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Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel

Making good use of your leftovers is a talent acquired over years of cooking experience. I made this pastitsio using leftover spaghetti and Bolognaise sauce.

You can do this recipe from scratch if you like but I made it the following day, after having leftovers.  The changes I made to this classic dish turned it into something completely different, very tasty, light and healthy not to mention that with a few extra ingredients this dish was very cheap.


I made an eggless bechamel, as eggs are not allowed in my husband’s gallbladder diet, and to add more taste to it, I added anthotyros, which is a Greek whey cheese, equivalent to ricotta and added smoked sweet paprika, which gave a pinkish colour to the sauce and a wonderful taste.  If you have no diet restrictions you can add feta instead of anthotyros, as well as eggs to the bechamel, which will make the dish even richer in taste.

I was not planning to post this recipe so I did not take note of exact proportions of ingredients but trust me and don’t be afraid to follow what I  suggest you use.    The bechamel must not be as thick as the usual bechamel but if it turns out thick, just add more milk to it and mix.


Anthotyro and Smoked Paprika Deconstructed Pastitsio with Eggless Bechamel

Preparation time:  10 minutes

Cooking time:  45 minutes

Serves:  4 – 5


250 grams cooked leftover spaghetti

1 cup leftover bolognaise

125 grams anthotyros or feta, crumbled

½ cup parsley, finely chopped

Eggless Bechamel Sauce

1/3 cup olive oil

1/3 cup all purpose flour

1/8 tsp nutmeg


Milk (about 750 ml)

135 grams anthotyros

1 tsp sweet smoked paprika


Drain pasta and put it in a casserole dish with bolognaise, parsley and crumbled anthotyro and mix well.  If you want you can season it further.

To make the bechamel, heat the milk and set aside.

In a saucepan heat the olive oil and add the flour, salt and nutmeg and mix thoroughly using a whisk, until it starts to brown.

Add the warm milk, stirring constantly, until the sauce is thick.

Remove from the heat and mix in the cheese and paprika.

Pour over the spaghetti and bake in a preheated oven to 180o C / 350o F for about 45 minutes or until golden on top.


Note:  In the evening we ate it cold and it was even better.  The flavors of the aromatic herbs and smoked paprika penetrated in the cheese and made it  irresistible 🙂

I am linking this post to Presto Pasta Nights #261, created by Ruth and hosted by my friend Simona of Briciole.

Recipe adapted for Gallbladder Diet:

Disclaimer:   I’m not a doctor, I’m not a surgeon and I’m not a dietitian.  Each person may have different symptoms, so please consult your doctor before following this diet.

Kopiaste and Kali Orexi,

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10 Responses

  1. cmichaelsny

    Looks delicious kind of food..I feel hungry looking the picture..Thanks for sharing..

  2. Delicious! I love that speciality and your version sounds amazing.



  3. Clever way to use leftovers! It sounds really delicious!

  4. MMmmm you are making me so hungry! Love your deconstruction, and the smoked paprika is what is happening!

  5. What a great dish Ivy! Love the combination of flavors.

    Xronia polla. Xristos Anesti!

  6. Looks wonderful Ivy. Traditional with a lighter modern twist — and I love the idea of paprika which I’ve been experimenting with recently.

  7. What a great twist on pastitsio! It sounds so good with the smoked paprika. And, now I have to look for anthotyro. I’d love to try it!

  8. I like the idea of using smoked paprika and parsley. You certainly put to good use the leftovers. Thank you so much for contributing to Presto Pasta Nights!

  9. Very creative usage of food I must say. I also usually have extra spaghetti left over so I’m going to try this out with it the next time I do.


  10. Delicious pasta dish. My family was very happy