Ingredients
Serves 8
375g Antoniou Kataifi Pastry
200g butter, melted
250g feta cheese
150g Vlahotiri (a hard sheep’s milk cheese)
200g Kasseri Cheese
200g yogurt
Salt
Pepper
Oregano, dried
1 eggplant, sliced into rounds, roasted with olive oil
1 jar of roasted red peppers
2 poached chicken breasts, shredded
1 large onion, diced and sautéed
1 cup baby spinach leaves
5 eggs
1 cup milk
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Open your Kataifi Pastry - tease it and loosen the threads. Cover with a cloth.
Preheat oven to 160°C fan forced.
Divide Kataifi into 2 bowls and pour in half the butter into each one. Massage the pastry well to ensure it’s well coated with butter.
Line a springform tin with half the pastry.
Blend the feta together with the yogurt. Start layering, starting with the cheeses. Then add the roasted eggplant, followed by the roasted peppers, then the sautéed onion, shredded chicken that has been mixed with the yogurt, feta and oregano, and a little freshly cracked pepper. Finish with the baby spinach.
Close the cake with the remaining Kataifi. Press down gently.
Beat the eggs with the milk and pour over the cake. Sprinkle with the kasseri cheese, sesame and nigella seeds and allow to rest for 20 minutes.
Bake for approximately 1 hour or until golden.
Recipe by Kathy Tsaples - Everyday Gourmet