Kataifi Pumpkin Pies

Ingredients

makes 10

• 300g pumpkin cut into small even pieces
• 1 egg
• 75ml pouring cream
• 50g brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 tsp vanilla
• pinch sea salt
• 1 packet Antoniou kataifi pastry
• 250g butter, melted
• maple syrup or honey for drizzling

Method

Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Slice

Ingredients

• 50g pine nuts
• 100g walnuts
• 100g pistachios
• 50g almonds
• 100g dried cherries or finely chopped dates
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 75g sugar
• 75g softened butter
• 200g Antoniou Kataifi pastry
• 75g melted butter
• fresh cherries to garnish

For the syrup

• 1/2 cup honey, warmed
• 1 tsp orange blossom water

Method

Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with kataifi and nuts to form 3 layers, finishing with a final layer of kataifi.

Bake in the oven for 25-30 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul

Mini Corn Empanadas

Ingredients

makes 24

• 2 tbsp olive oil
• 1/2 red onion, diced
• 1/2 red capsicum diced
• 2 cloves garlic, minced
• 1 x 420g can of corn kernels, rinsed and drained
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• pinch cayenne pepper
• juice of half a lime
• 75g feta cheese, crumbled
• 1 tbsp freshly chopped coriander
• 12 sheets Antoniou Fillo Pastry
• 75g melted butter
• 1 egg lightly beaten

Method

Heat the olive oil on a medium heat in a medium sized pan. Add the onion, capsicum and garlic and cook until softened (aprrox. 2-3 mins.). Add the corn kernels, spices and lime juice and stir well to combine. Cook for ten minutes until corn is cooked through. Remove and set aside to cool. Once cooled, toss through the feta cheese and coriander and set aside again.

Preheat your oven to 180 deg c and line a baking tray with baking paper.

Lay one sheet of fillo on a clean bench and brush generously with the melted butter. Lay another sheet and top and brush with melted butter again. Repeat the process until there are four sheets piled on top of each other.

Using a 10cm cookie cutter, cut out round discs from the stacked fillo. (Each four sheets will yield 8 discs). Brush the outside rim of the pastry with a little egg and place one tablespoon of the corn mixture into the centre. Carefully fold over the pastry to form a half moon shape. Seal the edges using your fingers ensuring you press firmly.

Repeat with the remaining fillo sheets and corn mixture and brush the empanadas with the egg wash. Bake for 25 mins. until golden. Serve with guacamole and salsa.

Recipe, styling and photography by Souvlaki for the Soul

Stone Fruit Galettes

Ingredients

makes 4

1 large peach, stone removed and thinly sliced
1 large nectarine, stone removed and thinly sliced
4 apricots, stones removed and thinly sliced
2 tbsp brown sugar
1 tbsp good quality vanilla extract
juice of half a lime
4 sheets of Antoniou Thick Fillo pastry (6 sheets regular fillo pastry as alternative)
melted butter

Method

Combine the stone fruits, sugar, vanilla and lime juice in a bowl and set aside.

Preheat your oven to 180 deg C and grease and line a baking dish.

Take one sheet of fillo and brush liberally with melted butter and cut into 4 pieces.

Lay the pieces out to form a star shape. Place 2 tablespoons of the fruit filling into the centre of the fillo star.
Scrunch up the sides to form a rustic edge and brush liberally with butter.

Cook for 15-18 mins until golden. Serve immediately with ice cream.

Recipe, styling and photography by Souvlaki for the Soul

Fillo Flowers

Ingredients

makes 12

• 3 red apples
• 1 tbsp lemon juice
• 1 heaped tbsp of your favourite flavoured jam
• 2 tbsp water
• 100g melted butter
• 6 sheets Antoniou Fillo Pastry
• icing sugar to decorate

Instructions

Core the apples using an apple corer, cut them in half and then thinly slice them into wedges. Place the sliced apple wedges in a large bowl filled with water and then add the lemon juice. Microwave on HIGH for approx. three minutes. Remove, drain and set aside.

Combine the jam and water in a small bowl and microwave for 30 seconds. Mix with a spoon and set aside.

Lay one sheet of fillo pastry on a clean bench (the long side facing you) and brush with butter. Lay another sheet on top and brush with melted butter again until you have three sheets in a stack. Cut the fillo into six even strips.

Take one strip and brush with jam. Very carefully place approx. 8-10 apples wedges on the top half of the pastry. Make sure they overlap each other and stick out slightly from the top of the fillo. Fold up the bottom part of the fillo dough to secure the apples and gently roll them up into a coil shape.

