Greek-Style Macaroni Pie

This is a vegetarian take on pastitsio, Greece’s beloved baked pasta pie, and the spice combination is what makes it unmistakably Greek.

Cinnamon, oregano, mint, and nutmeg bring a warm, aromatic depth you don’t find in Italian pasta bakes. Chopped tomatoes and crumbled feta fold into the cooked macaroni along with sauteed onions and garlic.

The topping is a thick bechamel made from butter, cornstarch, and milk, enriched with more feta, beaten eggs, and Greek yogurt. That yogurt adds a tang that mirrors the feta and gives the custard topping a lighter, more distinctive texture than a traditional flour-and-butter bechamel.

Baked until golden on top and set enough to cut into clean squares. Let it rest a few minutes after coming out of the oven, then slice and serve with a green salad alongside.

Kitchen Tips

• Add the eggs to the bechamel quickly, off the heat. If the sauce is too hot, the eggs scramble. Work fast and stir constantly.
• Let the pie cool for at least 5 minutes before cutting. Hot pastitsio runs everywhere. A short rest lets the custard set.
• Use a large, deep ovenproof dish so the filling has room and the topping doesn’t overflow.

Variations

• Add cooked ground lamb to the tomato-macaroni layer for a traditional, non-vegetarian pastitsio.
• Use penne or ziti instead of elbow macaroni for a different shape.
• Swap feta for halloumi in the bechamel for a saltier, firmer cheese flavor.