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”

I made this yesterday. It took quite a while but the end result was very tasty. As good as the moussaka we used to enjoy when we lived in Greece.

Recipes must make so much revenue for YouTube. I literally watched 50 ads while making this recipe

The dish has Ottoman roots and is widespread in many countries. The well-known baked version with béchamel is typically Greek, while the pan version with vegetables and meat is classically Turkish.

Really good recipe bro. Exactly the taste I remember from Greece from 25 years ago.

Good recipe, due to my tastes I add more garlic, cloves and cinnamon. It’s a real winner even if kitchen looks like a bomb site afterwards.
His tzatziki recipe is really good too, I use dill. The key is the grated cucumber and white wine vinegar.

does the eggplant get too watery if not salting it first to dry out?

Still making this in 2025

You definitely made it look so much easier! I made moussaka once and it took me forever. I love your method and it will be the way I make it from now on. Thank you!

Efharisto Akis xoxo
In Greek, "Christos Anesti" is written as "Χριστός ανέστη." It means "Christ is risen!" and is a traditional greeting used during Easter in the Eastern Orthodox Church.