Ingredients
Makes 12 pies
500g ricotta cheese
150g grated cheddar cheese
100g grated mozzarella cheese
30g grated Parmesan cheese
1 egg, lightly beaten
1 teaspoon salt (optional)
1 teaspoon white pepper
12 sheets Antoniou Fillo Pastry
50g Antoniou Fillo Kataifi Pastry
125g butter, melted
To garnish
Fresh Rosemary sprigs
Honey
Recipe Tips
Leftover Kataifi Pastry
This recipe only calls for a small amount of Kataifi Pastry, feel free to add a little more for extra crunch. Any unused Kataifi should be sealed tightly back in its plastic bag and placed back in the fridge for use at a later time.
Alternative flavour option
You can add a 1/4 - 1/2 cup of your favourite store bought chargrilled veggies to the cheese mixture - however this will change the flavour profile.
Leftover pies
Store in the refrigerator for up to 2 days and reheat in a low oven - 150 degrees Celsius for 15 minutes before serving.
Method
Before you begin this Filo Pastry and Kataifi Pastry recipe, take both your Filo Pastry and Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat your oven to 180 degrees Celcius and brush a 6 hole muffin tin with butter. In a medium bowl combine the four cheeses, egg, salt and pepper and set aside.
Preparing the Kataifi Pastry
Tear away the Kataifi Pastry required for this recipe from the bundle and place in a bowl with a little of the melted butter, mixing through with your hands to ensure all the strands are coated, then set aside (see Recipe Tip for leftover Kataifi).
To form the base of the pie
Take one sheet of Filo Pastry and lay it on a clean bench - the shorter side facing you. Fold in half, away from you and then cut the sheet in half to form two strips.
Brush each strip with butter and place on top of each other to form a cross. Place the cross into a muffin tin hole and press neatly to form the base of the pie. Repeat with the remaining Fillo until all the muffin tin holes have been lined.
Assembling the pies
Add a heaped tablespoon of the cheese mixture into each pie case (make sure to not overfill), top with a little Kataifi and bake for 25 mins or until golden.
Allow the pies to rest in the tin for 10 minutes, then drizzled with warm honey and a sprig of Rosemary before serving.
Recipe, styling and photography by Souvlaki for the Soul.