Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This turned out fantastic! So much better than I anticipated. I used black olives instead of kalamata because my son doesn’t like them. I tend to eyeball the spices, so it was borderline too spicy, but the cinnamon, sugar, and hot flakes complemented each other perfectly. Most definitely a keeper. Thanks!
This was an easy dinner to make on a busy weekend. My family loved it.
I made this and loved the recipe. I used fire roasted tomatoes and, because I didn't have fresh or dried parsley, opted for dried basil and oregano. Otherwise, I followed it pretty much exactly with wonderful and flavorful results. For those familiar with Greek cooking, it tastes very much like pastitsou without the beschemel sauce topping. I love this dish and will be making it again!
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?