Ingredients
Makes 18 rolls
2 packets 375g Antoniou Kataifi Pastry
1/2 cup extra virgin olive oil
For the filling
500g ricotta cheese
2 small eggs
100g Feta cheese
2 tablespoons chopped fresh mint
Salt and pepper to taste
To serve
Honey
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 170 degrees Celsius. Grease a 38cm x 28cm baking dish with oil.
To make the filling
Combine all the filling ingredients in a bowl and mix well. Set aside.
To assemble the rolls
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the olive oil over the Kataifi and use your hands to massage the oil through the pastry.
Weigh out 40- 45g of Kataifi pastry to make each Tiropita parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close together to hold the filling. Spoon one and a half tablespoons of the cheese mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and cheese filling.
Brush with additional olive oil. Bake for approximately 45-50 minutes or until golden.
Drizzle with honey before serving.
Recipe, photography & video: Mary Politis from Mary’s Kouzina.
Music: @iksonmusic, Wander
Watch how to make Kataifi Tiropita Rolls