Greek Pastitsio: Baked Pasta with Bechamel (Serves 8-10)

Can we talk about the dish that made me fall completely, irrevocably in love with Greek cooking? Because that dish is Greek Pastitsio (Baked Pasta), and I have been making it on repeat since the first time I tasted it at a little taverna just outside Athens during a nutrition conference trip back in 2018. Layers of golden béchamel, fragrant cinnamon-spiced ground beef, and tubular pasta, all baked into one glorious, golden-crusted casserole. It’s Greek lasagna — but honestly? Better.

What makes pastitsio different from any baked pasta you’ve ever had is the cinnamon. It sounds unexpected, I know. My first bite was a genuine revelation — warm, savory, faintly sweet, deeply complex. My papa used to say that the best dishes make you ask questions, and pastitsio asks all the right ones. This is a dish rooted in the Greek tradition of cooking for a crowd, feeding families for days, and letting the oven do the hard work.

Here’s what you’re signing up for: ⚡ Fully assembled in 40 minutes — oven does the rest. 💚 Protein-rich, nutrient-dense, Mediterranean diet-approved. 🍱 The ultimate make-ahead — actually better on Day 2. 🍽️ Naturally halal, easily made gluten-free or dairy-free.

As a nutrition coach trained at the University of Barcelona and Cornell, I can tell you this Greek Pastitsio (Baked Pasta) hits every note of Mediterranean eating — lean protein, heart-healthy fats, whole grains, warming spices. Let’s make something spectacular.

Maya Castellano

Greek Pastitsio (Baked Pasta)

Layers of golden béchamel, cinnamon-spiced ground beef, and tubular pasta baked into a stunning, slice-able Greek casserole. Halal, easily made GF, and absolutely worth every minute.

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Prep Time 40 minutes mins

Cook Time 55 minutes mins

Rest Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 8 –10

Course: Mediterranean Dinner Recipes

Cuisine: Greek, Mediterranean

Calories: 480

Ingredients Method Notes

Ingredients

  

Pasta Layer:

• 1 lb 450g penne or ziti pasta (or authentic Greek #2 pastitsio pasta)
• 1 tbsp extra-virgin olive oil for tossing after cooking

Meat Sauce:

• 1 tbsp extra-virgin olive oil
• 1.5 lbs 680g lean ground beef (90/10) — or ground lamb
• 1 large yellow onion finely diced
• 4 garlic cloves minced
• 14 oz 400g can crushed tomatoes (preferably San Marzano)
• 2 tbsp tomato paste
• 1 tsp ground cinnamon Ceylon preferred
• ½ tsp ground allspice
• ¼ tsp ground nutmeg
• ½ tsp dried oregano
• ¼ tsp red pepper flakes
• 1 tsp kosher salt or to taste
• ½ tsp black pepper

Béchamel Sauce:

• 3 tbsp extra-virgin olive oil
• ⅓ cup 45g all-purpose flour
• 4 cups 960ml whole milk, room temperature
• 3 large eggs beaten
• ¼ tsp ground nutmeg
• ½ tsp fine salt

Optional Topping:

• ¼ cup 25g grated Kefalotyri or Parmesan cheese

Method

 

1. 1. Preheat oven to 375°F/190°C. Grease a 9×13 inch baking dish.
2. 2. Cook pasta 2 min under package directions. Drain; toss with 1 tbsp olive oil. Set aside.
3. 3. Heat 1 tbsp olive oil in large saucepan over medium-high. Add beef; brown undisturbed 2-3 min before breaking up. Cook through, about 5-6 min total. Drain excess fat.
4. 4. Add onion to beef; cook 3-4 min. Add garlic; cook 60 sec. Add tomatoes, tomato paste, and all spices. Simmer 12-15 min until thickened. Cool 10 min.
5. 5. Make béchamel: heat 3 tbsp olive oil over medium. Add flour; whisk 2 min. Add milk gradually (½ cup at a time), whisking constantly. Cook 6-8 min until thickened. Off heat: slowly whisk in beaten eggs, nutmeg, salt.
6. 6. Assemble: spread half the pasta in baking dish. Top with all the meat sauce. Add remaining pasta. Pour béchamel over top; spread evenly. Sprinkle with cheese if using.
7. 7. Bake 50-55 min until top is deep golden. If browning too fast after 35 min, tent with foil.
8. 8. Rest 15-20 min before slicing and serving.

