A savory and cheesy kanafe pie
with fresh dill and garlic
Today, I’m sharing a recipe that’s a play on kanafe, a Middle Eastern kataifi crusted pastry stuffed with cheese and soaked with fragrant sweet syrup. My version gives the dish a savory makeover using tangy goat cheese that’s paired with fresh garlic and herbs. It works very well! The result is a delicately crispy crust that’s stuffed with a creamy cheese filling and full of that garlicky herb-forward flavor. Also, the recipe comes together super quickly — there’s no precooking involved. It’s assembled right into the pan.
Watch me prepare the recipe here.
This recipe can be served with sunny side up eggs as part of a brunch meal or alongside a freshly grilled piece of fish for a dinner or lunch meal.
Enjoy!
Arielle
SAVORY CHEESE KANAFE WITH GARLIC AND DILL
Serves 4-6
Ingredients
One 16 ounce package kataifi dough (shredded phyllo dough), defrosted and cut into 2 inch pieces
3 cups (about 14 ounces) muenster or mozzarella cheese (sliced or shredded)
4 ounces goat cheese, crumbled into bite size pieces
1 garlic clove, grated or crushed
2 heaping tablespoons chopped fresh dill
Kosher salt
Freshly ground black pepper
2 tablespoons salted butter, cut into small cubes
Avocado oil or any neutral oil
Preheat the oven to 375°F and arrange the oven rack onto the bottom third of the oven.
Add 3 tablespoons of avocado oil into a 9 inch round baking pan. Use your hands or a brush to rub the oil all over the bottom and sides of the pan.
Add half of the kataifi dough into the pan and arrange it in one layer. Press it down with your hands into the dish. Add half of the muenster or mozzarella cheese on top in one even layer. Sprinkle half of the goat cheese into the pan. Add the garlic, half of the dill, 2 teaspoon of salt, and freshly ground black pepper over the cheese. Add the remaining muenster of mozzarella cheese on top.
Place enough kataifi dough into the pan to completely cover the cheese filling and to reach the top edge of the pan. Sprinkle all the butter cubes on top and transfer the baking pan into the oven.
Bake the kanafe pie for 40-45 minutes or until the kataifi is golden brown.
Carefully flip the baking pan onto a large circular serving tray and reveal the savory kanafe pie. The crust should be very crispy and golden. Garnish with the remaining dill and goat cheese on top and serve immediately.