Place in a greased muffin pan and brush liberally with butter. Repeat h the remainder of the strips and fillo sheets until you have twelve flowers. Bake in a preheated 180 deg C oven for 35 mins. until golden. Allow them to cool on a cake cooler before dusting with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Mini Panna Cotta Flan

Ingredients

makes 6

For the Pana Cotta

• 2 1/4 tsp powdered gelatin
• 45ml cold water
• 500ml pouring cream
• 50g caster sugar
• 2 tsp of good quality vanilla extract

For the fillo base

• 8 sheets of Antoniou Fillo Pastry
• 50g butter, melted
• 100g caster sugar
  Fresh berries or pomegranate tendrils for garnish

Method

Combine the gelatine and water in a bowl and set aside.

Lightly oil 6 x 125ml ramekins and set aside.

Combine the cream, sugar and vanilla in a saucepan over a medium heat and whisk until the sugar is dissolved and the cream is warmed through (approx. 5 mins). Whisk through the gelatine mixture ensuring it is fully dissolved and incorporated.

Pour the cream mixture into the ramekins and once cooled place in the fridge for a minimum of 6 hours.

Preheat your oven to 190 deg C and line a baking tray with baking paper.

Lay a sheet of fillo on a clean bench, the longer side facing you and brush liberally with butter. Sprinkle over 2 tsp of the sugar and repeat with the remaining fillo and sugar until you have a stack of eight sheets. Fold the fillo stack in half - this should measure 21cms x 27cms and place in the fridge for ten minutes to allow the buyer to solidify.

Using an 8cm cookie cutter cut out 6 circles and bake for 12 mis. until golden. Allow the discs to cool before using.

To form the dessert, place the ramekin under hot water for 5 seconds and then run the tip of the knife on the edge to unload the pan cotta. Gently place the pan cotta on the fillo disc and serve immediately garnished with fresh berries or pomegranate.

Recipe, styling and photography by Souvlaki for the Soul

Bacon, Egg and Tomato Breakfast Tart

Ingredients

6 sheets Antoniou Fillo pastry
olive oil spray
120ml sour cream
2 tbsp Dijon mustard
6 cherry tomatoes sliced in half
4 rashers streaky bacon
5 eggs
60g grated Parmesan cheese
freshly chopped basil to garnish

Method

Preheat your oven to 200 deg C and spray a 30cm x 20cm shallow, baking tray.

Spray each sheet of fillo with the olive oil spray and lay on top of each other and place into the baking tray. Trim any excess overhanging fillo and bake in the oven for 5 mins.

Whisk the sour cream and mustard and pour in the pre baked fillo tart shell. Add the chopped tomatoes, lay the bacon between the tomatoes and crack the eggs in the empty spaces. Sprinkle with the grated Parmesan cheese and bake in the oven for 15 mins until the eggs have just set.

Allow to cool for 5 mins before garnishing with freshly chopped basil and cutting into individual serves.

Recipe, styling and photography by Souvlaki for the Soul

Knafeh

Ingredients

For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water

For the knafeh
250ml full cream milk
250ml pouring cream (not thickened)
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g fresh ricotta cheese
375g packet of Antoniou Kataifi pastry
250g melted butter
60g pistachios, roughly chopped

Method

To make the syrup, combine the sugar, water, lemon juice and orange blossom water over a medium high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes until thickened. Remove from the heat and cool completely before using.

To make the custard, whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.

Remove the kataifi, untangle and using kitchen scissors cut the kataifi into smaller strands. Place one third of the kataifi strands into a food processor and process until it is broken into smaller pieces and empty into a large bowl. Repeat with the remaining two thirds of the kataifi and pour over the melted butter. Using your hands mix through the butter, ensuring to coat the kataifi well.

Spread half the kataifi onto the bottom of a baking dish measuring 25cm x 35cm. Press the mixture firmly using your hands. Pour the ricotta mixture over the kataifi and then top with the remaining buttered kataifi, ensuring it is well covered.

Bake in a preheated 170 deg C oven for one hour. Remove and immediately pour over the cooled syrup and top with chopped pistachios. Allow the knafeh to cool for a further hour before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul

Pea, Fetta and Mint Triangles with Honey

Ingredients

makes 21

500 grams fresh ricotta cheese
200 grams fetta cheese, crumbled
1 egg
¼ cup freshly chopped mint
¼ cup freshly chopped flat leaf parsley
1 ½ cups fresh or frozen peas, blanched
pinch salt
14 sheets of Antoniou Fillo pastry
olive oil spray
¾ cup honey
fried mint leaves for garnish

Method

Preheat your oven to 180 deg C and line a baking tray with baking paper.

