serves 8 to 10
This recipe has become a classic of sorts. I’ve reinterpreted it over the years for various restaurants where I’ve worked or worked with, and it’s always a bestseller. An early version was originally published in my book The Country Cooking of Greece. I hope you make it one of your family favorites, too!
2 tablespoons unsalted butter
½ cup (120 ml) plus 1 tablespoon extra-virgin Greek olive oil
8 onions, coarsely chopped
3 medium potatoes, peeled and sliced lengthwise into ⅛-inch-thick (3 mm) pieces
Salt
2 large lemons, halved (optional, if using fresh artichokes)
14 large globe artichokes, prepped (see here), 14 thawed frozen artichoke hearts, or 3 cups drained sliced artichokes in olive oil
FOR THE BÉCHAMEL
6 tablespoons (¾ stick / 85 g) unsalted butter
6 tablespoons (45 g) all-purpose flour
5 cups (1.2 L) milk
1 cup (240 ml) light cream
2 large eggs, lightly beaten
⅓ cup (50 g) crumbled Greek feta
¼ cup (25 g) grated Kefalotyri or Parmesan cheese
½ cup (120 ml) fresh anthotyro or ricotta cheese
Salt and freshly ground black pepper
TO ASSEMBLE
Olive oil, for greasing
¼ cup (13 g) chopped fresh thyme
¼ cup (13 g) chopped fresh basil
½ cup (25 g) chopped fresh parsley
¼ cup (13 g) chopped fresh oregano
½ cup (25 g) chopped fresh mint
1 cup (100 g) plain dried bread crumbs
Salt and freshly ground black pepper
1 cup (150 g) crumbled Greek feta
Preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper.
In a large wide pot or deep skillet, heat the butter and 1 tablespoon of the olive oil over medium heat until the mixture begins to bubble softly. Add the onions, reduce the heat to low, and cook for about 20 minutes, until the onions turn lightly golden.
Meanwhile, in a large basin or bowl, toss the potato slices with the remaining ½ cup (120 ml) olive oil. Season lightly with salt. Arrange the potato slices in neat rows on the prepared baking sheets. Bake for about 15 minutes, until softened but not cooked through, turning once. Remove from the oven and let cool.
If using frozen artichokes, blanch them in a pot of salted boiling water for 3 minutes, then drain and rinse in a colander under cold running water and thinly slice. If using canned or jarred, drain them very well and coarsely chop them if the pieces are large. Set aside.
Make the béchamel: In a medium pot, melt the butter over medium heat. When it has completely melted and the bubbling subsides, add the flour and whisk to incorporate. Cook, stirring, for about 5 minutes, until the mixture is golden. Pour in the milk and cream and cook, whisking, until thick, 10 to 12 minutes. Remove from the heat. While whisking vigorously, pour in the eggs and whisk to incorporate. Mix in the cheeses. Season to taste with salt and pepper. Set aside.
To assemble the moussaka: Preheat the oven to 350ºF (175ºC). Oil a 9 x 13-inch (23 x 33 cm) glass baking dish or ceramic casserole.
Toss the thyme, basil, parsley, oregano, and mint together in a small bowl. Sprinkle a handful of the bread crumbs over the bottom of the prepared baking dish. Add half the potatoes in one layer. Season with salt and pepper. Sprinkle with a handful of the bread crumbs. Add about one-third of the onions and one-third of the herb mixture. Layer half the artichokes evenly over the surface. Season with salt and pepper and sprinkle with another handful of the bread crumbs. Sprinkle with half the feta, one-third of the herbs, and a third of the onions. Repeat the layering process, in the same order, one more time.
Pour the béchamel over the surface and spread it evenly with a spatula. Bake until lightly golden, 55 minutes to 1 hour. Remove from the oven, let cool slightly, cut into squares, and serve.
