Can I have a moment and embezzle the space I have here?
Mummy I love you so much! Thank you for everything! And your lovely recipes!
There, I’m done! Heehee!
My Mom’s Kataifi Cheesepie is decadent, rich and creamy. It takes a little more effort to make due to the kataifi dough but the result is rewarding. Whenever we make it, usually on Name Days, dinner parties or celebrations, I can never have only one piece. It’s best eaten hot and smooth but, the best part is that you can eat it equally well even when it’s cold and a little more solid. However, try to plan ahead and make it so that it’s done right when the guests arrive.
WHAT YOU NEED (for a 20 x 25 cm pan- 8 x 10 inch):
- 450 gr kataifi dough
- 300 gr Gruyere cheese, Gouda or Emmentaler , grated
- 300 gr feta cheese, in pieces
- 300 gr yellow cheese
- 250 gr butter
- 3 eggs
- 200 ml cream or heavy cream
- Butter the pan.
- Over the pan, spread the kataifi dough to separate the fibers and let it fall on the pan lightly with air and no lumps. Save a little for the end and set aside.
- Cut the butter in small pieces and try to scatter them everywhere, in between the dough, by hidding it among the fibers.
- Add all of the cheese on top and top with the kataifi you had set aside.
- Put in the fridge for 2-3 hours.
- Preheat the oven at 220 C (430 F).
- Before you bake it, whip the cream with the eggs and pour all over the pie.
- Bake until it’s golden on top. Best serve warm.
Isn’t she a beauty? Especially when the photos are real and raw?