Notes

Storage: Refrigerator 4 days (airtight). Freezer 3 months (individual slices, wrapped). Reheat at 350°F/175°C, foil-covered: 20-25 min fridge, 35-40 min frozen.

GF: Use GF 1:1 flour and GF penne (cook 2 min under). Dairy-Free: Use oat milk and omit cheese.

Make-ahead: Assemble night before, refrigerate, bake next day (+15-20 min to bake time from cold).

For a complete Greek feast, serve with our Mediterranean White Bean Salad, alongside Garlic Parmesan Focaccia, and finish with our Greek Yogurt Panna Cotta for dessert.

Keywords: greek pastitsio baked pasta, easy pastitsio, Greek lasagna, béchamel pasta bake, Mediterranean pasta casserole, make-ahead pasta, cinnamon beef pasta

Why You’ll Love This Recipe

Health & Nutrition Benefits

Let’s start with the nutrition win that surprises most people: cinnamon. The signature spice of pastitsio isn’t just delicious — it’s packed with anti-inflammatory compounds, including cinnamaldehyde, which research published in the journal Diabetes Care links to improved insulin sensitivity. Paired with lean ground beef (a complete protein delivering all essential amino acids), eggs in the béchamel (B12, choline, vitamin D), and olive oil — this authentic pastitsio is considerably more nutrient-dense than it looks.

The béchamel sauce, made from scratch with olive oil instead of butter (my Mediterranean spin), provides heart-healthy monounsaturated fats. And the tomato paste in the meat sauce delivers concentrated lycopene — the antioxidant that the PREDIMED study consistently associates with cardiovascular protection. This is not diet food. This is satisfying, nourishing, deeply comforting Mediterranean food. Full stop.

Practical Benefits

⚡ Total active cooking time under 40 minutes — the oven handles the rest

💚 Feeds 8-10 people from one pan — brilliant for family dinners or meal prep

🍱 Make-ahead champion — assembles completely the night before, bakes next day

❄️ Freezes beautifully in slices — the ultimate freezer meal strategy

🍽️ This Greek baked pasta is halal as written and easily adaptable for GF/dairy-free — more on that in Section 3

The Mediterranean Diet Connection

How Pastitsio Fits Mediterranean Diet Principles

Greek cuisine is one of the founding pillars of what we now call the Mediterranean Diet — and Greek Pastitsio (Baked Pasta) is a perfect illustration of why. The meat sauce uses lean ground beef in moderate portions, stretched with aromatic vegetables and tomato. The béchamel uses olive oil as the fat base. The pasta provides complex carbohydrates. Alliums — onion and garlic — offer prebiotic fiber and organosulfur compounds with established anti-inflammatory properties. Even the warming spice blend (cinnamon, nutmeg, allspice) contributes meaningful antioxidants. Every element earns its place.

Maya’s Personal Connection

Growing up, my family’s version of a layered, baked casserole was the Spanish canelones — pasta tubes stuffed with meat and baked in béchamel, a Catalonian tradition. When I tasted pastitsio for the first time, it felt simultaneously foreign and completely familiar. Both dishes speak the same language: patient cooking, generous portions, and the belief that a proper meal should feed the soul, not just the stomach. Now in my San Diego kitchen, pastitsio has become my go-to dinner party dish — it impresses every single time and I can make it the night before. That’s the dream, honestly.

Essential Ingredients

Core Ingredients — What You Need and Why ★

🫙 Shopping Tip: If you can find Greek #2 pasta (thick hollow tubes, sometimes labeled “pastitsio pasta” at Mediterranean grocery stores), use it — the wider tubes create even more distinct layers. Penne lisce (smooth, not ridged) is my San Diego go-to when I can’t find the authentic version.

Dietary Modifications ★

Storage tips for ingredients: Ground beef 1-2 days raw in fridge or freeze raw up to 3 months. Milk up to sell date. Dry pasta indefinitely in pantry. Open canned tomatoes transfer to glass container — use within 5 days refrigerated.

