Easy Low Cal Recipes

How To Make Greek Moussaka | Akis Petretzikis


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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26 comments

  1. i know i saw this 2 years later but oh well 😛 here is a tip! if you fry the vegetables it will become even better but if you are gonna do that you should do it the night before you make them to let them get as much oil off as possible! if you are gonna use them right after frying it still tastes good but it will feel really heavy on your stomach! enjoy

  2. This Moussaka was delicious! My guests were really impressed…gave all the credit to you! I sent everyone home with a piece of this superb dish! Thanks! Too bad I can't post a photo of this!

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