Kataifi is a pastry made with a special form of shredded phyllo dough which looks like angel hair pasta but it is soft and can be handled and it does not crumble. Kataifi is usually used for making sweets which are filled with nuts and cinnamon and then bathed in a syrup. There are however a few savory recipes using kataifi and tyropita is one of them.
I have tried to keep the calories as low as possible by using low fat milk and cream and milner, which is a low fat cheese.
Tyropita with kataifi, feta and four cheeses
- 1 packet (250 grams) of kataifi
- 200 grams feta cheese
- 200 grams of a variety of cheeses such as kasseri, halloumi, graviera, kefalotyri (or edam, cheddar, kerrygold, milner, gouda, regato etc.)
- 4 eggs
- 1 fresh cream (light)
- 1 cup of milk (light)
- 75 grams butter
- White pepper
- Crumble feta and mix with other grated cheese.Nothing else is added in this filling.
- Kataifi resembles a mass and must gently be separated by pulling it with your fingers until it becomes light and fluffy.
- Lay it on your working surface and put one tablespoon of filling on one end, then roll the kataifi pastry into a cylinder.
- Take care to fold the pastry a little tight at first so that the filling is securely enclosed. When you make it the size you like just pull and cut the strands.
- Put it in a buttered baking dish. Melt the butter and cover every piece with one teaspoon of butter.
- Whisk the eggs, add cream, milk and pepper (and salt, optional) and pour on the kataifi with a spoon making sure that all the pieces are wet.
- Leave for at least one hour to absorb the milk.
- Preheat oven at 180o C and bake for about 45 minutes or until golden brown on top.
When it is baked it is served hot cutting pieces with a spoon.