The most popular current form of pastitsio in Greece was invented by Tselementes.
Before him, pastitsio had a filling of pasta, liver, meat, eggs, and cheese, did not include béchamel, and was wrapped in filo, similar to the most Italian pasticcio recipes, which were wrapped in pastry: "he completely changed the dish and made it a kind of au gratin".

The Tselementes version—which is now ubiquitous—has a bottom layer that is bucatini or other tubular pasta, with cheese and/or egg as a binder; a middle layer of ground beef, or a mix of ground beef and ground pork with tomato sauce, cinnamon and cloves.
Other spices like nutmeg or allspice are used in the top layer that is a béchamel or a mornay sauce.
Grated goat cheese is often sprinkled on top.
Pastitsio is a common dish, and is often served as a main course, with a salad.
The most popular current form of pastitsio in Greece was invented by Tselementes. Before him, pastitsio had a filling of pasta, liver, meat, eggs, and cheese, did not include béchamel, and was wrapped in filo, similar to the most Italian pasticcio recipes, which were wrapped in pastry: "he completely changed the dish and made it a kind of au gratin".
The Tselementes version—which is now ubiquitous—has a bottom layer that is bucatini or other tubular pasta, with cheese and/or egg as a binder; a middle layer of ground beef, or a mix of ground beef and ground pork with tomato sauce, cinnamon and cloves. Other spices like nutmeg or allspice are used in the top layer that is a béchamel or a mornay sauce. Grated goat cheese is often sprinkled on top. Pastitsio is a common dish, and is often served as a main course, with a salad.
Pastitsio