This is not a Patitsio




A couple of weeks ago I worked on a styl­ing job where I had to make and style a Pat­itsio. I was given the recipe and told that it was a Greek dish sim­ilar to Musaka. Going through the recipe I could see how it was sim­ilar to Musaka: it was a baked layered dish with grilled auber­gines, mince­meat and with a type of cheesy top­ping. I made the dish and it was abso­lutely deli­cious. The yoghurt top­ping added a tart­ness to the dish that countered the rich­ness of the mince­meat, the pota­toes added tex­ture and the grilled auber­gine a smokiness.



I went home telling my boy­friend how I was going to make him the best Greek dish ever, I even phoned my mom and told her all about a Pat­itsio and how to make it. It was not until I was about to post this recipe that I found out that what I made was not a Pat­itsio – well accord­ing to a Google search. For some reason just before I was going to upload this recipe I decided to have a look at other Pat­itsio recipes, well let me tell you they were com­pletely dif­fer­ent to what I made. For one all Pat­itsio recipes have pasta and a bechemel top­ping, my recipe has potato and a yoghurt topping,


All I can say is this is not a Pat­itsio, but on the other hand it is a abso­lutely deli­cious dish and whatever it is one should most def­in­itely make it.

The below recipe was inspired by a recipe that I was given on a styl­ing job, I have adap­ted it accord­ing to my own taste. At present I can­not give the full details of where I got the recipe from.




2tsp olive oil

1 tbls butter

1 onion, chopped

1 clove gar­lic, crushed

500 g Lean minced meat

1 tin Tomato purée

2 tsp dried origanum

3 sprigs of thyme, picked
tsp sugar

2 Large pota­toes, cooked and sliced

1 Auber­gine, sliced and grilled

salt & pep­per, to taste

Yoghurt top­ping:

500ml of Greek yoghurt

2 eggs, beaten

250g ched­dar cheese, grated



Heat oil and but­ter in a heavy-based fry­ing pan, add onion and gar­lic and fry until trans­lu­cent. Add the herbs, salt and pep­per (about a tea­spoon of salt and ½ tea­spoon of ground pep­per), minced meat and cook till the meat browns. Add the tomato puree, sugar and check season­ing and adjust if needed. Reduce heat, cover with lid and sim­mer for 30 minutes.

To assemble:

Pre­heat your oven to 180 degrees Celsius:


Layer mince­meat, potato and auber­gine in an oven-proof dish.

Mix yoghurt, eggs and the amount half of cheese together. Pour the yoghurt mix­ture on top and sprinkle the remain­ing cheese over.

Bake for 40 minutes.


  1. A fancy…slightly health­ier ver­sion of a Cot­tage pie maybe :) looks and sounds del­ish! Will try it soon.


    Kristy Reply:

    Thanks Car­men, hmmmmm… a healthy (fancy) cot­tage pie, that“s a pretty apt definition.


    Comment by carmen on June 5, 2012 at 4:35 am

  2. Yay to see you you back. Lovely and com­fort­ing dish. Yum!


    Kristy Reply:

    Thanks Sam, gonna give it a real go this time — hope the weather improves, my flat is too dark to take photos.


    Comment by Sam on June 5, 2012 at 7:27 am

  3. This sounds del­ish! Real com­fort food.
    I have a pasta cook book and it has a recipe for the pasta dish you men­tioned, but in there it is called ‘Pas­tic­cio’ and has the yoghurt top­ping you used here. I did see Rick Stein do the bechamel ver­sion though ;) I guess there are mul­tiple ver­sions and names.


    Comment by kyly snell on June 9, 2012 at 9:35 am