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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From: Jamie Oliver

Date: May 2, 2015

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

Came for the recipe stayed for the accent

For most Greeks this is the only edible version. The one with the fried vegetables is considered too much. As a kid when my grandma used to make it my parents were against of eating something else for the day or work out harder for the following week. Although it is by no doubt a very tasty dish, the fried version is pure guilt and it feels that way even when eating it. So, it is hardly aligned to the Mediterranean diet.

your food is always tasty Akis, but I usually tweek it!

As a professional Greek I can confirm that this is the only moossaakaa recipe we use. Love you Akis you handsome stud ❤

Fab 👌 👏 ❤

This has become my go to technique for moussaka for the last 8 odd years. While I do a my own tweaks, the base ideas are solid and the multiple oven steps makes the recipe enjoyable to cook. Great recipe.