Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Kataifi-Wrapped Feta
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 364
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 129 mg
- Sodium
- 963 mg
A tasty treat for the holidays or any festive gathering, kataifi-wrapped feta is a simple appetizer with a big personality. The strands of shredded phyllo-like pastry known as kataifi are usually reserved for Greek desserts but work beautifully in this savory dish. Folded over feta, the strands become irresistibly crispy when pan-seared while the feta gets creamy and soft as it’s heated. A drizzle of honey and a sprinkling of seeds and Aleppo pepper give it a flavorful finish. It’s a perfect addition to any appetizer board alongside fresh vegetables, stuffed grape leaves and Mediterranean dips, or you can let it have the table all to itself.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 364
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 14 g
- Cholesterol
- 129 mg
- Sodium
- 963 mg
Ingredients
Wrapped Feta:
Topping:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the wrapped feta: Place the eggs in a shallow bowl and add the Aleppo pepper. Whisk with a fork until combined.
- Divide the kataifi into two equal portions and lay out each portion in a rectangle about 6 inches by 10 inches with the shorter ends facing you.
- Pat the feta between paper towels until completely dry, then dip one block in the egg mixture, making sure it's well coated on all sides. Place the feta on half of the kataifi close to the end that’s facing you. Fold the kataifi over to enclose the feta and press to adhere; you might need to bring the sides together as well. Don’t worry if it’s not neat, once fried it will look great. Repeat the same process with the second block of feta and the remaining kataifi.
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Once it gets shimmery, place the kataifi-wrapped feta in the pan and sear until one side is golden and crispy, 2 to 3 minutes. Flip and sear the other side until crispy as well, 2 to 3 minutes more. Remove from the pan and place on a serving plate. Add the remaining olive oil to the pan and sear the second block of feta.
- For the topping: Drizzle the wrapped feta with the honey and sprinkle with the sesame seeds, nigella seeds and Aleppo pepper. Serve with stuffed grape leaves, fresh vegetables such as cucumbers and tomatoes and dips including hummus and muhammara.
