Savory Pies

Mom’s Kataifi Cheesepie

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!

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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.

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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

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KNOW HOW:

  1. Butter the pan.
  2. 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.
  3. Cut the butter in small pieces and try to scatter them everywhere, in between the dough, by hidding it among the fibers.
  4. Add all of the cheese on top and top with the kataifi you had set aside.
  5. Put in the fridge for 2-3 hours.
  6. Preheat the oven at 220 C (430 F).
  7. Before you bake it, whip the cream with the eggs and pour all over the pie.
  8. Bake until it’s golden on top. Best serve warm.

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Isn’t she a beauty? Especially when the photos are real and raw?

Cheesy Love,

EvgeniaΒ β™₯β™₯

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