Easy Cheese pie with Kataifi Pastry & Roquefort
This easy cheese pie with kataifi pastry and Roquefort is fluffy and crunchy with a creamy, and a little tangy filling.
- 1 lbs kataifi pastry
- 1 cup butter
- 6 eggs
- 1 cup heavy cream
- 2 cups whole milk
- ½ cup Roquefort cheese
- 2 cups feta crumbled Greek feta cheese like Vikos or Dodoni
- 1 cup mozzarella cheese shredded
- thyme sprigs
- chili pepper flakes
Preheat the oven at 350°F
Lightly butter the bottom and sides of your pan.
Crumble the feta and Roquefort and shred the mozzarella.Melt the butter in a small sauce 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 into two halves. Spread one half in the pan. Gently pull the phyllo to cover the bottom of the pan evenly.
Pour the cheese filling on top.
Add the other half of the pastry. Gently pull the sheets to cover the filling evenly. Pour the melted butter all over phyllo. 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.
Wait 10 minutes for pie to cool down a little and serve.
Calories: 504kcal | Carbohydrates: 24g | Protein: 15g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 192mg | Sodium: 890mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1221IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 2mg