my best to create vegetarian versions of traditional Greek recipes and they are always a big hit, especially with my husband. One of my favorite vegetarian Greek recipes, is Pastichio, which is a type of Greek lasagna, made with layers of Ziti or Elbow macaroni, rather than Lasagna noodles. My family loves this dish, and I hope you love it, too.

Image: Vegetarian Pastichio, © Julianne Gentile

Vegetarian Pastichio
Vegetarian Pastichio

Pastichio is a type of Greek Lasagna that my husband's family serves for special occasions. Since we are vegetarians, I make a meatless variety. This recipe includes dairy products, but can easily be made with vegan substitutes and would be just as yummy. This is a quick and easy twist on lasagna, and the kids love it!

For Vegans: replace the cheese with Daiya or other vegan cheese, select a vegan faux meat like Gimme Lean, replace the milk with unflavored soy milk or cashew cream, and finally replace the eggs with Ener-G or other vegan egg replacer. It's just as yummy!

  • Prep time: 30 min
  • Cook time: 30 min
  • Ready in: 1 hour
  • Yields: a house full of people


  • 1 pound box of Ziti
  • 2 Tablespoons Olive Oil
  • 1/4 Cup Butter
  • 2 Tablespoons Flour
  • 2 Eggs
  • 3 Cups Milk
  • 1/2 teaspoon Dry Mustard
  • 1/2 teaspoon Paprika
  • 1 Cup Grated Parmesano Reggiano Cheese
  • 1/2 Small Chopped Onion
  • 2 -3 Cloves Chopped Garlic
  • 1 20 ounce can Worthington Burger
  • 12 Ounce Tomato Sauce
  • 8 Ounce Shredded Cheddar
  • 8 Ounce Shredded Mozzarella
  • Salt and Pepper to taste


  1. Pastichio is usually seasoned with cinnamon rather than garlic and paprika. I prefer the garlic/paprika combo, but I urge you to experiment and see what ingredients you prefer.
  2. Cook pasta until al dente, drain
  3. Prepare a large casserole or baking dish
  4. Heat butter and olive oil and add flour to form a roux
  5. Cook the roux to remove the flour taste, but do not burn
  6. Beat eggs and milk together an stir slowly into pan
  7. Stir in the Parmesan cheese
  8. Stir until there are no lumps
  9. Place a layer of pasta in your baking dish
  10. Pour half of the sauce over the pasta and press firmly into pan
  11. Top with shredded cheeses
  12. Mix the faux meat, chopped onion, and tomato sauce and layer over the macaroni
  13. Press firmly into pan
  14. Follow with a final layer of macaroni and the rest of the sauce
  15. Cover with the shredded cheeses
  16. Bake at 350 degrees Fahrenheit for about 30 minutes or until topping is bubbly.
5 stars from 1 rating of Vegetarian Pastichio

Pastichio or Pastitsio?

How do you spell this dish? I've seen a variety of different spellings for this dish, but the two most common seem to be Pastichio or Pastitsio. I'm curious what spelling you use, if you are familiar with this dish.

How do you spell it?

Pastichio Chatter

Submit a Comment

  • SheGetsCreative profile image

    Angela F 3 years ago from Seattle, WA

    Definitely adding this one to my recipe file. Sounds interesting!

  • TonyPayne profile image

    Tony Payne 3 years ago from Southampton, UK

    I was first introduced to this dish when I visited Corfu in 1978. I admit I wasn't too fond of it at first since although I was used to eating Lasagna, I had never had a meatless version and whenever I did have it out there it was served cold.

    But times change, and now although I rarely have it, I enjoy it. Goes great with salad and Greek breads.

  • Lauriej1 profile image

    Lauriej1 5 years ago

    Yummy recipe, thanks for sharing!!! :)

  • profile image

    JoshK47 5 years ago

    This looks positively tasty to me! Thanks for sharing!

  • GonnaFly profile image

    Jeanette 5 years ago from Australia

    This looks so yummy. I always make my "lasagne" with elbow macaroni because it never fails to be cooked properly.

  • profile image

    anonymous 5 years ago

    Returning with another tempting look at your Greek Pastichio, I think this is the only recipe I've seen that uses cinnamon and garlic together...alluring!

  • profile image

    miaponzo 5 years ago

    Thanks! This recipe sounds nice! Blessed!

  • profile image

    jimmyworldstar 5 years ago

    This is almost like lasagna, I prefer the regular variety but noodles and vegetables in sauce isn't too uncommon.

  • profile image

    anonymous 5 years ago

    Im curious, do you think TVP would work well as a meat substitute?

  • dolphinstar lm profile image

    dolphinstar lm 5 years ago

    I love eating Greek food but I think as a vegetarian you shouldn't eat fake meat products rather cook healthy vegetarian food instead. I like Moussaka the best

  • profile image

    WeirdStuff 6 years ago

    Greek food is delicious, but I prefer vine leaves :P

  • Sylvestermouse profile image

    Cynthia Sylvestermouse 6 years ago from United States

    Your Pastichio recipe sounds fabulous! I will absolutely have to try this recipe!

  • profile image

    moonlitta 6 years ago

    My mouth is watering, it's almost lunch, I shouldn't be reading this! (running to the kitchen)

  • profile image

    anonymous 6 years ago

    Julianne, this looks so yummy, I will definitely have to try this one!