In a large bowl combine the ricotta, feta, egg, herbs, peas and salt and mix thoroughly. Set aside.

Take one sheet of fillo, lay it out width wise on a clean bench, spray with olive oil and layer another sheet of fillo on top. Spray the top sheet with olive oil again and proceed to cut 3 strips form the pastry (each should measure approximately 15cms).

Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be “tucked in” by brushing it with a little water).

Continue with the remaining fillo and filling until you end up with 21 pies.. Spray each pie with olive oil and bake on the top shelf of your oven for 18-20 mins or until golden.

When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with honey. Garnish with fried mint eaves and serve immediately.

Notes
To fry the mint leaves, heat a little olive oil in a pan and “flash fry” the mint leaves until crispy. Drain on a paper towel before garnishing the pies.

Recipe, styling and photography by Souvlaki for the Soul

Lamb Shank Pies

Ingredients

makes 4

4 small lamb shanks
2 tbsp olive oil
white onions, finely diced
stalks celery, finely diced
carrots, finely diced
parsnips, cleaned, peeled and finely diced
2 tbsp plain flour
400 ml tomato passata
500 ml red wine
salt and pepper to season
12 sheets Antoniou Fillo pastry
olive oil spray
1 beaten egg mixed with 1 tbsp water

Method

In a large pot heat the olive oil and sear the shanks until browned evenly all over. Remove the shanks and set them aside.

In the same pot add a little extra olive oil and add the onion, celery, carrots and parsnips. Stir continuously till the vegetables soften (approx. 10 minutes) and then add one tablespoon of the flour. Stir again.

Whisk the remaining flour with the wine and tomato passata in a large jug and pour into the pot. Add the lamb shanks into the liquid, ensuring the meat is fully submerged.

Cook on high till the mixture begins to bubble and then lower the heat to a simmer. Cook for 2 ½ hours until tender.

Remove the shanks from the pot and set aside. Return the pot to the stove and cook the sauce with the vegetables for a further10-20 mins.

Preheat your oven to 180 deg C.

Place each individual shank in a separate deep oven proof bowl or pie dish and spoon the sauce evenly amongst them.

Take 3 sheets of Antoniou Fillo pastry and with the longer edge facing you, cut in half. You will end up with 6 even squares. Spray each square with olive oil and layer one stacked square on top of another to form a star shape. Cut a small cross in the centre of the star shaped fillo and place evenly over the pie dish making sure the bone is sticking out in the centre. Trim the edges around the pie dish or bowl and brush with egg wash to ensure the pastry sticks. Repeat with the remaining pies.

Bake in the oven for 15-18 mins until golden brown and allow to cool for 5 mins. Serve with minted peas.

Recipe, styling and photography by Souvlaki for the Soul

Strawberry Shortcake Kataifi Stacks

Ingredients

makes 5 shortcake stacks

for the strawberries

500 grams strawberries, hulled and cut in half
2 tbsp balsamic vinegar
2 tbsp icing sugar
1 tbsp freshly chopped basil (optional)

for the cream

250 grams mascarpone
250 ml pure cream
1 tsp vanilla extract
2 tbsp icing sugar

for the kataifi stacks

375 gram packet Antoniou Kataifi pastry
75 grams butter melted

Method

In a large bowl combine the strawberries, balsamic, icing sugar and basil if using. Stir to combine, cover and refrigerate til ready to use.

Place the mascarpone in a mixing bowl and beat until light and fluffy (approx.. 2-3 mins). Transfer to a separate bowl.

In the same mixing bowl whip the cream along with the vanilla and icing sugar until thickened and stiff. Add the mascarpone to the whipped cream and stir until well combined. Cover and refrigerate til ready to use.

Preheat your oven to 200 deg c and line a large tray with baking paper.

Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your mould place 25 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

To construct the shortcakes start off with one disc, add one generous tablespoon of cream and a few strawberries. Repeat with 2 more discs. Serve with dusted with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Pumpkin and Feta Roll

Ingredients

makes 2 rolls

1 kilo of fresh pumpkin, peeled and cut into even chunks
1 tbsp olive oil
6 spring onions, thinly sliced
2 cloves garlic
1 egg
300 grams crumbled feta
150 grams ground walnuts
3 tbsp chopped parsley
salt and pepper to season
12 sheets Antoniou Fillo pastry
75 grams butter melted
1 cup grated Parmesan cheese
1 extra beaten egg for brushing

Method

Preheat your oven to 180 deg C In a large baking tray combine the cut pumpkin and olive oil and cook for 45 mins until tender. Transfer to a large bowl and using a fork or potato masher, mash until smooth. Set aside.

