This morning was Turkey, Spinach and Cheese Arancini. I continued on the turkey train with: Greek Pastichio!
Pastichio is a Greek-style lasagna, and it a deliciously comforting dish that uses both red and white sauces. Delicious.
Salad-Style Pastichio (Greek Lasagna)
Adapted from Elly Says Opa!
Being Greek, her recipe is obviously more authentic, but like my take on it.
8oz Whole Wheat Penne (you could use lasagna sheets as well)
Greek Sauce (recipe below)
Bechemel Sauce (I took a shortcut, and used 1/2 jar of Bertolli jar sauce). but feel free to use Elly’s bechemel recipe in the link above)
1/ c. Feta cheese
1/4c. Parmesan cheese
Oregano & Black pepper
Preheat the oven to 375. Cook penne in a large pot of salted water. Drain, set aside.
Lightly grease a baking dish (I used my trusty 8×8 baking pan), and pour half the pasta in. Pour all of the red sauce over that, followed by the rest of the pasta. Finally, pour the bechamel (or alfredo sauce in my case) sauce over the noodles, and spread the mixture to the edges. Top with feta and parmesan cheeses and add oregano and black pepper.
Bake for about 30 minutes, until cheese is golden. Let it sit for 10 minutes to make cutting easier.
Greek Meat Sauce (with Turkey!)
1 tbsp. olive oil
1/2 large onion, chopped
2 cloves garlic, minced
4 sundried tomatoes
1/3 lb ground turkey
1 (6 oz.) can tomato paste
1.5 cups water (or vegetable/chicken stock).
Pinch each: Black pepper, Oregano, Cinnamon, Nutmeg
In a large saucepan, heat oil. Add the onions, garlic and sundried tomatoes; and brown (about 5 minutes). Add the turkey and cook thoroughly. Once the turkey is cooked, add in tomato paste and water . Stir in spices and bring to a boil. After letting some of the water cook off, reduce heat to a simmer. Simmer, covered for about 30 minutes.
(I mistakenly shorted the amount of pasta I cooked; but the recipe is correct above).
One more recipe left to go; who knew 1 lb of ground turkey could make so much magic?