Cabbage leaves stuffed with minced meat in egg-lemon sauce Gemista
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Pastitsio

“Pastitsio” is one of those simple but clever recipes that make our everyday life more funny and tasty. Greeks always welcome different food cultures and make the best of them: in pastitsio they brilliantly combined fine pasta with mildly spiced minced meat and creamy béchamel. Palirria just had to follow the popular family recipe to offer a balanced, nourishing dish easily appreciated by anyone who loves the Mediterranean diet and way of life.
  • No Preservatives 
  • Cooked with Olive oil
Available in packages of 400, 1000 and 1700gr.

Pastitsio

  • NUTRITIONAL FACTS

  • INGREDIENTS

  • INSTRUCTIONS

  • NUTRITIONAL FACTS

  •  Nutritional Information
    		  Per 100g
     Energy Value
    		  749 kJ / 179 kcal
     Fat  8,9g
         of which saturated  2,9g
     Carbohydrate  15,9g
         of which sugars  1,7g
     Dietary Fibres  1,5g 
     Protein  8,1g 
     Salt  0,7g

  • INGREDIENTS

  • Bechamel 47% (milk, water, wheat flour, soya oil, butter, kefalotyri cheese, eggs, sea salt, sugar, white pepper, nutmeg), pasta penne 25,6% (durum wheat semolina, water), minced beef meat 13,6 %, peeled tomatoes, olive oil 1%, tomato paste, onions, kefalotyri cheese, sea salt, bread crumbs (wheat flour, corn oil, yeast, sugar, sea salt), sugar, black pepper, pimento, cinnamon.

  • INSTRUCTIONS

  • In Conventional oven: Remove outer packaging and the film lid from tray. Preheat oven to 180οC. Always place tray in the middle shelf of the oven.

    A) Defrost in refrigerator for 24 hours before use. Heat at 180οC for 45-50 minutes or
    B) Heat directly from frozen at 180οC for 55-60 minutes

    Let stand 10 minutes before serving.


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