It's three jam-packed days of food, fun and festive entertainment. The Marietta Greek Festival is back for its 25th year! Festival chairman Danny Vlahiotis and the food chairperson Eleni Nikolas-Krause stopped by Good Day Atlanta Tuesday with a preview, as well as a delicious recipe!
Pastichio – Baked Greek Lasagna (Makes 1 pan – 10 servings)
- 2 packages Misko Macaroni (for pastichio)
- 3lbs ground beef (80/20)
- 1 large chopped onion
- 2 cinnamon sticks
- 1 can diced tomatoes
- 1 lb butter
- garlic powder
- 2 cups parmesan cheese
- 4 eggs
- 1 gallon whole milk
- 22 tblsp flour
- Boil water (salted)
- Boil macaroni (al dente)
- Strain (do not rinse)
- Sautee onion until transparent in ½ cup of olive oil. Add ground meat, parsley, oregano, pepper, and salt and sautee until brown. Add 1 cup of water, diced tomatoes, cinnamon sticks and cook thoroughly.
- In a saucepan, sautee flour in the butter until it bubbles on medium heat.
- In a separate saucepan, heat milk until hot. Do not bring to a boil.
- Over a low heat, wisk milk into flour mixture and bring it to a slow simmer , wisking continuously until thick, ensuring all bumps are kneaded out.
- Let it cool, then add ground cheese and eggs, stirring continuously.
- Butter full size deep baking pan sprinkle with bread crumbs.
- Mix ½ macaroni mixture with béchamel and layer in pan. Pour entire mixture of ground meat on top of the macaroni. Layer in remainder of macaroni and pour remainder of béchamel on top. Top with ground cheese and bread crumbs. Pour melted butter on top.
- Heat oven to 350. Bake uncovered for 50-60 minutes until golden brown.