Ingredients

• 500 g kataifi
• 1 cup kaseri cheese or gouda
• 1 cup kefalograviera cheese or parmesan
• 2 cups feta cheese
• 150 g butter
• 4 eggs
• 200 g Greek yogurt
• 2 cups evaporated milk
• Sesame and sunflower or pumpkin seeds
• Fresh grounded pepper and paprika
• Fresh mint or oregano

Preparation

Melt butter and use some of it to grease a baking pan. Ravel the kataifi to get fluffy, lay half of it in the baking tin and drizzle with half of the butter.

Spread cheese, sprinkle paprika and pepper. Add finely chopped fresh mint or oregano.

Lay the other half of kataifi and drizzle with the other half of butter.

In a bowl beat the eggs, add the yogurt and stir until combined. Add milk.

Pour some of the sesame seeds, about 1 Tbsp.

Stir the mixture and pour it over the kataifi. Pour some more sesame and pumpkin seeds on top.

Bake in a preheated oven at 180℃ or 375℉ until golden brown.

What you need to bear in mind is that when the kataifi is cooked, it shrinks. So make sure the baking tin is deep. Otherwise, the kataifi will get thin and dry. 

Enjoy!

Nanà…