Feta Kataifi Recipe

Prepare the cheese filling

Crumble the feta into a medium bowl. Add the cream cheese (if using) to soften and create a creamier texture. Mix with a fork or small spatula until mostly smooth but still slightly textured.

Add the egg, chopped fresh dill, black pepper, red pepper flakes (if using), and lemon zest to the bowl. Combine thoroughly until evenly incorporated. Taste and adjust seasoning — feta is salty, so no additional salt is usually needed.

Prepare kataifi pastry

Preheat the oven to 190°C (375°F). Remove the kataifi from its packaging and gently loosen the shredded strands with your fingers so they are not clumped. Work quickly to keep the pastry from drying out; if needed, cover with a damp kitchen towel while you work.

Brush a 9-inch (23 cm) round baking pan or an ovenproof skillet with about half of the melted butter and the olive oil to coat the base and sides.

Form and fill kataifi nests or roll

Take a small handful (about 30–40 g) of loosened kataifi and spread it into a loose nest on your palm or on the work surface. Put approximately 1½–2 tablespoons of the feta filling in the center. Fold the kataifi strands up around the filling to encase it (like a small bundle). Place seam-side down in the prepared pan. Repeat until all filling is used, spacing the bundles slightly apart. Alternatively, you can spread half the kataifi in the pan, press it down, distribute the filling in a ring or as a single layer, then cover with the remaining kataifi and press gently to form a filled pie.

Brush the tops of the kataifi bundles generously with the remaining melted butter (reserve a tablespoon if you want a lighter finish). Sprinkle sesame seeds over the top if using.

Bake in the preheated oven for 25–30 minutes, or until the kataifi is deep golden brown and crisp and the filling is set and warmed through. If the top browns too quickly, tent loosely with aluminum foil for the last 5–10 minutes.

Remove from oven and let cool in the pan for 5 minutes to set. Drizzle each portion lightly with honey (about 1/2 teaspoon to 1 teaspoon per piece) or serve honey on the side for guests to add as they like.

Serve warm or at room temperature with lemon wedges and dill sprigs for garnish. The contrast of salty feta, crisp kataifi and a touch of honey and lemon makes an excellent appetizer or part of a mezze spread.

Leftovers: store refrigerated in an airtight container for up to 2 days. Re-crisp in a 180°C (350°F) oven for 8–10 minutes before serving.