Kataifi Nests with Feta and Honey

Kataifi is shredded pastry that turns golden and crisp in the oven. Pressed into a muffin tin it makes small nests, here filled with baked feta and finished with a spoon of honey, a salty-sweet bite for a meze table.

Serves: 6 (12 nests) | Prep: 25 min plus 2 hours thawing | Cook: 25 min

Ingredients

  • 250 g kataifi pastry, thawed
  • 100 g butter, melted
  • 250 g feta, crumbled
  • 1 egg
  • Freshly ground black pepper
  • Honey to drizzle
  • Fresh thyme leaves (optional)

Method

  1. Thaw the kataifi for 2 hours in its packaging. Heat the oven to 180°C and grease a 12-hole muffin tin.
  2. Loosen the strands with your fingers, pull them apart and toss with the melted butter.
  3. Press a nest of kataifi into each hole, pushing it up the sides to leave a hollow in the middle.
  4. Bake for 12 to 15 minutes until lightly golden.
  5. Mix the feta with the egg and pepper and spoon it into the nests.
  6. Bake for another 10 minutes until the feta is set and the kataifi is golden.
  7. Drizzle with warm honey, scatter thyme over and serve warm.

Tips

  • Keep the kataifi covered while you work, or the strands dry out.
  • Kataifi and feta are both salty: a mild honey balances them well.
  • The nests can be baked empty a day ahead; fill and bake the feta just before serving.

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