Boil pasta in a large saucepan with sated water. When ready drain and return to saucepan. Mix through half the meat sauce. Serve with extra sauce on top and grated mitzithra cheese.

Bring a large saucepan of salted water to the boil and cook the pasta until just cooked. Strain and return to the saucepan. Add about 1 cup of the béchamel to the pasta and mix through.

And, lucky for you, I convinced him to share the recipe too ... contrast to the texture of the pasta on top — which has a great crunch. And, as with all Greek dishes, the pastitsio tastes ...

So if you’re in need of a delicious side dish or vegetarian main for potlucks, picnics, or weekday meals, my lemony Greek ...