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 the classic pastitsio 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.
To add more taste to it, I added anthotyros, which is a Greek whey cheese, similar 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.
Note: In the evening we ate it cold and it was even better. The flavours 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.
Recipes 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.
Eggless Béchamel Sauce
Kopiaste and Kali Orexi,