Growing up Greek-American, I was introduced to a myriad of foods from my culture that many people would only find in a Greek restaurant. Regardless of how much labor went into a meal, my mother prepared these recipes effortlessly and without looking back on a recipe book. Getting a recipe out of her is nearly impossible, but after watching her make pastichio a few times and writing down the ingredients she used, I was able to make a traditional Greek Pastichio that tasted just like my mom’s!
Depending on what part of Greece you are from, common recipes could have slight differences. My family is from Cyprus, whereas my husband’s family is from mainland Greece. His family uses oregano in all their meals, while my family uses mint. It comes down to what was readily available before the times of importing and exporting.
This is one meal where you will use all the pots and pans you have, make a complete mess of your kitchen, but have a tasty dinner to wow your guests or have busy weeknight dinner ready to go. Trust me, it’s worth the mess!