Fondue cheese kataifi pie with pear and walnuts
- November 2019
- Serves 6-8
- Hands-on time 20 min, oven time 45-50 min
Kataifi (kadaifi) is a Greek/Middle Eastern pastry that comes in fine strands and is used to make this fabulous kataifi pie. This decadent version is filled with a triple-cheese fondue – made with mozzarella, feta and halloumi – and served with honey, roasted pears and walnuts.
Now try our cheese and rosemary honey kadaif for a slightly simpler version.
- Vegetarian recipes
- 24.1g (13.2g saturated)
- 29g (11.7g sugars)
- 250g kataifi (see Know-how and tip)
- 60g butter, plus extra to grease
- 200g feta, crumbled
- 150g halloumi, grated
- 125g ball mozzarella, shredded
For the topping
- 80g runny honey
- Small bunch fresh rosemary
- Juice ½ lemon
- 2 pears, finely sliced lengthways
- 50g California Walnut halves
- 2 tbsp sherry or moscatel vinegar
- 1 head chicory, leaves separated
- Chilli flakes to garnish
You’ll also need…
- Baking sheet lined with non-stick baking paper; 20cm loose-bottomed cake tin, greased with butter
- Heat the oven to 220°C/200°C fan/gas 7. Put the honey, rosemary and lemon juice in a small pan and gently heat to melt the honey. Lay the pear slices on the prepared baking sheet, brush with some of the honey mix (reserve the rest), then roast for 20 minutes until cooked through and a little charred. Add the walnut halves for the final 5 minutes.
- Meanwhile, put the kataifi on a board and roughly chop into 1-2cm strands. Melt the butter in a deep frying pan over a medium heat and, once it’s foaming, stir in the kataifi. Cook for a few minutes, stirring, until the pastry turns translucent.
- Tip about two thirds of the pastry into the cake tin, then press it over the base and up the sides. Mix the cheeses in a bowl, season with black pepper, then spoon it into the pastry case. Top with the rest of the pastry to encase the cheese, patting it down to seal. Bake for 25-30 minutes until golden.
- When the pie is ready, remove from the oven and carefully invert onto a serving plate (hold the plate upside down on top of the pie, flip the pie and plate up the right way in one smooth move, then lift off the cake tin). Heat the reserved honey again until runny, add the vinegar, then drizzle most of it over the pie. Top with the roasted pears and walnuts and chicory. To serve, sprinkle with chilli and drizzle with the remaining honey sauce.
You could use filo pastry instead: line the tin with 3-4 overlapping buttered sheets – let them overhang the tin. Use 1-2 more sheets to seal the top.
Kataifi (kadaifi) is a Greek/Middle Eastern pastry that comes in fine strands. It’s easy to find online and it freezes well. We bought ours from melburyandappleton.co.uk.
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