Pastichio...the Astorian Way
By: Judith Rich
Published: August 4, 2011

Residing in a fabulously Greek neighborhood for many years will no doubt have effects on you - especially when it comes to food.  I couldn't be happier with the delicious things Astoria, NY has taught me to appreciate, and that includes fabulous Greek cuisine.  Of course I have my favorites - moussaka, souvlakia, soutzoukakia (Greek meatballs) and my beloved Pastichio.  Whether you call it a Greek version of lasagna, a Greek casserole, or whatever else have you - it's delicious.  But just like any ethnic dish, it has many many variations.
	One of my favorite ways to make Pastichio is the Cypriot way, and I learned from the best.  My friends at Zenon Taverna in Astoria, NY personally taught me how to reconstruct their signature dish at home and you'll be intrigued to know the recipe comes from the restaurant's matriarch, Mrs. Papageorgiou.  Making this dish for as long as she can remember, Mrs. P uses special Greek pasta called "Misko" to achieve a spectacularly precise aesthetic that looks great when you cut into it.  She uses ground pork instead of lamb, which makes this dish a little lighter, as well as tangy halloumi cheese that maxes out on indulgence.  While it's not a light bite by any means, it's impossible not to enjoy this treat.
	I encourage you to try it at home or to pop into Zenon Taverna if you're in the nabe.
 Zenon Taverna's Pastichio with a Cypriot Twist - Recipe

Comments:
The Elegant Eggplant
August 4, 2011

This looks DELICIOUS!
Sheri Wetherell

I know it's summer right now, but I SO want to go home and bake this, even in this heat! It looks absolutely delicious. Those noodles are gorgeous!