Pastitsio, a greek classic

This recipe will go well with the following Gingin beef products: Lamb or Beef Mince


A healthier and lighter take on a Greek classic Pastitsio. Instead of a rich cheesy sauce, it’s topped with a much lighter blend of yoghurt, tahini and parmesan cheese. Lamb or Beef Mince.

  • 2 tbsp olive oil – extra virgin
  • 1 red onion/s – diced
  • 4 clove/s garlic – diced
  • 600 g lamb or beef mince
  • 1 ½ tsp ground cinnamon
  • 1 tsp mixed spice
  • 1 bay leaf/s
  • 1 tsp dried oregano
  • 60 ml red wine
  • 1 zucchini/s – diced into 1 cm pieces
  • 2 carrot/s – diced into 1 cm pieces
  • 700 g tomato passata (puree)
  • 125 ml chicken stock or bone broth
  • Sea salt and freshly ground black pepper – or to taste
  • 30 g baby spinach – chopped (1 cup)
  • 250 g rice quinoa penne pasta (or any pasta that suits)


  • 1 clove/s garlic
  • 500 g full-fat natural yoghurt – or greek yoghurt (2 cups)
  • 2 tbsp hulled tahini 
  • 1 free-range or organic egg/s
  • 1 tsp sea salt
  • ground black pepper
  • 25 g parmesan cheese – grated (¼ cup)
  • 2 tbsp pinenuts
  • ¼ bunch/s fresh parsley leaves – approx. 1 handful, finely chopped
  1. Heat the olive oil over a medium heat and add the onion. Sauté for a couple of minutes.

  2. Add the garlic and lamb mince, sauté to brown the mince.

  3. Add the cinnamon, mixed spice, bay leaf and oregano and cook for a minute until you smell their fragrance.

  4. Turn the heat up to high and add the red wine (it should sizzle and reduce quickly and remove the alcohol).

  5. Reduce the heat and add the tomato passata, broth, zucchini, carrots and seasoning.

  6. Cover and simmer with the lid ajar for 15-20 minutes.

  7. Pre-heat you oven to 180°C/ 350°F fan-forced.

  8. While the sauce is simmering, boil the penne.

  9. Once it is almost cooked, drain and rinse the pasta and mix in with the sauce and the baby spinach.

  10. Place into an oven proof serving dish.

  11. In a food processor or by hand, grate cheese and set aside.

  12. Then blend the garlic, yoghurt, tahini, sea salt, pepper and egg.

  13. Pour this over the sauce/ pasta mix, top with the grated parmesan and pine nuts.

  14. Bake for 10-15 mins or until the cheese is melted and the top is browned.


  1. Sprinkle with the chopped parsley leaves and serve with a green, leafy salad.


  1. I chop the onion and garlic in the TMX but cook it all in a pan. I find it cooks better that way, not as sloppy as cooking in the TMX. I then use it to grate the cheese and make the topping sauce.


  1. Store in an airtight container in the fridge or freezer.

Main Course

Recipe and image courtesy of

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