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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
60 minutes
INGREDIENTS
FOR THE PASTITSIO WITH A TWIST
500 g Pasta for Pastitsio No2, Whole Grain
50 g grated DODONI Kefalograviera cheese
100 ml olive oil
250 g various mushrooms, finely chopped
2 garlic cloves, finely chopped
1 medium size onion, finely chopped
1/3 bunch parsley, finely chopped
1 medium-sized round aubergine
Salt and freshly ground pepper
FOR THE BéCHAMEL SAUCE
150 g cow butter150 g cow butter
100 g all-purpose flour
400 g DODONI Strained Yoghurt
2 beaten eggs
100 g DODONI Feta cheese
Salt and freshly ground pepper
Nutmeg
PREPARATION 
Add the pasta to a pot full of salted water and 2 tbsp oil. Boil 3-4 minutes less than the instructions on the box. When the pasta is ready, drain and set aside.
EXECUTION 
Heat the oil and sauté the onion. Add the mushrooms and the aubergine cut into small cubes and sauté for 5-6 minutes. Turn the heat down, add the garlic and parsley, and let simmer for about 10 minutes. Then turn off the heat and let it cool down a bit.
Meanwhile, prepare the Béchamel sauce. Heat the butter in a pot and as soon as it melts, add the flour. Beat with a hand whisk until combined. Turn the heat down by half and add the Yoghurt, the grated Feta cheese, a little salt, and freshly ground pepper. Stir constantly for 2-3 minutes until the sauce thickens. Remove from heat and add the eggs and nutmeg. Mix the pasta with 1-2 tablespoons of the béchamel sauce and place them in a well-oiled baking pan. Spread the mushroom and aubergine mixture on top.
Lastly, pour over the béchamel, and flatten the surface with a spatula or spoon. Bake for 30 minutes at 180 °C until golden brown.
Let it set for 30 minutes before serving. Garnish with a little freshly ground pepper or nutmeg (optional).
