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pastítsio
παστίτσιο
A classic magirefta dish from the 19th century, with a name derived from the Italian word pasticcio ('a mess'—although it's a dish that doesn't exist in Italy) . Made with layers of pasta (generally bucatini or ziti) bound with feta, eggs and thyme, interspersed with a meaty tomato sauce made with onions, cinnamon and parsley, then topped with béchamel and baked. Light it's not!
Text © Dana Facaros
Image by galveston