Easy Cheese pie with Kataifi Pastry & Roquefort

Two slices of kataifi cheese pie on a white plate with a fork.

Easy Cheese pie with Kataifi Pastry & Roquefort

This easy kataifi cheese pie is crunchy on top and creamy inside, with Greek feta, mozzarella, and a little tangy Roquefort set in a simple custard.

Course Appetizer, Dinner

Cuisine Greek, International

Prep Time 20

Cook Time 1

Servings

Calories 504kcal

Author by Jenny Skrapaliori Graves

Equipment

14 x 9-inch (36.5 x 23.5 cm) baking dish, about 3 quarts (2.7 L

Ingredients

1 lb kataifi pastry, thawed (450g)
1 cup butter (225g / 2 sticks)
6 large eggs
1 cup heavy cream (240ml)
2 cups whole milk (480ml)
½ cup Roquefort cheese (about 70g), crumbled
2 cups Greek feta (about 300g, crumbled (like Vikos or Dodoni)
1 cup mozzarella cheese (about 115g), shredded
1 tablespoon fresh thyme leaves
1–2 pinches chili pepper flakes

Instructions

Preheat the oven to 350°F (175°C).
Lightly butter the bottom and sides of your pan.
Crumble the feta and Roquefort and shred the mozzarella.
Melt the butter in a small saucepan over medium heat or in the microwave.
In a bowl, mix three of the eggs, all the cheese, 1 tablespoon thyme leaves, and a pinch or two chili pepper flakes.
Divide the kataifi pastry in half. Spread one half in the pan. Gently pull the strands to cover the pan evenly.
Pour the cheese filling on top.
Add the remaining pastry. Gently pull the strands to cover the filling evenly
Pour the melted butter all over the kataifi.
In a bowl, mix the remaining three eggs with the milk and heavy cream.
Pour the liquid all over the pie.
Bake for about 60 minutes, until deep golden and the custard is set in the center (160°F/71°C).
Let the pie rest for 10 minutes before cutting and serving.

Notes

No 14 x 9-inch dish? A 9 x 13-inch pan works too. The pie will be slightly deeper, so it may need 5 to 10 extra minutes. Bake until the top is deep golden and the center is set (160°F/71°C).

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