Gluten Free Pastitsio

Next week is Greek Orthodox Easter.  Having married into a Greek family, I celebrate Greek Easter each year.  The date is different from Catholic Easter because the Greeks base theirs on the Julian calendar.  Over the years I have enjoyed many of the traditional Greek dishes at our Easter celebrations. Now that I am gluten free, I am looking for ways to convert these recipes so that I can enjoy them too.  This year I am making gluten free Pastitsio and attempting for the first time, gluten free Greek Easter Bread (check back next week!)

Pastitsio is simply Greek lasagna. It is a pasta layer, a meat layer, topped with Bechamel sauce. Every Greek has their own favorite recipe, each one a little different. My source of Greek recipes has always been from a cookbook given to me when I was first married, Foods of Greece, which was put together many years ago by the Greek Ladies Philoptochos of Middletown NY (thank you Aunt Helen , Sandy and Lea). It is a collection of all the Yia Yia's classic Greek recipes handed down from generation to generation. It's a great place to get the basic recipe and build from there.

There are only 2 ingredients in the original recipe that are not gluten free, flour in the bechamel sauce, and the pasta . So, you can use your own favorite recipe, just substitute cornstarch for the flour in the Bechamel sauce and use gluten free pasta.

This is an easy recipe, but because you're making three different layers, you will use a lot of pots! The Bechamel is the most intimidating part, but don't let it keep you from making this, it's well worth the effort. Remember to keep stirring over low heat to keep it smooth, and slowly add the egg yolks, whisking the whole time, so you don't get scramble eggs!

Gluten Free Pastitsio   Printable Recipe

Meat sauce layer
1 tbsp olive oil
1 small onion, finely chopped
3 cloves of garlic, minced
2 lbs ground beef
1- 14 oz can diced tomatoes
1- 6 oz can tomato paste
1/2 cup white wine
1/2 tsp cinnamon ( trust me, you'll love the flavor it gives the sauce)
Salt and pepper to taste

Sauté the onions and  garlic in the olive oil until translucent. Add the meat and sauté until browned. Add the rest of the ingredients and simmer for  30 minutes.

Pasta layer
1 lb gluten free ziti, penne or rigatoni
2 tbsp butter
1 cup grated Parmesan cheese
3 egg whites, beaten (use the yolks for the béchamel)

Cook the pasta in salted water until al dente, do not over cook, as it is going to further cook in the oven. Drain, return to the pot, add the butter cheese and the egg whites. Set aside.

Béchamel Sauce

1/2 cup butter
1/2 cup cornstarch
4 cups hot milk
1 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt/pepper to taste
3 egg yolks

Melt the butter in a saucepan, add the cornstarch and whisk until smooth, don't let it brown. Turn the heat to simmer and slowly add the hot milk, stirring constantly, cook until thickened and smooth. Add the salt, pepper and nutmeg. Remove from heat and stir in the cheese. Temper the egg yolks with a little bit of the sauce, and slowly stir into the sauce until completely
blended.

To assemble:
Preheat oven to 350 degrees.

Spray a deep lasagna pan (approx 9 x13) with cooking spray. Spread the pasta mixture on the bottom of the pan. Next, spread the meat mixture on top of the pasta. Cover with the Bechamel Sauce. Bake for 30 minutes until browned on top. Allow to sit before serving.