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Cheese Souffle Pie with Kataifi Pastry
Ingredients
1 package KANAKI KATAIFI
6 eggs
1 lt fresh milk
2 tbsp bread crumbs
80 gr. butter
For the stuffing:
2 eggs
300 gr. ground anthotiro cheese
900 gr. ground cheese mix
300 gr. ground feta cheese
freshly ground pepper
nutmeg (optional)
Preparation - Steps
First, grind all the types of cheese on a coarse grater in a big bowl. Add the 2 eggs, beaten, and the pepper. Stir thoroughly with a spoon.
Butter or oil a large, oblong fire-resistant pan and sprinkle with the bread crumbs.
Divide the KATAIFI leaf in two equal parts. Spread half the KATAIFI (open it with your fingers) on the fire-resistant pan and pour the filling on top. Cover it with the remaining KATAIFI leaf, after opening it with your fingers so that it remains fluffy. Carve the pie in pieces.
Beat the eggs in a bowl and add the milk. Add the KATAIFI; then the butter, after having melted it in a frying pan.
Leave the fire-resistant pan with the pie for 1 hour at room temperature, for it to absorb its juices and for the KATAIFI to rise.
Preheat the oven at 250οC, with air.
Place the pie in the over, lower the temperature at 180οC and bake for 50 min, until golden brown.