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Kasseropita with kataifi filo dough

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We hope you got insight from reading it, now let’s go back to kasseropita with kataifi filo dough recipe. You can have kasseropita with kataifi filo dough using 7 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Kasseropita with kataifi filo dough:
  1. Get 400 g kataifi (shredded filo dough)
  2. Get 400 g grated kasseri
  3. You need 200 g grated regato
  4. Take 4 eggs
  5. Provide 250 g butter from cow's milk
  6. You need 1⁄2 l fresh milk
  7. Use 1 little spearmint
Steps to make Kasseropita with kataifi filo dough:
  1. Line the pyrex baking tray with butter.
  2. Fan out half of the shredded filo dough and spread it on the baking tray.
  3. Mix the cheeses and the spearmint.
  4. Add the 2⁄3 of the cheese and spearmint mixture to the baking tray and cover with the rest of the filo dough.
  5. Spread the remaining cheeses on top.
  6. Heat the butter and pour it over the pie. Beat the eggs with the milk and pour that over the pie too.
  7. Bake at 180°C until golden brown (about 45 minutes).

Greek Pastry called Bougatsa Homemade Greek Spanakopita Pastry Tasty Greek pizza on a thin pastry base Greek pastry Greek feta and spinach filo pastry triangles Puff pastry rolls with spinach and greek cheese filling Bougatsa - Greek puff pastry with cream. Kataifi dough is actually shredded phyllo dough and dries out very quickly, so it's best to keep exposure to air at a minimum. Uncover the plastic wrap, when you are ready to use it and when done preparing this kataifi recipe, put it straight into the oven. Kataifi is simply filo dough that has been shredded, and resembles a sort of flaky and delicate bird's nest. It's the main ingredient in the classic Kataifi pastry, filled with nuts and coated with honey syrup.

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