pies kataifi mushrooms leeks cheese savory pie vegetarian baked

Kataifi Pie with Mushrooms, Leeks & Cheese

Name: Kataifi Pie with Mushrooms, Leeks & Cheese
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 280 g kataifi pastry, defrosted; 60 g butter, melted; 250 g brown Portobello mushrooms, sliced; 250 g leeks, thinly sliced; 2 tbsp olive oil; 250 g low-moisture mozzarella, grated; 150 g mild provolone, grated; 100 g soft goat cheese (chèvre); 3 eggs; 100 ml milk; 100 ml heavy cream; 1/2 tsp dried thyme (or 1 tsp fresh); black pepper; salt, if needed

A crispy kataifi pie filled with sautéed leeks and mushrooms, three cheeses and a creamy egg custard.

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Method

1
Sauté the leeks in the olive oil for 5–6 minutes until soft. Add the mushrooms and thyme and cook for another 7–10 minutes, until the mushrooms have released their moisture and the pan is almost dry. Season and leave to cool.
2
Mix the cooled vegetables with the mozzarella and provolone.
3
Gently separate the kataifi strands. Pour over the melted butter and toss carefully until evenly coated.
4
Arrange a little less than half the kataifi in the bottom and slightly up the sides of a buttered 22 cm tin.
5
Add the mushroom and cheese filling, then scatter small pieces of goat cheese throughout. Cover with the remaining kataifi.
6
Whisk the eggs with the milk, cream and black pepper. Pour evenly over the pie and let it sit for about 10 minutes.
7
Bake at 180°C conventional / 170°C fan for 45–50 minutes, until golden and crispy and the centre is set. If the top browns too quickly, loosely cover with foil.
8
Let it rest for about 10 minutes before slicing.