Savoury Knafeh Recipe

Sweat onion and garlic

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook spinach

Add the chopped spinach to the skillet in batches, stirring until wilted and any released liquid has mostly evaporated, about 4–6 minutes total. If excess liquid remains, increase heat briefly and cook until dry. Remove from heat and let cool slightly.

Combine filling

Transfer the cooled spinach mixture to a bowl. Stir in the crumbled goat cheese (reserve 2–3 tablespoons for topping if you like), diced tomatoes, lemon juice, za'atar, salt, pepper, and optional cream cheese or labneh. Taste and adjust seasoning. The filling should be moist but not watery.

If using packaged shredded kataifi, gently fluff it with your hands to loosen. Place the shredded phyllo in a large bowl and pour the melted butter and remaining 1 tablespoon olive oil over it. Using your hands, work the fat through the strands until evenly coated and the mixture feels crumbly but moist. This helps the strands crisp evenly.

Preheat oven to 375°F (190°C). Lightly grease a 9-inch round or similar-size ovenproof skillet/pan with 1 tablespoon butter or oil.

Press about half of the buttered shredded phyllo into the bottom of the pan in an even layer, using your fingers to compact gently so it forms a cohesive base (about 2 cups worth).

Spread the spinach-goat cheese-tomato filling evenly over the phyllo base, leaving a 1/4-inch border.

Top with the remaining shredded phyllo, pressing gently to form the top layer. Brush the top with the remaining melted butter/olive oil. Sprinkle the extra 1 teaspoon za'atar evenly over the top.

Bake in the preheated oven for 25–30 minutes, or until the top is deep golden brown and crisp. If the top browns too quickly, tent loosely with foil and continue baking until base is cooked through and cheese is warm.

For extra crispness, place under a hot broiler for 1–2 minutes at the end — watch carefully to avoid burning.

Remove the knafeh from the oven and let rest 5 minutes. Run a thin spatula around the edge to loosen. If baked in a skillet, you can invert onto a serving plate to show the crisp top, or serve directly from the pan.

Scatter the reserved goat cheese, toasted pine nuts or pistachios, and chopped parsley over the top. Serve warm with house pickles on the side.

Slice into wedges and enjoy. Leftovers refrigerate up to 2 days; reheat in a 350°F (175°C) oven for 10–12 minutes to crisp.