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Cook Talk

Greek Pastisio
Stracie Maniatis
Hi Ellen,

Thinking about preparing Greek Pastisio for annual Church luncheon at Christmas. Need a great recipe for this dish for approximately 120 people. Loved the Kapama recipe you offered last year. Also, can I prepare fruit kabobs on wooden skewers the day before event; if I treat fruit with lemon or orange or pineapple juice? I could then wrap skewers in plastic wrap and refrigerate. I need fruit kabobs for Saturday, the 10th of August. Thank you, Stracie

Perfect dish. I love this dish.

Order the long macaroni (bucatini) you need for authenticity from Anna's Pasta at Amazon- about as cheap as store bought and so much better.

Bottom layer of pasta, middle layer of seasoned meat (in Greece, beef or veal with tomato and cinnamon, nutmeg or allspice; in Cyprus, pork, tomatoes are only sometimes used, and it is flavored with mint and parsley) third layer pasta, top layer of sauce (bechamel or mornay), sometimes topped with cheese, baked. Which are you looking for? Write back.

As to the fruit, start with cold before cutting up, use fruits that don't brown (melons, strawberries, pineapple, kiwi), do dip in OJ, wrap tightly, get back in fridge right away.

Thank you Ellen. I'd probably use Bechamel sauce for topping. It's more traditional in our Greek community in Washington,D.C. In response to preping fruit on skewers day before event; I can actually rinse strawberries , and skewer with the pineapple, melon and kiwi the day before? I always heard that berries must be done day of. This would be great and save me alot of time, since I'll be prparing for 50 people.I figure about 100 skewers if I interpret correctly your advise.
If you do strawberries, they have to be day of, you can prepare the rest of the skewer day before and just add the berryu day of.

The computer with my pastitio recipoes is down until Friday, I will post help for that whjen it comes back from the shop.

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