Although the Greeks did not invent pasta, they have been consuming similar foods since ancient times. Actually, some terms we usually associate with Italian food like lasagna and macaroni are thought by some to be of Greek origin.

However, this dish takes its name from the Italian pasticcio, a large family of pies featuring pasta and ragú. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes and ground lamb or beef meat, topped with béchamel sauce and, ideally, sprinkled with grated kefalotyri or kasseri cheese.

It is a perfect dish for a cold winter night with its intense flavors of cinnamon, nutmeg, cloves, and allspice. In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat.

Because it is prepared in large amounts and quite inexpensive, it is also an ideal dish for large crowds of people.