A savoury kataifi cake is a delicious twist on traditional kataifi, combining delicate, crispy pastry with a rich and creamy filling of feta, mozzarella, spinach and aromatic Mediterranean herbs. Baked until golden and beautifully crisp, it offers a wonderful contrast between the crunchy kataifi layers and the soft, cheesy centre, making it an impressive choice for brunch, appetisers, family gatherings or a light dinner.
Crispy Kataifi Layers with Feta, Mozzarella, Spinach & Herbs
Turn delicate kataifi pastry into something completely unexpected: a golden, crunchy savoury cake filled with creamy cheese, spinach and aromatic herbs. Crisp on the outside and soft and cheesy in the centre, this dish makes a spectacular appetiser, brunch centrepiece or light dinner.
Ingredients
For the Kataifi Cake
400 g kataifi pastry
100 g melted butter
2 tbsp extra virgin olive oil
200 g feta cheese, crumbled
150 g mozzarella, grated
150 g fresh spinach, finely chopped
1 small onion, finely diced
2 garlic cloves, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp dried oregano
½ tsp black pepper
¼ tsp chilli flakes, optional
3 eggs
150 ml milk
100 ml thick Greek yoghurt
½ tsp salt, or to taste
For the Golden Topping
1 tbsp melted butter
2 tbsp grated Parmesan
A small handful of sesame seeds
Fresh parsley or dill, to garnish
Method
1. Prepare the Filling
Heat a little olive oil in a frying pan over medium heat. Add the onion and cook for 2–3 minutes until softened.
Add the garlic and spinach. Cook until the spinach wilts and most of the moisture has evaporated. Remove from the heat and allow it to cool slightly.
In a large bowl, combine the spinach mixture with feta, mozzarella, parsley, dill, oregano, black pepper and chilli flakes.
2. Make the Creamy Mixture
Whisk together the eggs, milk, Greek yoghurt and salt until smooth.
This mixture binds the kataifi while keeping the centre tender and rich.
3. Loosen the Kataifi
Gently pull apart the kataifi pastry with your fingers. Do not compress it. Keeping the fine strands separated is the secret to achieving a beautifully crisp texture.
Pour over the melted butter and olive oil, then gently toss until the pastry is lightly coated.
4. Build the Cake
Grease a 20–22 cm round springform cake tin.
Spread approximately half of the kataifi pastry over the bottom and press it very lightly to create the first layer.
Spoon the spinach and cheese filling evenly over the pastry.
Cover with the remaining kataifi, gently arranging the strands over the top without packing them down.
Slowly pour the egg-and-yoghurt mixture over the entire cake, allowing it to soak between the kataifi strands.
Finish with melted butter, Parmesan and sesame seeds.
5. Bake
Preheat the oven to 180°C fan-forced.
Bake for approximately 40–50 minutes, or until the top is deeply golden and crisp and the centre is completely set.
If the top begins browning too quickly, loosely cover it with foil for the final part of baking.
6. Rest and Serve
Allow the savoury kataifi cake to rest for 10–15 minutes before removing it from the tin.
Run a knife around the edge, release the springform and transfer the cake to a serving plate.
Scatter with fresh parsley or dill and cut into wedges.
Chef's Twist
For a distinctive Mediterranean flavour, try adding one of these combinations to the filling:
Roasted red pepper + feta + olives
Mushroom + caramelised onion + thyme
Sun-dried tomato + spinach + mozzarella
Chicken + feta + roasted capsicum
Zucchini + mint + feta
For extra crunch, sprinkle sesame seeds and crushed pistachios over the top before baking.
Serving Suggestion
Serve warm with garlic yoghurt, tzatziki or a fresh Mediterranean salad.
The contrast between the delicate, crunchy kataifi strands and the warm, creamy cheese filling makes this savoury cake a memorable alternative to traditional pies and pastries.
Sultanella Tip
For the best result, use fresh, high-quality kataifi pastry and separate the strands carefully before adding the butter. The lighter and airier the pastry, the crispier your finished cake will be.