Heat a little olive oil in a pan and fry the spring onions and garlic until softened (approx. 2-3 mins). Once cooked add to the mashed pumpkin.

Add the egg, feta, walnuts, parsley and seasoning to the pumpkin mixture and stir until well combined. Set aside.

Take one sheet of fillo pastry ensuring the long edge is facing you and brush with melted butter. Sprinkle a little of the grated Parmesan on the sheet and repeat until you have six layers. Place half the pumpkin mixture along the longer edge allowing a 5cm border along front and side edges. Fold sides over filling, then roll up to enclose mixture. Brush the seams with a little egg to ensure it is closed.

Lay the roll seam side down on a lined baking tray, brush with egg and sprinkle a little of the grated Parmesan on top. Bake for 20-25 mins until golden and allow to cool for 10 mins before cutting and serving with basil pesto on the side.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Custard and Fruit Flan

Ingredients

for the custard

1 cup milk (not low fat)
1 tsp good quality vanilla extract or vanilla paste
3 egg yolks
5 tbsp caster sugar
3 tbsp cornflour
25 grams butter cut into cubes

for the base

125 grams kataifi pastry
75 grams melted butter

Method

Pour the milk into a pan and add the vanilla paste or extract. Bring the milk mixture to the boil, then remove from the heat.

Whisk the sugar, egg yolks and cornflour together in a large bowl.

Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook over a gentle heat until the mixture thickens, whilst stirring continuously.

Remove from the heat and whisk through the cubed butter. Allow to cool, cover with plastic wrap and place in the refrigerator before using.

To make the base, preheat your oven to 170 deg C and brush an 8 inch (20cm) pie pan with butter. Place the kataifi in the pie pan and stretch it out to fit the size of the pan, allowing for extra to hang off the sides. Brush liberally with butter and cook for 20-25 mins until golden brown. Allow the pie base to cool in the pan for 5 mins before placing on a wire rack to cool completely.

Assemble the flan by trimming any excess strands of kataifi (to make it even) and filling the kataifi pie base with the cooled custard. Top with fresh berries and refrigerate for a few hours before serving.

Notes
Use a combination of berries to mix it up a little.

Recipe, styling and photography by Souvlaki for the Soul

Prawn and Vegetable Kataifi Tempura

Ingredients

serves 2 as a main or 4 as an entrée

150 grams of Antoniou Kataifi pastry
2-3 tbsp olive oil
4 large green prawns, cleaned, deveined and tails left intact
4 round slices of eggplant
4 round slices of sweet potato
4 green beans. tops removed
1 large zucchini, sliced into four batons
1 egg, lightly beaten
peanut oil for deep frying
served with steamed Japanese rice and soya sauce

Method

In a medium sized bowl, mix the olive oil through the kataifi pastry. Use your fingers to loosen the pastry and ensure it is well coated. Set aside.

Take one tbsp. of pastry and lay it out on a clean surface to form a long strip measuring approx.. 15cm. (if your eggplant and sweet potato slices are large your strip of kataifi will need to be approx. 20cm)

Dip the prawn in the egg and wrap the pastry around the prawn evenly. Place on a tray that has been lined with non stick baking paper

Repeat the procedure with the remaining prawns and all the vegetables

Preheat your peanut oil in a sauce pan, until the temperature reaches 180 deg C

Fry two pieces of prawn or vegetables at a time (ensure not to overload the saucepan with ingredients as this will cause the frying temperature to drop)

Cook each tempura piece for approx. 2 mins or until golden and crisp. Once cooked set aside to drain on paper towels. Repeat this until all items are done

Serve immediately with steamed rice, soya sauce and tea (optional).

Recipe, styling and photography by Souvlaki for the Soul

Lemon & Lime Fillo Pastry Pita

Ingredients

serves 8

syrup

2 cups caster sugar
2 cups water
juice of 1 lemon
1 tsp vanilla

pita

375g Antoniou Fillo pastry
1/3 cup caster sugar
¾ cup olive oil
5 eggs
1 cup Greek yoghurt
1 tsp vanilla
2 tsp baking powder
juice and zest of 2 limes and 1 lemon

Method

Preheat your oven to 180 deg C and grease and line a 20 x 30 cm baking dish and then set aside.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

In one large bowl, tear and shred the fillo into pieces till it resembles torn pieces of paper.

