Pastichio (pastitsio) is a traditional Greek baked pasta dish made with tubular pasta (typically penne or ziti), spiced minced meat (usually beef or lamb with cinnamon and allspice), and a thick bechamel sauce topping, similar in structure to lasagne. It is energy-dense (~200–250 kcal/100g) and provides substantial protein from the meat and bechamel, carbohydrate from the pasta, calcium from the bechamel, and iron from the red meat.
Pastichio reheats well the next day and the flavours deepen overnight. Allow the dish to stand for 15–20 minutes after baking before cutting — this helps the bechamel firm up and makes it easier to serve in neat portions.
Where Pastichio Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 229 mg | 11% | |
| Chloride | 173 mg | 22% | |
| Phosphorus | 122 mg | 17% | |
| Calcium | 83.0 mg | 10% | |
| Vitamin A (RAE) | 80.1 µg | 11% | |
| Magnesium | 23.0 mg | 6% | |
| Folate | 11.0 µg | 6% | |
| Vitamin C | 7.00 mg | 9% | |
| Selenium | 5.00 µg | 9% | |
| Iron | 1.39 mg | 10% | |
| Zinc | 0.900 mg | 9% | |
| Niacin (B3) | 0.800 mg | 5% | |
| Pantothenic Acid (B5) | 0.560 mg | 9% | |
| Vitamin B12 | 0.400 µg | 36% | |
| Vitamin D | 0.200 µg | 1% | |
| Copper | 0.150 mg | 15% | |
| Manganese | 0.140 mg | 7% | |
| Riboflavin (B2) | 0.140 mg | 10% | |
| Vitamin B6 | 0.130 mg | 9% | |
| Thiamin (B1) | 0.100 mg | 9% | |
| Monounsaturated fat | 1.65 g | — | |
| Polyunsaturated fat (PUFA) | 0.380 g | — | |
| Trans fat | 0.200 g | — | |
| Glucose (dextrose) | 0.600 g | — | |
| Fructose | 0.600 g | — | |
| Sucrose | 0.300 g | — | |
| Cholesterol | 33.1 mg | — | |
| Beta-carotene | 133 µg | — | |
| Retinol (vitamin A) | 69.0 µg | 10% |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.