Kataifi Cheese Pie
- NF VE
Savoury pies are hugely popular in Greek households. So is kataifi pastry. This is a sort of shredded filo, which is used plentifully in Greece, and as ‘kadayif’ is used in many Middle Eastern desserts (you might recognise it from some baklava varieties?). This recipe is a unique spin on both the Hellenic pie tradition and kataifi! I add several varieties of melt-in-the-mouth cheese to kataifi filo pastry nests, snuggle them into a pie dish, and bake. It makes for a rich filling with a distinctively light, crunchy texture on the top! It’s a real crowd pleaser.
Kataifi pastry isn’t available everywhere, but is easily available from Greek delis, online and from some bigger supermarkets. You can also make your own, but we have missed that step to deliver a delicious dinner quickly and easily!
In a bowl add 3 eggs, pepper and all of the cheeses (feta, roquefort, cheddar and gouda), and mix them until combined.
Prepare the kataifi pastry by pulling it apart, gently spreading its strands out until it gets fluffy.
Use a small bowl to create each pie by adding a handful of kataifi pastry and a spoonful of the cheese filling.
Close it into a ball and transfer it to an oiled tray. Repeat until the tray is full.
Melt the butter and spread it over each pie.
In a bowl add 3 eggs, the double cream and the milk. Mix them well and spread it evenly over the tray.
Refrigerate for 30 minutes to allow the kataifi to soak up the egg mixture.
Bake in a pre-heated oven at 180ºC (350ºF) for 50 minutes.
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