Pastitsio Croquettes

I’ve made Pastitsio before for this show. It’s probably one of the most popular Greek dishes in the world and we eat it frequently, so I made it fairly early on in filming. I still direct people to the recipe on my website a lot because they want to know how to make it! For today’s episode I did a little riff on the classic recipe and made Pastitsio Croquettes. They’re made with the traditional method but breaded and fried into delicious balls that are fun for everyone. 

The key to getting these croquettes to form perfectly is chilling the pasta mixture once it’s prepared. Then it can be easily scooped up and formed into balls, which can then be breaded and fried. I like to serve them hot from the fryer so they’re melty and delicious all the way through. Yes, they can be eaten with your hands, but sometimes I pop them on the end of my fork, so I don’t burn my fingers. 

These Pastitsio Croquettes are a really fun way to eat and enjoy Pastitsio. They have all the traditional flavors you are used to, with a hot and crunchy blanket wrapped around it. They’re great to serve as an inventive and fun dinner for your family, or at party when you want to have lots of finger food options for your guests. If you make these at home let me know. I’m sure everyone will love them like we do! 

Pastitsio Croquettes 

Pastitsio is a traditional Greek dish, and this is a fun way to serve it that’s really popular with kids. I also like to make these a little smaller and serve them at parties! 

Makes about 20 croquettes 

For the filling: 

• 2 tbsp olive oil 

• 1 small onion, finely diced 

• 1 garlic clove, minced 

• ½ lb ground beef or lamb 

• 2 tbsp tomato paste 

• ½ cup canned crushed tomatoes 

• ½ tsp ground cinnamon 

• ¼ tsp ground nutmeg 

• Salt & black pepper, to taste 

• 1 cup small pasta (like macaroni, ditalini, or broken bucatini) 

• ½ cup grated kefalotyri, Parmesan, or Pecorino cheese 

For the béchamel-style binder: 

• 2 tbsp butter 

• 2 tbsp all-purpose flour 

• 1 cup whole milk, warmed 

• 1 egg yolk 

• Pinch of nutmeg 

• 2 tbsp grated cheese (same as above) 

For breading & frying: 

• ½ cup all-purpose flour 

• 2 eggs, beaten 

• 1 ½ cups breadcrumbs (panko or fine, your choice) 

• Neutral oil, for frying 

Directions 

1. Boil pasta until just al dente. Drain and set aside. 

2. To make the meat filling heat olive oil in a pan. Sauté onion and garlic until soft. Then, add ground meat, cook until browned. 

3. Stir in tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer 10 minutes until thickened. Mix in the cooked pasta and cheese. Remove from heat. 

4. Melt butter in a separate small saucepan. Stir in flour, cook 1 min. Slowly whisk in warm milk until smooth and thick. Season with nutmeg, stir in cheese, then whisk in the egg yolk off heat. 

5. Fold the béchamel into the meat-pasta mixture. The filling should be creamy but scoopable. Let cool completely, then refrigerate 1 hour to firm up. 

6. Scoop about 2 tbsp mixture per croquette, form into balls or logs. 

7. Then, bread the balls by dredging each one in flour → dipping it in beaten egg → coat in breadcrumbs. Place them on a tray until they are all ready. 

8. In a large saucepan with high sides heat the oil to 350°F (175°C). Fry croquettes in batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. 

9. Serve hot with tzatziki, Greek yogurt sauce, or a drizzle of béchamel for a true pastitsio vibe. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.