It’s a good thing I like this dish, because we made a huge pan of it last Sunday and I’m still eating it for lunch. We probably should have invited about eight people over to dinner when we first made it, although I’m not quite tired of it yet. It’s awfully good.
Pastitsio, if you haven’t heard of it, is the Greek answer to lasagna. Details differ, but the basic formula is hollow pasta (preferably bucatini, which we can’t get, but other shapes work) layered with spiced tomato meat sauce and an egg-enriched white sauce which forms a custardy topping. The textures are fabulous, creamy and chewy all at once, and the cool custard complements the meaty tomato flavors. It’s a bit of work to put together, but well worth the effort if you have a long Sunday afternoon to spare. And now that autumn is here and standing over a hot stove is actually a pleasant activity, why not?