Pastitsio Melt Toast with Cinnamon Beef and Béchamel Crust

Method

1. Heat the olive oil in a frying pan over medium-high heat and cook the onion for 4–5 minutes until soft, then add the garlic. Add the beef, break it up finely with a wooden spoon and cook until browned and all the liquid has evaporated (12 min in all).

   Add in this stepOlive oil 1 tbspOnion, finely chopped 50 gGarlic cloves, minced 1Minced beef 140 g

   medium-high heat

2. Stir in the tomato paste for 1 minute, then add the passata, cinnamon, oregano, salt and pepper. Simmer over medium-low heat for 8 min, stirring often, until very thick and jammy; a runny sauce would soak through the toast.

   Add in this stepTomato paste 2 tspPassata (sieved tomatoes) 100 gGround cinnamon 2 pinchDried oregano ½ tspSalt ¼ tspBlack pepper to taste

   medium-low heat

3. For a thick béchamel, melt the butter in a small pan over medium heat, stir in the flour for 1 minute, then whisk in the milk gradually and cook, whisking, for 6 min until it holds its shape on a spoon. Off the heat, stir in the nutmeg and half the cheese.

   Add in this stepButter (for the béchamel) 20 gPlain flour 20 gMilk 200 mlGround nutmeg 1 pinchKefalotyri or pecorino, grated 20 g

   medium heat

4. Heat the oven to 220 °C. Spread the soft butter on one side of each slice of bread, lay them buttered side up on a baking tray and toast in the oven for 4 min, until lightly crisp.

   Add in this stepSoft butter (for the bread) 20 gThick slices of country bread or sourdough (2 cm) 4

   oven

5. Spread the beef evenly over the toasts right to the edges, cover with a thick layer of béchamel and sprinkle with the remaining cheese.

   Add in this stepKefalotyri or pecorino, grated 20 g

6. Bake in the oven for 8 min, until the béchamel is bubbling with golden-brown spots. Let it cool for 2 minutes (the topping is very hot), scatter with the parsley and eat with a knife and fork.

   Add in this stepFlat-leaf parsley, chopped 2 tsp

   oven