Roasted Vegetable Kataifi Pie
We loved this so much we made it again. (Actually, we had to because we ate it so fast, there was no time for a pic!)
You will enjoy it too we are sure. The pastry is very interesting to use and I am a bit addicted to the idea of everything else I could now do with it, given that I am so bored and doing nothing right now! (Dripping with sarcasm here!) It is literally like dealing with curly hair. Something I am totally used to.
You have to tease and coax the pastry threads to untangle with the butter. Then they cook and bond together in the most delicious crispy way. You can purchase Kataifi pastry in the fridge section of European Foods or other continental grocers. Sometimes it is sold frozen. Thaw in the fridge if this is the case. You don't want the pastry melting into one massive clump.
I will make a video with this pastry in the next batch of filming we do. It is needed I think as this is quite a different pastry to work with. I am not brave enough to make my own kataifi though there are recipes out there. Much easier to purchase it ready made as it is also very cheap.
So watch this space, more fun ideas with kataifi coming we hope. Just catching my breath....
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- 375 Grams pack Kataifi Pastry, take it out of fridge 2 hours before using
- 150 Grams butter melted BUY
- 1 small eggplant, sliced into thin circles
- 1/2 butternut pumpkin peeled and sliced thinly
- 2 brown onion peeled and cut into wedges
- 200 Grams mushrooms, sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- pink salt flakes and pepper to taste BUY
- 1 small jar of roasted red peppers, drained
- 200 Grams mature cheddar cheese cubed
- 150 Grams mozzarella, cubed
- 200 Grams plain Greek yogurt
- 250 Grams Danish feta
- 1 Teaspoon dried oregano
- 1 Pinch black pepper
- 3 eggs
- 100 Grams milk
- 1 Handful spinach leaves
- 1 Teaspoon sesame seeds
- 1 Teaspoon nigella seeds
Preheat oven to 180°C. Line 2 large oven trays with baking paper.
Open the Kataifi pastry and loosen the threads. Pour over melted butter and mix together with your hands until the pastry is evenly coated. Cover with damp cloth. (Think messy hair, you need to condition the pastry threads with the butter.)
Place eggplant, pumpkin, onion and mushroom onto trays, drizzle with EVOO and sprinkle with salt. Bake 20-25 minutes (eggplant will be ready first). Set aside.
Meanwhile, place cheddar and mozzarella into the Thermomix bowl and grate 5 sec/speed 10. Set aside.
In a bowl, place crumbled feta, yoghurt, oregano and pepper, stir to combine. Set aside.
Place eggs and milk into the Thermomix bowl and combine 10 sec/speed 5. Set aside.
Line the base of a round springform cake pan with baking paper.
To assemble pie, place 3/4 of the kataifi pastry in the bottom and sides of the pan, leaving an overhang. Scatter half the grated cheese in, then place the roasted eggplant, pumpkin, onion, mushrooms and red peppers. Top with feta yoghurt mixture, followed by spinach leaves. Fold over the overhanging Kataifi pastry to encase the pie. Place remaining Kataifi on top, press down gently.
Pour the egg mixture over the entire thing. Finish with remaining cheese, sesame seeds and nigella seeds. Rest for 20 minutes, before baking for 1 hour. Rest for 20 minutes before cutting.
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