Equipment & Quick Prep

Essential Equipment ★

15-Minute Prep-Ahead Checklist

Pastitsio has three components — but you can stagger the prep to make it flow easily:

✅ Dice 1 large onion + mince 4 garlic cloves — keep together in one bowl

✅ Measure out all spices: 1 tsp cinnamon, ½ tsp allspice, ¼ tsp nutmeg, ½ tsp black pepper

✅ Measure flour (⅓ cup), have milk (4 cups) at room temperature

✅ Grease your 9×13 pan with olive oil spray or a brush

✅ Bring a large pot of salted water to boil — start this first, it takes longest

Pro move: Make the meat sauce up to 2 days ahead and refrigerate. Day-of, just make the béchamel, cook the pasta, and assemble. The whole day-of process drops to 20 minutes.

Step-by-Step Instructions

Meat Sauce & Pasta (Steps 1–4)

Step 1: Cook the Pasta (10–12 min)

Bring a large pot of generously salted water to a rolling boil. Cook penne for 2 minutes less than the package directions — it will finish cooking in the oven and you absolutely do not want mushy pasta in your Greek Pastitsio (Baked Pasta). Drain well. Toss immediately with 1 tbsp olive oil to prevent sticking. Set aside. (This is the kind of tip my nutrition professors in Barcelona skipped but home cooks need desperately.)

Step 2: Brown the Beef (6–8 min)

Heat 1 tbsp olive oil in a large saucepan over medium-high. Add ground beef in a single layer — don’t break it up immediately. Let it sit undisturbed 2-3 minutes to develop a gorgeous brown sear. Then break apart and cook through, about 3-4 more minutes. Drain any excess fat but don’t drain all of it — a little fat carries flavor. Season with ½ tsp salt.

🫙 Maya’s Tip: I tested this 6 ways over two weeks. The single most important step is letting the beef BROWN properly before breaking it up. Gray, steamed ground beef = bland pastitsio. Deep brown, properly seared beef = incredible. Those extra 2 minutes completely change the dish.

Step 3: Build the Meat Sauce (12–15 min)

To the browned beef, add diced onion; cook 3-4 minutes until softened. Add minced garlic; cook 60 seconds. Now add 14 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp cinnamon, ½ tsp allspice, ¼ tsp nutmeg, ½ tsp dried oregano, ¼ tsp red pepper flakes, salt and pepper to taste. Stir everything together and simmer over medium-low for 12-15 minutes until the sauce thickens and the flavors meld. Your kitchen will smell like a taverna in Thessaloniki. Absolute magic.

Let the meat sauce cool slightly — at least 10 minutes — before assembling. Hot sauce + pasta + béchamel = layers that don’t set properly.

Step 4: Make the Béchamel (8–10 min)

Melt 3 tbsp olive oil in a medium heavy-bottomed saucepan over medium heat. Add flour all at once and whisk constantly for 2 minutes — this cooks out the raw flour taste (what French chefs call a roux). Slowly pour in 4 cups of whole milk, ½ cup at a time, whisking constantly between additions. This gradual addition prevents lumps. Keep whisking over medium heat for 6-8 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat. Whisk in 3 beaten eggs (one at a time, slowly — you’re tempering them so they don’t scramble), then add ¼ tsp nutmeg and a pinch of salt. You’ve got this — it’s easier than it sounds!

Assembly & Baking (Steps 5–10)

Step 5: Preheat Oven (while béchamel cooks)

Set your oven to 375°F/190°C. Rack in the center position. Lightly grease your 9×13 baking dish.

Step 6: Layer the Pasta Base (3 min)

Spread half the cooked pasta in an even layer across the bottom of the greased baking dish. This is Layer 1 — press it down gently with a spatula. If you have time, toss the pasta with 1-2 tbsp of béchamel before layering — this binds the pasta layer and prevents it from sliding when you slice. (I discovered this trick on my third test batch and it was a revelation.)

Step 7: Add the Meat Sauce (2 min)

Spoon the entire meat sauce evenly over the pasta base. Spread to the edges with a spatula. You want full coverage — no pasta peeking through. This is Layer 2. The smell of that cinnamon-spiced beef right now? You’ll remember it every time you make this easy pastitsio.

Step 8: Add Remaining Pasta (2 min)

Spread the remaining pasta over the meat sauce — Layer 3. Press down gently. The layers should now be clearly defined: pasta → meat → pasta.

