Greek Moussaka a la Kleftiko

Greek Moussaka a la Kleftiko

Though Moussaka doesn’t origin in Greece, it became the best known of all Greek dishes. Authentic Moussaka is a casserole made with ground lamb and eggplant covered with a thick layer of béchamel sauce. The latter is quite tricky to master. This recipe is a combination with Kleftiko, a lamb dish baked in parchment paper. It’s easy to prepare, fun to eat, and has a rich Moussaka flavor.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3


Shopping list

  • 1.5 lb lamb chops or beef sirloin steaks
  • 1/2 inch large eggplant cut lengthwise into thin 1/4 slices
  • 1/2 lb potatoes cut into thin 1/4 slices
  • 2 tbsp red wine
  • 2 tomato/es cut into 1/4 inch slices
  • 1 cup grated cheese of your choice
  • 1 lettuce of your choice

You might have

  • 1 onion sliced
  • 2-3 cloves garlic sliced
  • 1 orange for juice
  • olive oil
  • salt & pepper

Culinary Spice Kit

  • Black pepper thyme, cinnamon, bay leaves



  • In a large BOWL, add eggplant and a pinch of salt. Cover with cold water. Let rest for 15 minutes. Drain.
  • Season lamb with salt to taste.
  • In a BOWL, mix 7 tbsp oil, wine, and about half of the Moussaka Spices.
  • Preheat OVEN to 400°F.

Create 3 packets, each as follows:

  • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) BAKING PAPER, each a sheet of about 20 inches long.
  • Staple: eggplant, lamb, tomato, garlic.
  • Place potatoes and onions around.
  • Drizzle with 3 tbsp of the oil mixture.
  • Season with salt and sprinkle with cheese.
  • Close BAKING PAPER, then FOIL
  • Place the packets on a baking rack.


  • Bake about 60 minutes until cooked.


  • Mix 3 tbsp orange juice, 1 tbsp oil, salt & pepper to taste. Toss over lettuce.


  • Serve salad with packets.
  • Enjoy!