My husband, Jeff, and I were relaxing in the cockpit of Outrider, our Westsail 42, in San Carlos, Mexico, when we suddenly found ourselves talking about Greece. We were traveling happily down memory lane, reminiscing about a summer we’d spent years ago, backpacking through the Greek islands. The taste of the meal we’d just eaten at a favorite beachside restaurant in Mexico, La Palapa Griega, had brought memories flooding back. Soon, the talk turned to food.
Years ago, we’d arrived in Santorini, Greece, sleep-deprived, frazzled and hungry. Wandering off the beaten path, we’d found a quiet taverna, where we sampled pastitsio for the first time. Often called Greek lasagna, this baked, meaty casserole—layers of spiced ground beef, long tubular pasta, and a rich and creamy white-sauce topping—completely revived us. The…