Step 9: Pour the Béchamel (3 min)

Pour the béchamel sauce evenly over the top pasta layer. Use an offset spatula to spread it to all four corners, covering completely. It will be thick — work it gently into an even layer. The béchamel should be the deepest layer: about ½-¾ inch deep across the top. Optional but highly recommended: sprinkle ¼ cup grated Kefalotyri or Parmesan over the top for a golden, slightly crispy crust.

Step 10: Bake and Rest (50–55 min + 15 min rest)

Bake at 375°F/190°C for 50-55 minutes, until the top is deeply golden and puffed, and the edges are bubbling. If the top browns too fast (past the 35-minute mark), tent loosely with foil. Critical step: let the pastitsio rest at least 15 minutes before cutting — this is non-negotiable. The layers need to set so your slices come out beautifully defined and not a sad, saucy mess. (I know. The wait is hard. Set a timer and go set the table.)

🫙 Maya’s Tip: Rest time is everything with a baked pasta casserole. The internal temperature continues to rise after it comes out of the oven (carryover cooking), and the béchamel firms up as it cools slightly. I always make a quick salad during the 15-minute wait — productive use of patience.

The Egg White Layer: Why Your Pastitsio Slumps

Read ten English-language pastitsio recipes and you will find near-total agreement on the shape of the dish: pasta layer, meat layer, béchamel layer, bake. What you will almost never find is any instruction to bind the pasta.

Ask a Greek cook and it is the first thing they mention.

The step is simple: cook the pasta three minutes under, cool it briefly, then toss it with two egg whites and a generous handful of hard grated cheese. Every strand gets coated in a thin film of albumen. In the oven, that albumen coagulates — egg white proteins begin denaturing around 145°F and set firmly by about 180°F — and it does so between the strands, gluing them into a single mass. What was a loose pile of tubes becomes a slab you could pick up in your hand.

Why does this matter more in pastitsio than in, say, baked ziti? Because of what is sitting on top of it. A pastitsio carries a dense meat layer plus roughly four cups of thick, egg-enriched béchamel. That is a lot of weight bearing down on the base for an hour at 350°F. Unbound pasta simply spreads under it. You see the result the moment you cut: the béchamel holds its shape because it has set into a custard, the meat holds because it is dry enough to, and the pasta slides out from underneath both of them.

The cheese in that toss is doing a second job. Hard sheep’s-milk cheese melts into the albumen film and contributes casein and fat, which makes the set layer tender rather than rubbery. Egg white alone would set into something faintly bouncy. Egg white plus kefalotyri sets into something that eats like pasta and behaves like a foundation.

There is a third element nobody mentions and it is free: rest the assembled tray thirty minutes before it goes in the oven. The egg-white coating starts to tack up at room temperature, the thick béchamel firms as it cools from its cooking temperature, and the meat sauce stops steaming upward into the béchamel. You are essentially letting the layers agree to be layers before you apply heat. I tested this side by side more times than I want to admit; the rested tray cuts noticeably cleaner every time.

Two things people get wrong when they try this. Do not use whole eggs. The yolk’s fat interferes with the protein network and you get a richer but softer, greasier layer — save the yolks for the béchamel, where they belong. And do not toss piping-hot pasta with the whites, or the whites cook on contact into visible white ribbons instead of an even film. Five minutes of cooling is enough.

The whole step costs you two egg whites and about ninety seconds. It is the difference between a pastitsio you serve with a spoon and one you serve with a spatula.

Tips, Tricks & Shortcuts

7 Tips for Perfect Pastitsio

1. Undercook the pasta. I cannot say this loudly enough. 2 minutes under al dente. The pasta keeps cooking in that hot oven and you want it to have somewhere to go.

2. Cool your meat sauce before assembling. 10-15 minutes minimum. Hot sauce softens the béchamel on contact and you lose the clean layers.

3. Temper your eggs into the béchamel. Remove the pan from heat. Add beaten eggs slowly with constant whisking. Too fast + too hot = scrambled egg béchamel. Not the vibe.

4. Make it the night before. Assemble completely, cover with plastic wrap, and refrigerate overnight. Add 10-15 minutes to the bake time. Flavors deepen overnight — genuine game-changer for entertaining.

5. Use Ceylon cinnamon if possible. Cassia (the common variety) is stronger and slightly bitter. Ceylon is gentler, sweeter, and more nuanced — the authentic choice for Greek pastitsio.

