Ingredients
Serves 6-8
200g Kataifi Pastry
1 brown onion, diced
3 cloves garlic, microplaned
1 tablespoon olive oil
3 stalks silverbeet, leaves chopped, stalks finely diced
280g baby spinach
1 bunch parsley, chopped
1 bunch of garlic chives
4 eggs
½ cup pine nuts
½ cup currants
1kg ricotta
Lemon zest
150g sour cream
150ml cream
¼ cup butter, melted
Sesame seeds
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
Preheat the oven to 180°C.
Caramelise the onion and garlic in olive oil in a large frypan over medium heat. Add the silverbeet stems and soften for a minute before adding silverbeet leaves with a pinch of salt and pepper. Soften for a minute before adding the baby spinach. Gently stir through the pan with parsley and garlic chives until the spinach has wilted.
Transfer to a large bowl and allow to cool.
Add eggs, pine nuts currants, ricotta, lemon zest, sour cream and cream. Mix through.
Roughly chop the kataifi and loosen, making it really fluffy. Stir the butter through the kataifi, coating it well.
Pour the spinach and ricotta filling into a deep pie dish. Gently pile the kataifi over the pie filling, sprinkle over sesame seeds.
Bake for 35-40 minutes, or until the filling is hot and set and the kataifi pastry is golden brown.
Recipe by Adrian Richardson - Good Chef Bad Chef