How To Make Greek Moussaka | Akis Petretzikis

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The wonderful Akis Petretzikis has a fantastic moussaka recipe using baked vegetables instead of fried to make it that little bit lighter. Delicious layers of potato, aubergine, courgette and beef, all topped off with a creamy béchamel sauce and a handful of parmesan. The perfect tasty teatime treat.
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Credit – Edited & directed by Pelivanidis Leonidas

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From: Jamie Oliver

Date: May 2, 2015

34 thoughts on “How To Make Greek Moussaka | Akis Petretzikis”

Akis is so cute in his passion for food 😂

I made this for the first time ever making Moussaka myself last night and even my picky husband loved it. He is not Greek nor am I but we have eaten plenty of Greek food in the US as well as in Greece. He is usually so picky I can rarely get him to try new dishes but, I am happy to say he even had seconds! TBH I didn't have the zucchini so I made it with just the eggplant and potatoes and tbh my bechamel sauce was not as thick as Akis was so I would change up the ratio of four to milk on the next one as well. It was still great with delicious flavors! Thank you even though this is 9 years later!

9years and im still doing this recipe

The potatoes burned on the bottom. Perhaps they need to be cooked less in the oven.

I've made this moussaka at least 20 times over the past few years. I'm a chef and I know this recipe inside and out. But every time I cook it, I watch the video. It's incredibly fun to watch Akis do it. Thanks for that!

Made moussaka today. Great dish!

Been making this for 10 years now. Akis is a legend

This was easy to prepare using Akis method of cooking the potaoes 20 mins ,aubergine extra 20 mins extra 20 mins for cougettes in the oven Whilst that was going on I could do the meat sauce and white sauce then combine … came out very well. Thanks Akis