6. Don’t skip the rest. 15 minutes minimum. 20 is better. This is not optional.

7. Freeze individual slices. Cut, cool completely, wrap each slice in plastic, freeze up to 3 months. Reheat in a 350°F/175°C oven for 20-25 minutes covered with foil. It reheats beautifully.

Common Mistakes to Avoid ★

Variations & Serving Ideas

Make It Your Own

The beauty of Greek Pastitsio (Baked Pasta) is its adaptability without losing its soul. Here’s how I customize it:

Ground Lamb Version: Swap beef for ground lamb — actually more traditional in many Greek regions. Use the exact same spice quantities; lamb’s natural richness pairs even more beautifully with cinnamon and allspice. The result is deeply savory and slightly more complex.

Vegan Pastitsio: Use plant-based ground “beef” crumbles (brown them well — 5 min in hot oil before adding aromatics), flax eggs in the béchamel, and unsweetened oat milk. The layers and structure hold very well. This is one of the more successful vegan adaptations I’ve developed, thanks to techniques from my Cornell plant-based nutrition certification.

Lighter Version: Swap half the pasta for thinly sliced roasted zucchini (⅛ inch). Use the zucchini slices for the bottom layer and top pasta layer. This reduces carbs by about 35% without sacrificing the essential pastitsio experience. Our Mediterranean Chickpea Power Bowl uses a similar vegetable-forward swap philosophy.

Single-Serve Ramekins: Great for portion control and easy meal prep. Layer into individual 10-oz ramekins, bake 25-30 minutes at 375°F. Perfect for a dinner party where guests get their own beautiful little pastitsio.

Serving Suggestions

Pastitsio is a complete meal, but here’s how I build a gorgeous spread around it:

Start with our Greek Feta Egg Bake as a light appetizer (it uses complementary Greek flavors and works wonderfully as a starter the same evening).

Serve alongside a bright, acidic salad — our Mediterranean White Bean Salad cuts through the richness of the béchamel beautifully and adds gut-friendly fiber.

Mop up any sauce on the plate with our Garlic Parmesan Focaccia — the combination is outrageous and I will not apologize.

For dessert, a scoop of Greek yogurt with honey and walnuts is the traditional Greek move — or try our Greek Yogurt Panna Cotta for something special.

Non-Alcoholic Beverage Pairings:

🍋 Sparkling water with lemon and fresh mint — clears the palate beautifully

🌺 Iced hibiscus tea — tartness balances the richness of béchamel

🍊 Fresh-squeezed blood orange juice — Mediterranean and stunning

🍵 Herbal mountain tea (Greek tsai tou vounou) — authentic and warming

Meal Prep & Storage

Storage Guide ★

My Make-Ahead System

This make-ahead pasta casserole is literally built for Sunday batch cooking. Here’s my system: Saturday night, make the meat sauce and let it cool. Sunday morning, make the béchamel and cook the pasta, then assemble. Either bake it Sunday for the week, or refrigerate assembled for Monday dinner (add 15 min to bake time from cold). The leftover slices reheat at 350°F/175°C, covered with foil, for 20-25 minutes from fridge — or 35-40 minutes from frozen.

🫙 Maya’s Meal Prep Tip: I always make a double batch of the meat sauce and freeze half in a labeled bag. Pastitsio next week = 20-minute active effort. Also: the meat sauce is incredible as a topping for our Classic Greek Lemon Rice Pilafi for a completely different meal from the same batch cooking session.

Frequently Asked Questions

Substitution & Technique Q&As

Q: Can I use a different pasta shape?

The best results come from tubular pasta — penne, ziti, rigatoni, or authentic Greek #2 pastitsio pasta. The tubes trap meat sauce inside, creating a more cohesive structure. Spaghetti or linguine won’t hold the layers the same way. If using rigatoni (wider tubes), the layers will be slightly thicker — adjust bake time up by 5 minutes. The Greek pasta casserole structure genuinely works best with tubes.

Q: My béchamel turned lumpy. Can I fix it?

Yes! Pour the lumpy béchamel into a blender or use an immersion blender — 30 seconds of blending and it comes out perfectly smooth. This saves the sauce every time. To avoid lumps next time: make sure the milk goes in gradually (½ cup at a time) and that you’re whisking constantly. A cold splash of milk into a hot roux is the most common culprit. Room-temperature milk also helps.

Q: Can I assemble Greek Pastitsio ahead and refrigerate overnight?

