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375g kataifi pastry

250g butter, melted

1 cup grated mozzarella cheese

2 cups grated cheddar cheese

1 cup grated Parmesan cheese

6 slices of thickly cut ham

3 tsp Dijon mustard

425ml milk

3 eggs



Preheat your oven to 180 deg C and grease and line a 28 cm baking dish with baking paper.

Place the kataifi in a large bowl and and pour over 200g of the butter. Mix well ensuring each strand is coated well. Place half the kataifi at the base of the baking dish.

Combine the cheeses in a separate bowl and spread 1.5 cups of the mixed cheeses on top of the pie base. Lay the ham over the cheese ensuring it overlaps. Spread the mustard over the ham and top with another 1.5 cups of mixed cheeses. Top with the remaining kataifi to cover the pie.

Whisk the eggs along with the milk and remaining 50g of butter. Pour over the pie making sure it is fully absorbed.

Top with the remaining 1 cup of cheese and bake for 45 -50 mins until golden. Allow top cool for half an hour before slicing into desired sizes.

Recipe, styling and photography by Souvlaki for the Soul

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