Ingredients
100g Antoniou Kataifi Pastry
300g pitted large green olives (or ready stuffed olives)
25g Feta cheese
2 heaped tablespoons plain flour
2 eggs , whisked
Oil, for frying
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet.
Remove the Kataifi from its packaging and begin to unravel. Measure out 100g and cut it roughly then place it into a food processor. Process until the pastry is finely chopped. Alternatively, you can chop the Kataifi very fine with sharp knife.
Cut feta cheese into small enough strips to fit into the green olives and slot into the cavity (alternatively use ready stuffed olives).
Roll the olives in the flour, coating them well. Transfer the olives to the egg mixture and use a fork to coat them well. Roll the olives in the Kataifi and use your fingers to press it into the olives.
Add enough oil to a small pot for frying, so the olives have adequate space to move around. Bring the oil to a medium heat.
Fry the olives for approximately 8 minutes or until golden brown. Transfer to absorbent paper towel before serving.
Learn how to make Crispy Kataifi Olives stuffed with Feta Cheese