Discover the Delight of Alice Zaslavsky’s Kataifi Pie Recipe

The culinary world is buzzing with excitement over Alice Zaslavsky’s kataifi pie, a dish that creatively combines flaky pastry with savoury elements. This recipe not only showcases the versatility of kataifi, a unique pastry with roots in the Ottoman Empire, but also reflects recent trends in Australian cuisine.

Kataifi, often mistaken for shredded filo, is produced from a light batter that cooks into delicate strands resembling vermicelli. This pastry is celebrated for its crisp texture, making it ideal for both sweet and savoury dishes. According to Effi Tsoukatos, marketing manager at Antoniou, one of Australia’s largest kataifi producers, the pastry has gained immense popularity, particularly due to its use in fried desserts like Dubai chocolate. “We couldn’t make it fast enough,” Tsoukatos stated. The demand was so high that some individuals were reportedly selling it for up to four times the retail price.

As the supply of kataifi stabilizes, home cooks are eager to explore its potential. Zaslavsky’s recipe for kataifi picnic pie merges the comforting aspects of a quiche with the satisfying crunch of a pie, making it an excellent choice for gatherings and picnics.

Recipe: Kataifi Picnic Pie with Warm Oregano Honey Drizzle

Before starting, ensure the kataifi pastry is at room temperature. If any pastry remains after preparing the dish, it can be frozen for later use. The recipe serves between six to eight people and includes the following ingredients:

**For the pastry:**
– Melted butter for greasing
– 375 g kataifi pastry, at room temperature
– 100 g unsalted butter, melted
– Salt flakes for finishing
– Handful of rocket for serving

**For the savoury custard:**
– 500 g cherry or grape tomatoes
– 1-2 cloves garlic, finely sliced
– 1 red onion, halved and finely sliced
– 1 tbsp fresh oregano leaves, finely chopped (or 1 teaspoon dried Greek oregano)
– 4 eggs
– 280 g Greek or natural yoghurt (1 cup)
– 200 g marinated feta, drained and crumbled (reserve a small handful for finishing)
– 1/4 of a nutmeg, finely grated (or a pinch of ground nutmeg)
– 1/2 tsp salt flakes
– 1/4 tsp freshly cracked black pepper

**For the warm oregano honey drizzle:**
– 1 lemon
– 2 tbsp mild-flavoured honey
– 35 g chopped or slivered pistachios (1/4 cup)
– 1 tbsp fresh oregano leaves, finely chopped (plus extra for serving)

The preparation begins by preheating the oven to 200°C (or 180°C fan). Grease a 23 cm round springform cake pan with melted butter. In a large bowl, fluff the kataifi pastry by hand to separate the strands. Divide the pastry in half, setting one half aside under a damp towel. Line the springform pan with the other half, ensuring there is enough overhang to cover the filling later.

Brush the base and sides of the pastry with three-quarters of the melted butter. Place the pan on a baking tray for support.

For the savoury custard, combine the tomatoes, garlic, onion, and oregano in a large bowl. In a separate bowl, whisk together the eggs, yoghurt, most of the feta, nutmeg, salt, and pepper until just combined. Add this mixture to the tomato blend. Snip half of the remaining kataifi into small pieces and fold gently into the custard, being careful not to over-mix.

Pour the custard into the lined pan, folding the overhanging pastry over the filling. Brush the top with the remaining melted butter and fluff the remaining kataifi over the pie. Bake for 40 to 45 minutes, until the pastry is golden brown and the custard is set.

While the pie bakes, prepare the warm oregano honey drizzle. Peel the rind of the lemon into large strips using a vegetable peeler. Juice one half of the lemon and set the other half aside for serving. In a small saucepan on low heat, combine the lemon rind, juice, honey, pistachios, and oregano. Warm through without boiling, allowing the flavours to meld.

Once baked, remove the pie from the oven and let it cool slightly. Release the sides of the springform pan, then drizzle the warm honey mixture over the top and sprinkle with salt flakes. Serve warm or at room temperature, accompanied by the feta-rocket mix and lemon wedges.

As kataifi continues to capture the attention of food enthusiasts, Zaslavsky’s pie exemplifies how this traditional pastry can be reimagined in modern cuisine. Whether you’re an experienced chef or a novice cook, this recipe offers a delightful way to enjoy the unique textures and flavours that kataifi brings to the table.