Savoury Kataifi Cake

Cook time 1 hour 20 minutes
Servings 8


1 packet of kataifi

250g feta cheese

150g Vlahotiri (a hard sheep’s milk cheese)

200g Kasseri Cheese

200g yoghurt



Oregano, dried

1 eggplant, sliced into rounds and roasted with extra virgin olive oil

1 jar of roasted red peppers

2 poached chicken breasts, shredded

1 large onion, diced and sautéed

1 cup baby spinach leaves

5 eggs

1 cup milk

Savoury Kataifi Cake


Open your kataifi- tease it and loosen the threads. Cover with a damp cloth.

Preheat oven to 160°C fan forced.

Melt the butter. Divide kataifi into 2 bowls and pour in half the butter into each one. Massage the pastry well to ensure it’s well coated with butter.

Line a springform tin with half the pastry.

Blend the feta together with the yoghurt. Start layering, starting with the cheeses. Then add the roasted eggplant, followed by the roasted peppers, then the sautéed onion, shredded chicken that has been mixed with the yoghurt, feta and oregano, and a little freshly cracked pepper. Finish with the baby spinach.

Close the cake with the remaining kataifi. Press down gently.

Beat the eggs with the milk and pour over the cake. Sprinkle with the kasseri cheese, sesame and nigella seeds and allow to rest for 20 minutes.

Bake in the preheated oven for approximately 1 hour or until golden.