Kataifi bites with Parmigiano Reggiano - Greece

Maria Kokkinos - Cook and feed

  • Difficoltà


  • Stagionatura

    24 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.


In Greece, we love to use Kataifi pastry to prepare savoury delights. We often prepare cheese pies for lunch and dinner or mini-snacks as appetizers or for buffets.
Maria Kokkinos
Cook and feed