Reviewed: Jan. 12, 2012

Everyone loved it. I like the creaminess of the white sauce against the tomato sauce

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Reviewer:

Marta

Cooking Level: Intermediate

Home Town: Boulder Creek, California, USA

Living In: Spokane, Washington, USA

Reviewed: Nov. 13, 2011

Fabulous! I no longer have to go to a Greek restaurant for my favorite dish! Only changes were based on what I had on hand, since I made this on a whim -- canned diced tomatoes and cider vinegar instead of red wine. Oh, and added about a half teaspoon of oregano to the meat, and just a bit of nutmeg to the white sauce. I might make more white sauce next time -- not because there's anything wrong with the proportions as-is, but because I really have a "thing" for custards. :) Absolutely fantastic!

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Reviewer:

MamaSuz

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Nov. 13, 2011

Have been using this recipe for years and decided it was time I thank David for publishing and sharing. David, I'm a professional chef/caterer, and there's no better authentic pastitsio than this recipe, right down to the red wine vinegar. It's perfect the way it is written. For those of you who change it until it's unrecognizable, and then review it, shame on you. Prepare it the way it's written, and if you want to change it drastically ---- publish your own recipe, don't review this one.

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Reviewer:

Chef in Blairsville

Cooking Level: Professional

Home Town: Miami, Florida, USA

Living In: Blairsville, Georgia, USA

Reviewed: Nov. 4, 2011

This dish is aromatic and flavorful. Romas didn't look that good so I substituted a large can of petite diced tomato instead. I also doubled the recipe and froze half to be baked later.

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Reviewer:

DamnSwank

Cooking Level: Intermediate

Living In: Oakland, California, USA

Reviewed: Oct. 3, 2011

Used feta cheese as well as parmesan and romano cheese. Very good and will make again!

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Reviewer:

maveselaj

Reviewed: Aug. 3, 2011

My husband and I had been looking for a good Greek restaurant to no avail, so i decided to cook this instead! Husband loved it, I thought it was way too much cinnamon and allspice. There is a lot of clean up, but the way I cook every night, it was no different than any other dish I make that doesn't come from a box!

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Reviewer:

abarra01

Reviewed: Apr. 12, 2011

Tasty but too much chili!!

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Reviewer:

tanrutan

Reviewed: Apr. 8, 2011

Very good! I made as written with the addition of 1/2 tsp. salt in each the meat and cream sauce. I will increase the salt a bit more in the cream sauce next time (just to make it perfect! :-). This was a dry run before committing to making this for a party. Will check back in afterward with guest comments.

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Reviewer:

AdeleD

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Annapolis, Maryland, USA

Reviewed: Feb. 27, 2011

This is definitely a keeper. I added the spices to taste, and it ended up being about half of each of what the recipe calls for.

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Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Jan. 9, 2011

This dish turned out to be very tasty! We had Cat Cora's Pastitsio at her place in Disney World but the recipes I had found were all for too large a number of servings for my family. This looked interesting and I had most ingredients on hand so we gave it a try. Turned out very good. Changes I made due to my pantry were: I used a shredded combo of mozzarella and parmesian for the cheese, canned diced tomatoes, chicken broth instead of stock, and I was careful with the spices. I did not use chili powder- just salt and black pepper- and I started with half the amounts of allspice and cinnamon. Basically spiced to taste until I got it where I liked it. I will make this again!

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