Pastitsio me Prassa – Greek Pasta Bake with Leeks
Why is this dish so healthy?
Leeks (Prassa) are the star of the show and a powerhouse for gut health. They are rich in prebiotics (inulin), Vitamin K, and antioxidants. Compared to the classic meat-based Pastitsio, this version is lighter, easier to digest, and packed with fiber.
What makes this dish so special?
It is the ultimate "comfort food" with a sophisticated twist. The natural sweetness of caramelized leeks, enhanced by a hint of cinnamon, creates a flavor profile that is uniquely Mediterranean. It’s topped with a velvety Béchamel that forms a beautiful golden crust.
Who is this dish for?
Vegetarians: A satisfying, meat-free version of Greece’s most famous pasta bake.
Foodies: Perfect for those who love the contrast of savory cheese and sweet vegetables.
Busy People: Great for making ahead of time, as the flavors deepen overnight.
The Recipe (for 2 people)
Ingredients:
200g Maccheroni or Penne pasta
2 large leeks (white and light green parts only)
1 tbsp Repa Mediterran Olive Oil
A pinch of cinnamon (the secret ingredient!)
50g grated Graviera or sharp mountain cheese
For the Béchamel: 250ml milk, 25g butter, 25g flour, nutmeg, salt.
Preparation:
Pasta: Boil pasta in salted water until very al dente (it will continue to cook in the oven).
Leek Filling: Slice leeks into rings and sauté in olive oil over medium heat for about 10 mins until soft. Season with salt, pepper, and a pinch of cinnamon.
Béchamel: Melt butter, stir in flour, and gradually add milk. Whisk constantly until thick. Season with nutmeg and salt.
Assembly: Mix pasta with half the cheese and place in a baking dish. Spread the leeks on top, then pour over the Béchamel. Sprinkle with the remaining cheese.
Bake: Bake at 200°C (400°F) for 25–30 minutes until golden brown.
Zero-Waste Tip
Don’t discard the dark green leek tops! While tougher, they are incredibly flavorful. Slice them thinly, wash well, and freeze them to start your next vegetable stock, or fry them quickly in olive oil for a crispy garnish.
Drink Recommendation
A medium-bodied dry white wine like a Malagousia or an oaked Chardonnay pairs beautifully with the creamy sauce and the earthy sweetness of the leeks.
Why is this dish so healthy?
Leeks (Prassa) are the star of the show and a powerhouse for gut health. They are rich in prebiotics (inulin), Vitamin K, and antioxidants. Compared to the classic meat-based Pastitsio, this version is lighter, easier to digest, and packed with fiber.
What makes this dish so special?
It is the ultimate "comfort food" with a sophisticated twist. The natural sweetness of caramelized leeks, enhanced by a hint of cinnamon, creates a flavor profile that is uniquely Mediterranean. It’s topped with a velvety Béchamel that forms a beautiful golden crust.
Who is this dish for?
Vegetarians: A satisfying, meat-free version of Greece’s most famous pasta bake.
Foodies: Perfect for those who love the contrast of savory cheese and sweet vegetables.
Busy People: Great for making ahead of time, as the flavors deepen overnight.
The Recipe (for 2 people)
Ingredients:
200g Maccheroni or Penne pasta
2 large leeks (white and light green parts only)
1 tbsp Repa Mediterran Olive Oil
A pinch of cinnamon (the secret ingredient!)
50g grated Graviera or sharp mountain cheese
For the Béchamel: 250ml milk, 25g butter, 25g flour, nutmeg, salt.
Preparation:
Pasta: Boil pasta in salted water until very al dente (it will continue to cook in the oven).
Leek Filling: Slice leeks into rings and sauté in olive oil over medium heat for about 10 mins until soft. Season with salt, pepper, and a pinch of cinnamon.
Béchamel: Melt butter, stir in flour, and gradually add milk. Whisk constantly until thick. Season with nutmeg and salt.
Assembly: Mix pasta with half the cheese and place in a baking dish. Spread the leeks on top, then pour over the Béchamel. Sprinkle with the remaining cheese.
Bake: Bake at 200°C (400°F) for 25–30 minutes until golden brown.
Zero-Waste Tip
Don’t discard the dark green leek tops! While tougher, they are incredibly flavorful. Slice them thinly, wash well, and freeze them to start your next vegetable stock, or fry them quickly in olive oil for a crispy garnish.
Drink Recommendation
A medium-bodied dry white wine like a Malagousia or an oaked Chardonnay pairs beautifully with the creamy sauce and the earthy sweetness of the leeks.
| Nutrient | Amount (per 100g) |
| Calories | 520 kcal |
| Fat | 22 g |
| Carbohydrates | 62 g |
| Protein | 18 g |
| Fiber | 5 g |
Ingredients:
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