Fasted pasticcio by chef Yiannis Lucacos


800 g fasted béchamel sauce

For the fasted pasticcio

In a pan, spread the tomato sauce on the bottom, place the pasta on top, spread the spinach stuffing and finish with the bechamel. Sprinkle with breadcrumbs and cashews nuts. Bake at 180 ° C until our pasticcio is ready.

For the fasted béchamel

Heat the pot over medium heat and pour the olive oil.

Add the flour and mix with the wire to homogenize the mixture. Continue stirring until the flour is slightly browned for about 5 minutes.

Add the almond drink and continue to stir until the ingredients are well homogenized.

When it boils, reduce heat, salt and simmer for about 10 minutes, stirring frequently with a spoon, so that the sauce does not stick to the bottom of the pot.

Strain the sauce in the chinois strainer, taste it and add salt if needed.

Forthe spinach stuffing

In a saucepan over medium-high heat, add olive oil and sweat the onion. Add the ginger and garlic until they smell and sweat the spinach. Strain the mixture and add it to a bowl with the other materials and mix until the mixture is homogenized.


* You have to be patient when making tomato sauce. Onions want their time to soften well, and so does the tomato. There is no need to be in a hurry! While the sauce is simmering, you can do other chores in the kitchen!