The traditional version of this Greek dish can be time-consuming to cook, with layers of ground meat and béchamel sauce. Our version is made up of just two layers; meaty sauce and pasta on the bottom, white sauce and pasta on top. This is a lot easier than the traditional method but still retains the delicious, authentic flavours! Serve with mixed salad if you don't mind the extra 15 calories per portion.
Pages 206 - 207
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
You can substitute the beef for 2 x 400g tins of green lentils, drained, and use a vegetable stock cube and Henderson's relish.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
we have your picture
Now we have your Hint & tip
we’ll check them over.
- Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)