The Greek Feast -- 2 Pastitsio Recipes

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Vegetarian Pastitsio

Meatless Pastitsio

 

 

* Exported from MasterCook *

 

Vegetarian Pastitsio

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 16 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions -- finely chopped

6 carrots -- shredded

4 stalks celery -- finely chopped

2 red peppers -- chopped

4 zucchini -- shredded

1 bunch parsley -- finely chopped

2 tablespoons olive oil -- (more as needed for sauteing)

1 cup white wine

2 cans tomato sauce -- (see Note*)

1 pound pasta -- (penne or mostaccioili)

1/2 cup melted butter

3/4 cup grated kefalotiri or Romano cheese

4 eggs -- beaten

CREAM SAUCE:

1/2 cup butter

8 tablespoons flour

4 cups milk

2 eggs -- (to 3)

 

Saute onions and celery until limp. Add carrots, continue sauteing another 3 to

5 minutes until soft. Add peppers and zucchini, adding more olive oil if

needed, and saute until tender. Add parsley, wine, tomato sauce, and simmer

until liquid is absorbed.

 

Cook pasta in salted water for 10 minutes. Rinse and drain well. Combine pasta

with melted butter, cheese, and eggs. Add vegetables and mix well. Place in an

oiled 11x14-inch pan. Cover with Cream Sauce.

 

Bake at 350ºF for 30 to 40 minutes until lightly browned on top. Serve warm.

 

TO PREPARE CREAM SAUCE: Melt butter, add flour, and stir until slightly brown.

Gradually add milk, stirring constantly until thickened. To beaten eggs, add

milk mixture a little at a time, then return to pan and cook over very low heat

until thick. Season with salt and white pepper to taste.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

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Per serving: 368 Calories (kcal); 19g Total Fat; (47% calories from fat); 12g

Protein; 37g Carbohydrate; 115mg Cholesterol; 441mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

NOTES : *The recipe does not state what size can of tomato sauce to use. I've

not yet prepared this recipe, but I would guess that it should be the small cans

since that's all they used to make and based on the amount of the other

ingredients.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1281 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Meatless Pastitsio

 

Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family

Recipes from Saint Barbara Greek Orthodox Church)

Serving Size : 12 Preparation Time :0:00

Categories : The Greek Feast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces mostaccioli

1/2 cup butter or margarine

3/4 cup grated Parmesan or Romano cheese

1 cup cottage cheese

CREMA:

1/2 cup butter or margarine

1/3 cup flour

6 cups warm milk

6 eggs

3/4 cup grated Parmesan or Romano cheese

1/2 cup cottage cheese

3/4 teaspoon salt

 

Cook mostaccioli per package directions. Drain, rinse, and mix with remaining

ingredients. Prepare Crema.

 

TO PREPARE CREMA: Melt butter with flour, cook until bubbly, stirring

constantly. Add enough milk slowly; stir until thickened. Beat eggs with

remaining ingredients. Add milk mixture to eggs to warm, then return all to pan

and cook over low heat until thick; stirring constantly. Taste for seasoning.

 

Mix half the Crema with the mostaccioli mixture, place in a butter 9x13-inch

pan. Pour remaining Crema on top and sprinkle generously with grated Parmesan

or Romano cheese. Bake at 350ºF for 45 minutes or until nicely browned.

 

Source:

" Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 "

Copyright:

" 1999 by The Philoptochos Society of St. Barbara Greek Orthodox

Church, Santa Barbara, California "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 432 Calories (kcal); 26g Total Fat; (53% calories from fat); 19g

Protein; 31g Carbohydrate; 162mg Cholesterol; 680mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 1034 0 0 0 0 0 0 1034 0 0