Baked Kadayif Cheese Nests
Golden, savoury kadayıf nests are a delicious twist on a dish enjoyed across the Eastern Mediterranean. Known as kadayıf in Turkey and kataifi in Greece
Equipment
- 12-hole fairy cake tin or muffin tin
- Pastry brush or oil spray
Ingredients
- 250 g kadayif pastry also called kataifi – shredded filo
- 75 g butter melted (or a mix of butter and olive oil)
- 100 g feta cheese crumbled
- 100 g mozzarella grated or torn
- 1 small clove garlic finely minced (optional)
- Small handful of fresh parsley chopped
- Pinch of chilli flakes optional
- Salt & black pepper
- Olive oil spray or extra melted butter for brushing
Instructions
- Gently pull apart the kadayif strands with your fingers. Drizzle with melted butter (or butter/oil mix) and gently work it through with your hands until evenly coated.
- Lightly grease each hole of your tin. Take a small handful of the buttered kadayif and twist it into a loose coil or ring to make a nest. Press it into the tin using the back of a spoon to create a dip in the nest.
- Combine the crumbled feta, mozzarella, garlic (if using), parsley, and chilli flakes. Season lightly with salt and pepper.
- Spoon the cheese mixture into the centre of each nest. Lightly spray or brush the tops and edges with olive oil or butter to help them crisp.
- Bake in a preheated oven at 180°C (fan 160°C) for 20–25 minutes, or until the nests are golden and the cheese is bubbling. If needed, grill for the last 1–2 minutes for extra colour.
- Let rest in the tin for 5 minutes, then carefully lift out with a spoon or palette knife. Serve warm.
- Serve with tzatziki (optional)