In another bowl, whisk the pita ingredients until the mixture is smooth and silky. Pour the batter over the torn fillo and using a flat spatula, mix thoroughly ensuring all the fillo is well incorporated into the batter. Pour into the greased baking dish, garnish with lemon/lime slices and bake for 25-30 mins until the mixture is set.

Using a sharp knife score the pie into serving sizes and pour over the cooled syrup. Allow to cool completely before serving.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Baklava Xmas Pies

Ingredients

makes 24

syrup

1 cup water
1 cup caster sugar
juice of half a lemon
1 cinnamon quill

kataifi pie base

375g Antoniou Kataifi pastry
150 grams melted butter

filling

3 cups mixed raw nuts (walnuts, cashews, pistachios)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup dried cranberries
2 “capfuls” brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
raw shredded coconut for garnish

Method

Preheat your oven to 180 deg C.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

To make the bases, start by untangling the kataifi in a large bowl. Pour over the melted butter and using your hands, coat the kataifi thoroughly. Pinch handfuls of the buttered kataifi mixture to fit into muffin tin mould to form a pie base/shell. (Repeat these steps till you have filled 2 x 12 muffin tins). Bake each muffin tin in the oven for 15 mins until golden brown.

Allow to cool and then carefully remove the pie bases onto a large baking tray and using a tablespoon proceed to drizzle spoonfuls of the syrup over the kataifi. (Make sure not to pour too much syrup over the bases). Set aside.

Place the nuts, cinnamon, nutmeg and cloves in a food processor and pulse 8-10 times. Transfer the nut mixture to a large bowl and proceed to add the remaining ingredients (except the shredded coconut) and mix well.

Place a heaped tablespoon of the nut mixture over the kataifi base to make one pie. Repeat with the remainder bases and filling and garnish with coconut.

Recipe, styling and photography by Souvlaki for the Soul

Mushroom & Fetta Tart

Ingredients

serves 6

6 whole sheets of Antoniou Fillo pastry
olive oil spray
3 tbsp olive oil
25 grams butter
1 kilo of mixed mushrooms, sliced (button, Swiss brown, shitake and King Brown)
1 tbsp fresh thyme
salt and pepper to taste
one good handful chopped flat leaf parsley
200 grams pre roasted pumpkin, cut into crescent shapes
100 grams crumbled fetta

Method

Preheat your oven to 180 deg C.

Spray a 25x30cm rectangular tart tin with a little olive oil

Lay the sheets of fillo pastry out on a clean work surface and proceed to spray each individual one with olive oil spray.

Stack the fillo sheets on top of each other, to form a star shape. Use the stacked fillo sheets to line the tart tin and scrunch any of the overhanging pastry pressing it in, ensuring it fits neatly.

Line with non stick baking paper, fill with pastry weights and bake in the oven for 15 mins. Remove baking paper and weights and continue to cook for a further 3 mins uncovered. Once cooked set aside and allow it to cool completely.

Heat olive oil and butter in a large saucepan over a medium high heat. Add the sliced mushrooms, fresh thyme and season with salt and pepper. Allow the mushroom mixture to cook for 10 mins, until mushrooms have reduced in size and are soft. Remove from the heat, drain any excess liquid and fold through half the chopped parsley.

Spoon the mushroom mixture onto the base of the tart shell, add the roasted pumpkin and top with the crumbled fetta.

Place the tart back in the oven, turn the temperature up to 200 deg C and allow it to heat through for 5-7 mins or until fetta becomes soft. Serve immediately with scattered parsley on top.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Fish & Chips

Ingredients

serves 4

4 white fish fillets (each weighing 100 grams each)
100 grams Antoniou Kataifi pastry
1 large handful of fresh flat leaf parsley
¼ cup sesame seeds
a pinch of salt and pepper
1 large egg, beaten
Canola oil for shallow frying

Method

Clean your fish fillets and dry with kitchen paper. Set aside.

Place the kataifi pastry, parsley, sesame seeds and salt and pepper in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.

Lay out two large plates- one with the kataifi mixture and the other with the beaten egg.

Take one fish fillet, dip into the beaten egg and then coat with the kataifi mixture. Press down firmly to ensure the fish is coated well. Repeat with the remaining fish pieces and set aside.

Heat your oil and once it is ready fry one or two pieces of fish at a time turning over once the underside turns golden brown.

Drain on absorbent kitchen paper and serve immediately with chips, salad and tartare sauce.

Recipe, styling and photography by Souvlaki for the Soul