Absolutely — and I actually recommend it. Assemble completely (pasta + meat + pasta + béchamel), cover tightly with plastic wrap and refrigerate up to 24 hours. When ready to bake, go straight from fridge to oven at 375°F/190°C — add 15-20 minutes to the bake time since you’re starting from cold. This is genuinely my favorite way to make it for dinner parties. Zero day-of stress.

Q: What’s the difference between pastitsio and moussaka?

Great question! Both are Greek layered casseroles with meat sauce and béchamel, but moussaka uses roasted eggplant instead of pasta and is traditionally richer. Pastitsio is pasta-based, somewhat lighter, and typically easier to slice cleanly. Think of pastitsio as Greek baked pasta and moussaka as Greek eggplant lasagna — different textures, same Mediterranean soul.

Dietary, Nutrition & Meal Prep Q&As

Q: Is this recipe gluten-free?

Not by default, but it’s very easy to make it GF. Use certified gluten-free penne or ziti (cook 2 min under al dente as always), and substitute the all-purpose flour in the béchamel with a 1:1 GF flour blend — it works identically. The result is indistinguishable from the original. Just verify your chicken broth and canned tomatoes are GF-certified too.

Q: How many calories in Greek Pastitsio (Baked Pasta)?

One serving (approximately ⅛ of a 9×13 pan) is around 480 calories, with 32g protein, 42g carbohydrates, and 18g of primarily unsaturated fat. Honestly, for a dish this satisfying and nutrient-dense, those are impressive macros. As a nutrition science graduate, I think of this as a nutrient-dense comfort food — not a splurge. (That said, I’m a certified health coach, not your doctor — consult a registered dietitian for personalized guidance!)

Q: Can I reduce the fat content?

Yes! For a lighter pastitsio, use 2% milk instead of whole (the béchamel will be slightly thinner but still works), use 90/10 lean beef, and reduce the olive oil in the béchamel by 1 tbsp. You can also increase the meat sauce with an extra can of tomatoes and add 1 cup of cooked lentils to the beef — adds fiber and protein while reducing fat per serving without changing flavor significantly.

Q: How long does pastitsio keep and can I freeze it?

Refrigerated 4 days (it tastes best on Day 2!). Frozen up to 3 months in individual slices. Reheat from fridge at 350°F/175°C, covered with foil, for 20-25 minutes. From frozen: 35-40 minutes at same temperature. Add a tiny splash of milk on top before reheating to help the béchamel stay creamy. This makes Greek Pastitsio one of the very best freezer meal options for busy weeks.

Nutritional Highlights + Closing

Why Greek Pastitsio Is Good for You

I know — béchamel, pasta, and ground beef don’t immediately scream “health food.” But let me reframe that for you, because this Greek Pastitsio (Baked Pasta) genuinely earns its place in a balanced, nourishing diet. Each serving delivers an impressive 32g of protein — from both the beef and the eggs in the béchamel — which keeps you full and supports muscle health. The cinnamon in the meat sauce provides cinnamaldehyde, linked to improved metabolic function in studies published in peer-reviewed journals. The olive oil béchamel (instead of butter) means the fat profile is predominantly heart-healthy monounsaturated. The tomato sauce base delivers lycopene. Even the pasta provides sustained-release complex carbohydrates.

This isn’t diet food — it’s real food, thoughtfully made. Per serving: ~480 calories, 32g protein, 42g carbs, 18g fat. Satisfying, balanced, Mediterranean. That’s the whole philosophy.

Closing Thoughts — Make This Soon!

Greek Pastitsio has earned its place as one of my all-time favorite recipes to share — both because it’s deeply delicious and because it genuinely surprises people. That cinnamon-spiced beef layer. That silky, golden béchamel crust. The moment a clean slice comes out of the pan with all three layers perfectly defined? That’s pure cooking joy.

Made it? Please tag me at @themediterraneanrecipe on Instagram — I genuinely look forward to seeing your pastitsio success stories! Drop a rating and comment below; it helps more people discover this recipe.

Craving more Greek comfort food? Our Greek Chicken Casserole is another crowd-pleasing bake that uses similar flavors. For a lighter Greek meal, try our Greek Chicken with Lemon and Feta, or the vibrant Gemista Greek Stuffed Peppers and Tomatoes for your next dinner night.

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