Garden Pastitsio

In this traditional Greek casserole, the soy protein in the tempeh replaces beef or lamb. Tempeh can be found at health-food stores or Oriental markets.


8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 428
Caloriesfromfat 25 %
Fat 12.1 g
Satfat 5.9 g
Monofat 3.2 g
Polyfat 2 g
Protein 22.5 g
Carbohydrate 58.2 g
Fiber 4.4 g
Cholesterol 31 mg
Iron 3.8 mg
Sodium 583 mg
Calcium 423 mg


2 teaspoons olive oil
2 cups diced onion
1 cup diced celery
2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
3 garlic cloves, minced
1 (8-ounce) package tempeh, crumbled
2 teaspoons cornstarch
1 tablespoon water
5 cups 1% low-fat milk
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon ground white pepper
8 cups hot cooked elbow macaroni (about 1 pound uncooked)
2 (4-ounce) packages crumbled feta cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray


Preheat oven to 375°.

Heat oil in a Dutch oven over medium heat. Add onion, celery, oregano, garlic, and tempeh, and saute 5 minutes. Combine cornstarch and water, and stir well. Add cornstarch mixture and milk to pan; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Stir in lemon juice, dill, salt, pepper, macaroni, 4 ounces feta, and spinach. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 4 ounces feta. Bake at 375° for 30 minutes or until lightly browned.