Kataifi Kiounefe (sweet cheese pie with shredded filo pastry)
Ingredients
300g kataifi (shredded filo) pastry
3 tablespoons fresh butter, melted
250g ricotta cheese (traditionally fresh myzithra or anthotyro cheese)
1/2 tea cup of pistachio nuts, finely chopped
For the syrup2 tea cups of sugar
1½ tea cup of water
1 cinnamon stick
a piece of lemon zest
1/2 lemon (juice)
Method
Spread the kataifi pastry out and make it fluffy with your fingers.
Grease with butter 2 round baking pans 20cm in diameter.
Place a layer of kataifi pastry on the bottom.
Grate or mash the myzithra with a fork.
Divide the cheese in the two pans.
Cover with another layer of kataifi and drizzle with the melted butter.
Bake in a preheated oven at 200ºC for 40 minutes.
Then, turn them out and bake for another 15 minutes.
In the meantime prepare the syrup:
Simmer all ingredients for 3-4 minutes and pour the syrup over the kiounefe the moment you take them out of the oven.
Sprinkle with the pistachio nuts,
cut it in wedges and serve hot.
Ingredients
300g kataifi (shredded filo) pastry
3 tablespoons fresh butter, melted
250g ricotta cheese (traditionally fresh myzithra or anthotyro cheese)
1/2 tea cup of pistachio nuts, finely chopped
For the syrup2 tea cups of sugar
1½ tea cup of water
1 cinnamon stick
a piece of lemon zest
1/2 lemon (juice)
Method
Spread the kataifi pastry out and make it fluffy with your fingers.
Grease with butter 2 round baking pans 20cm in diameter.
Place a layer of kataifi pastry on the bottom.
Grate or mash the myzithra with a fork.
Divide the cheese in the two pans.
Cover with another layer of kataifi and drizzle with the melted butter.
Bake in a preheated oven at 200ºC for 40 minutes.
Then, turn them out and bake for another 15 minutes.
In the meantime prepare the syrup:
Simmer all ingredients for 3-4 minutes and pour the syrup over the kiounefe the moment you take them out of the oven.
Sprinkle with the pistachio nuts,
cut it in wedges and serve hot.
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