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¼ cup olive oil

1 lb. ground lamb

½ large yellow onion, chopped

½ cup dry white wine

½ 14 oz. can tomato puree or sauce

3 tbsp. chopped fresh parsley

½ tsp. ground allspice

2 tsp ground cinnamon

½ tablespoon oregano crushed

1 cup grated Parmesan cheese (or Kefalotyri if available)

Salt and freshly ground black pepper to taste

3 tbsp. breadcrumbs plus ½ cup for topping if desired

½ pkg. #2 Macaroni for Pastitsio (500g)

2 egg whites (reserve the yolks for bechamel sauce)

¼ cup unsalted butter (½ stick)

½ cup unsalted butter (2 sticks)

½ cup all purpose flour

1 pint milk, warmed

4 egg yolks, beaten lightly

½ of a whole nutmeg, grated with a microplane

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1. Begin with the Meat Filling:

2. Heat olive oil in a large saute pan. Add ground lamb and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until translucent, about 5 minutes more.

3. Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper. Allow sauce to simmer over low heat for 10 minutes.

4. Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

5. Stir in 3 tbsp. breadcrumbs to meat sauce. Remove from heat.

6. Melt ½ cup of butter in a pasta pot. Return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese. Toss lightly.

7. Brush the bottom and sides of the spring form pan with olive oil. Layer the bottom with half the pasta noodles. Add the meat filling in an even layer. Top with remaining pasta noodles.

8. Bechamel Sauce:

9. Melt butter in a saucepan over low heat. Add flour and whisk continuously to make a smooth paste. Add warmed milk in a steady stream, whisking continuously. Simmer until thickened but do not boil.

10. Remove from heat and stir in beaten egg yolks. Add grated nutmeg. Pour the bechamel over the pasta noodles. Sprinkle with remaining grated Parmesan cheese and breadcrumbs.

11. Process in Instant Pot on high for 18 minutes using instant release. Toast the topping under the broiler. Allow to rest before cutting.

NOTES: From Devany Vickery Davidson who made it