Kataifi bites with Parmigiano Reggiano - Greece

Appetizera few minutes24 months


300 g kataifi pastry

90 g grated Parmigiano Reggiano

90 g butter, melted

2 courgettes

1 cup of milk

1 tsp of salt

1 tsp fresh oregano

1/4 tbsp of pepper

1 egg, lightly beaten (reserve two tsp)


Pull apart the kataifi pastry and spread it out to increase its volume. Grease 24 muffin moulds. In a bowl, combine the courgettes, Parmigiano Reggiano, salt, pepper, oregano and lightly beaten egg. Take a small piece of kataifi pastry and make a small nest. Fill with half a teaspoon of courgette mixture and close to form a small ball. Put into the mould and repeat with the rest. Cover each bite with 1 teaspoon of milk and 1 teaspoon of melted butter, mix the egg and a teaspoon of water and brush each bite. Bake in a preheated oven at 180°C for 20-25 minutes, or until golden brown. Allow to cool and remove carefully, preferably using a plastic knife. Alternatively, you can use silicone moulds with even better results.

Recipe by Maria Kokkinos

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