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Skillet Pastitsio with Tangy Greek Yogurt

Crunchy Romaine & Dill Salad

Cooking time

25 minutes




800 /serving

Like a Greek version of a lasagna, pastitsio is a baked pasta dish composed of layers of ground beef and a béchamel sauce. This version skips the laborious layering work and lets it all come together in a skillet, lightening it up with Greek yogurt, and adding a blend of garlic, oregano, and cinnamon to the beef to give it a complex and delicate balance of flavour. Serve it with a peppery radish, fresh dill, and crunchy romaine salad on the side.

We will send you:

  • 510g Ground beef
  • 90g Radishes
  • 1 Bunch of parsley
  • 1 Lemon
  • 1 Bunch of dill
  • 1 Lettuce
  • 1 Onion (or shallot)
  • 90ml Tomato paste
  • 24ml Beef demi-glace
  • 340g Cavatappi pasta
  • 100g Greek yogurt
  • 13.5g Pastitsio spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil, oregano, cinamon)

Contains: Gluten, Milk, Wheat

You will need:

Large high-sided pan
Large pot
Olive oil
Salt & pepper
Total Fat
37 g
Saturated Fat
10 g
600 mg
Total Carbs
80 g
7 g
42 g
9 g
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Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water and cook, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup of cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Start the pastitsio
Peel and halve the onion; small dice one half. In a large high-sided-pan, heat a drizzle of oil on medium-high. Add the ground beef* and diced onions; season with the spice blend and S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until just cooked through. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add 1 ½ cups of water and the demi-glace; cook, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, until thickened.
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Mise en place
While the beef cooks, thinly slice the remaining onion. Juice the lemon. Thinly slice the lettuce into ribbons, discarding the root end. Thinly slice the radishes. Separate the dill fronds from the stems; roughly chop the fronds. Roughly chop the parsley leaves and stems. In a small bowl, combine the sliced onions and ½ the lemon juice; season with S&P to taste.
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Finish the pastitsio
To the pan of pastitsio, add the cooked pasta and reserved cooking water. Cook, stirring occasionally, 2 to 3 minutes, until heated through and combined. In a small bowl, combine the yogurt and 1 tbsp of water; add a drizzle of olive oil and season with S&P to taste. Stir to combine.
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Make the salad & serve
In a large bowl, combine the remaining lemon juice and 4 tbsp of olive oil; season with S&P. Add the lettuce, radishes, dill and as many of the marinated onions as you’d like. Toss to coat the vegetables in the vinaigrette. Divide the finished pastitsio between your bowls. Top with as much of the yogurt mixture as you’d like and garnish with the parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.