Easy Meat & Cheese Toast – Greek-Style Cinnamon Toast Pastitsio

Name: Easy Meat & Cheese Toast - Greek-Style Cinnamon Toast Pastitsio
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 thick slices country bread or brioche; 3 Tbsp butter; ½ tsp ground cinnamon; Pinch salt; 1 Tbsp olive oil; 1 lb ≈ 450 g ground beef (or beef/lamb mix); 1 small onion (finely chopped); 2 cloves garlic (minced); 1 Tbsp tomato paste; ½ tsp ground cinnamon; ¼ tsp all-spice (optional); ½ tsp dried oregano; ¾ cup milk or half-and-half; ½ cup grated Kefalotyri or Parmesan cheese; Optional 1 tsp flour; Salt and pepper to taste

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Who doesn’t love a great pastitsio recipe? It’s one of Greece’s most iconic comfort foods — rich, creamy, layered, and deeply satisfying. But let’s be honest — making a traditional pastitsio takes time, love, and quite a few pots and pans. That’s why I created this delicious shortcut.
This One-Pan Greek-Style Cinnamon Toast Pastitsio captures the same warm, spiced, creamy flavors of the classic, but with a modern, quick twist. Instead of pasta, I use thick slices of country bread (or brioche) brushed with cinnamon butter and toasted to golden perfection. Then comes the luscious, cinnamon-scented ground-meat sauce enriched with tomato paste, milk, and cheese — spooned over the toast and broiled until bubbling.
It’s Greek comfort food in 30 minutes, start to finish, and perfect for weeknights when you want something hearty, homemade, and full of the flavors of home. Pair it with a robust red wine from Nemea (made from the Agiorgitiko grape), and you have a fast, elegant meal that still feels like a hug from the Aegean.

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Easy Meat & Cheese Toast – Greek-Style Cinnamon Toast Pastitsio

By Diane Kochilas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Recipes

Ingredients

Toast Base:

6 thick slices country bread or brioche
3 Tbsp butter
½ tsp ground cinnamon
Pinch salt

Creamy Meat Topping:

1 Tbsp olive oil
1 lb ≈ 450 g ground beef (or beef/lamb mix)
1 small onion finely chopped
2 cloves garlic minced
1 Tbsp tomato paste
½ tsp ground cinnamon
¼ tsp all-spice optional
½ tsp dried oregano
¾ cup milk or half-and-half
½ cup grated Kefalotyri or Parmesan cheese
Optional 1 tsp flour
Salt and pepper to taste

Instructions

Preheat oven to 375 °F (190 °C). In a small bowl, combine the butter, ground cinnamon, and salt. Spread on both sides of each bread slice. Arrange on a baking sheet and toast until golden and crisp.
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until soft. Add the ground meat and cook until browned.
Stir in the tomato paste, cinnamon, all-spice (if using), oregano, salt and pepper. If using flour, sprinkle it now and stir to combine.
Add the milk and simmer gently until the mixture thickens. Stir in the cheese until smooth and creamy.
Spoon the meat mixture over the toasted bread. Top with a little extra cheese and broil for 1–2 minutes until bubbly and golden.
Garnish with fresh herbs and serve hot with a glass of Nemea red wine.

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Bread choice: Choose a sturdy country loaf or brioche so it holds the sauce without sogging.
Cheese swap: If you can’t find Kefalotyri, try Parmesan or Graviera.
Spice balance: Cinnamon is the heart of Greek savory flavor — don’t skip it!
Make ahead: The meat topping can be made a day ahead and reheated.
Wine pairing: Pair with a Greek red wine from Nemea (Agiorgitiko grape) — its soft tannins and dark fruit balance the warm spices beautifully.
Storage: Refrigerate for up to 2 days; reheat at 350 °F until the cheese melts again.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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