I never used kataifi pastry myself and to my surprise I could even buy it in the local store.
Cooking for 2p, back on track 😉.
Crumble 200 grams of feta in a bowl. Add 2 eggs, 300 grams of chopped courgettes (still growing), 300 grams of precooked and chopped swiss chard, 1 large clove of aglione, 60 ml of cream, fresh thyme, 40 grams of pine nuts, the zeste of 1 lemon, pepper and salt. Mix.
Spread 100 grams of kataifi in an oiled dish. Make sure to ease up the sides a little. Spread another 100 grams of kataifi on top. Pour 50 ml of milk on the surface and finish with some olive oil. Bake in the oven at 180°for 30 mins. Drizzle 1,5 table spoon on the kataifi. Continue the baking for another 10 mins. Stop the oven. Allow to rest for 10-20 mins. Serve with or without a green salad. I’m sure you’ll know what to do with a leftover.
Nice recipe, inspired by Taverna of Georgina Hayden.