tag:blogger.com,1999:blog-5551463330079611936.post7424769888264104282..comments2024-02-05T16:00:01.188-06:00Comments on Tracy Cooks in Austin: Pastitsio , my version of a Greek classic. Meat sauce and pasta and cheese and a thick, yolk kissed, cheesy, bechamel Yeah, you're going to want to come here for dinner now.Tracyhttp://www.blogger.com/profile/11329046802198520106noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5551463330079611936.post-7233625443086216412017-01-08T17:13:58.040-06:002017-01-08T17:13:58.040-06:00what makes this interesting is I do not normally l...what makes this interesting is I do not normally like Pastitsio. I am not a fan of cinnamon and allspice in savory foods but way overuse them in sweet dishes. I just made some stuffed grape leaves the other day and told my husband I should make pastitsio to go with it. THEN today I come across this recipe. It has got to be one of only a few I have not read and made (I am still trying to get up the nerve to bake my own bread and use the bread bag I purchased from you months ago but my bread always comes out badly). Anyway, I decided to make this for supper as there are still a few grape leaves left. I followed your recipe to a "T" but left out the cinnamon, allspice and nutmeg. I added a bit of each after the sauce was cooked to see if I was ok for me to eat and I ended up adding almost what you suggested. However, as you always say, don't make it your way if I'm not going to eat it! It came out perfect and even Santa loves it. Thanks, Tracy, you are a life saver on a Sunday when I am pressed for time and want something fun. Maybe I will make bread tomorrow....hmmm, maybe..MerryChristmas Clausnoreply@blogger.com