Greek Baked Pasta aka Pastitsio in Phylo pastry (Ioannina) -

Greek Baked Pasta aka Pastitsio in phyllo pastry from Ioannina - Yianniotiko Pastitsio se phyllo kroustas
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
8 pers. 1 hour

COOK. TIME DIFFIC. LEVEL
1 hour Moderate

For the Greeks, Pastitsio is the most renowned and beloved family dish! The authentic dish is usually made with layers: thick pasta, ground beef sauce and thick bchamel sauce and then it's slowly baked in the oven.
In this version, prepared in the beautiful city of Ioannina at the Epirus prefecture, the whole dish is "wrapped" in crispy phyllo pastry, which offers two additional benefits:
a. The dish has the added surprising value of being crispy and crunchy
b. Because it is baked wrapped, all the juices stay inside Pastitsio, which means that its heart stays moist even after a day of baking i.e. making this extraordinary dish practically irresistible.
What do you say, R U ready to try this perfect Mama's food?

INGREDIENTS:
Ingredients for the ground meat sauce:
600 gr. / 1 lb 5.5 oz Ground Beef
200 gr. / 7 oz Tomato Sauce with chopped tomatoes (concasse)
2.5 tbsp. Tomato Paste (Puree)
70-80 ml / 0.3 cup Vegetable Oil
2 small or 1 large Onion, finely chopped
1 tsp. Sugar
2 Bay leaves
Ground Salt and Pepper

Ingredients for the Bchamel sauce:
1 lt. / 4 cups Fresh Milk, semi-skimmed, very HOT!!
100 gr. / 3.5 oz / a bit less than 0.5 cup Margarine
100 gr. / 3.5 oz / 0.8 cup All-purpose Flour
2 medium Eggs
1/2 tsp. ground Nutmeg
100 gr. / 3.5 oz / almost 1 cup grated Kefalotyri or Graviera Cheese (altern: Pecorino)
Ground Salt and Pepper
Ingredients for the Pasta and Phyllo pastry:
400 gr. / 14 oz Thick Pasta No. 2 preferably (or Bucatini, Penne, Rigatoni)
Salt and 2.5 lt. / 10 cups boiled Water
450 gr. / 1 lb / 1 large pack frozen Phyllo Pastry, thawed
About 0.3 cup / 70 gr. / 2.5 oz Butter, melted




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