Greek Kataïfi: 4 Ways to Delicious
Kataïfi is shredded phyllo dough that’s typically used to make classic Greek desserts like syruped nut pastries, tortes, and custard cake (ekmek). This type of phyllo is extremely easy to work with and, with a little creativity, its uses are practically endless, as shown in our four recipes below. Phyllo sheets have gone mainstream beyond Mediterranean dishes, so it’s only natural that kataïfi has its delectable moment.
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
KOUZINA TIP: When you’ve pulled out the amount of kataïfi called for in each recipe from the packaging, place the remaining back in the plastic bag, press out the air, reseal, and refrigerate to keep it from drying out and to maintain its freshness for your next use.
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek!, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!
KOUZINA TIP: When you’ve pulled out the amount of kataïfi called for in each recipe from the packaging, place the remaining back in the plastic bag, press out the air, reseal, and refrigerate to keep it from drying out and to maintain its freshness for your next use.
Monday
NESTING EGGS (episode 125)
Forget the toast! Poached eggs have found a new home inside cozy nests of kataïfi (shredded phyllo dough).
PREP TIME 15 minutes
BAKING TIME 10 minutes
MAKES 4 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1 ham slice, quartered (optional)
4 slices kasseri cheese (optional)
4 large eggs
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
2. Remove the kataïfi from the packaging and gently unroll to pull out one-quarter of the strands. Place the remaining back in bag and seal. Cut the kataïfi into four 6-Inch by 1/2-inch strands (about 1/2 ounce each). Shape each into a nest and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil.
3. Bake about 7 minutes, until lightly golden. Place a slice of ham and a slice of cheese (if using) in each nest and bake 1 to 2 minutes more, until cheese is just melted.
3. Meanwhile, poach the eggs. Slide an egg into the center of each nest and serve immediately.
Forget the toast! Poached eggs have found a new home inside cozy nests of kataïfi (shredded phyllo dough).
PREP TIME 15 minutes
BAKING TIME 10 minutes
MAKES 4 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1 ham slice, quartered (optional)
4 slices kasseri cheese (optional)
4 large eggs
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
2. Remove the kataïfi from the packaging and gently unroll to pull out one-quarter of the strands. Place the remaining back in bag and seal. Cut the kataïfi into four 6-Inch by 1/2-inch strands (about 1/2 ounce each). Shape each into a nest and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil.
3. Bake about 7 minutes, until lightly golden. Place a slice of ham and a slice of cheese (if using) in each nest and bake 1 to 2 minutes more, until cheese is just melted.
3. Meanwhile, poach the eggs. Slide an egg into the center of each nest and serve immediately.
Tuesday
BERRY-YOGURT KATAÏFI CUPS (episode 126)
A cup made out of kataïfi (shredded phyllo dough) is an elegant vessel for this recipe, but it also works well for any custard and/or fruit.
PREP TIME 15 minutes
BAKING TIME 7 minutes
MAKES 4 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1/2 cup Greek yogurt
2 tablespoons Cretan thyme honey
1/2 cup berries (blueberries, raspberries, blackberries, sliced strawberries) or other chopped fruit (we used grapes in our demo)
Confectioners’ sugar, for dusting
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
2. Cut kataïfi into four 6-Inch by 1/2-Inch strands (about 1/2 ounce each). Shape each into a cup and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil. Bake about 7 minutes, until golden brown. Let cool.
3. Meanwhile, combine yogurt and honey. Divide the honey-yogurt among the cooled kataïfi cups, then top with berries or other fruit. Dust with confectioners’ sugar and serve.
A cup made out of kataïfi (shredded phyllo dough) is an elegant vessel for this recipe, but it also works well for any custard and/or fruit.
PREP TIME 15 minutes
BAKING TIME 7 minutes
MAKES 4 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
1/2 cup Greek yogurt
2 tablespoons Cretan thyme honey
1/2 cup berries (blueberries, raspberries, blackberries, sliced strawberries) or other chopped fruit (we used grapes in our demo)
Confectioners’ sugar, for dusting
1. Heat oven to 375°F and arrange rack in upper third. Brush 4 ovenproof muffin cups with butter or olive oil; set aside.
2. Cut kataïfi into four 6-Inch by 1/2-Inch strands (about 1/2 ounce each). Shape each into a cup and place in prepared muffin cups. Generously dab the kataïfi (using a brush) with butter or olive oil. Bake about 7 minutes, until golden brown. Let cool.
3. Meanwhile, combine yogurt and honey. Divide the honey-yogurt among the cooled kataïfi cups, then top with berries or other fruit. Dust with confectioners’ sugar and serve.
Wednesday
KATAÏFI-WRAPPED BAKED CHEESE (episode 127)
Instead of puff pastry, we wrapped a wheel of cheese in kataïfi (shredded phyllo dough), baked it until golden, then topped it with fruit and honey. A gorgeous presentation for any occasion!
PREP TIME 10 minutes
BAKING TIME 15 minutes
MAKES 6 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
One 8-ounce wheel Camembert or Brie
Halved grapes and/or sliced figs
Sliced bread, pita wedges, or crackers (for serving)
1. Heat oven to 400°F. Brush a small rimmed baking sheet with butter or olive oil. Remove kataïfi from packaging and gently unroll to pull out one-quarter of the strands. Place remaining kataïfi back in the bag and seal. Arrange some kataïfi, enough to cover the bottom of the cheese wheel, on the prepared sheet. Place the cheese wheel on kataïfi base. Wrap kataïfi around the sides of the wheel and generously dab the kataïfi (using a brush) with butter or olive oil. If needed, reshape kataïfi with fingertips to cover sides to the top of the wheel.
2. Bake about 15 minutes, until kataïfi is crisp and golden brown. Arrange sliced fruit over the top. Serve warm or at room temperature with bread, pita, or crackers.
Savory Greek Option: Use small wheels of feta or kasseri cheese and, after baking, cover with a savory topping of sliced kalamata olives, a drizzle of olive oil, and fresh oregano sprigs.
Sliced Fruit Option: Before baking, top cheese wheel with 1 sliced peach, apricot, or plum. Lightly brush the fruit with butter or olive oil and bake as directed.
Instead of puff pastry, we wrapped a wheel of cheese in kataïfi (shredded phyllo dough), baked it until golden, then topped it with fruit and honey. A gorgeous presentation for any occasion!
PREP TIME 10 minutes
BAKING TIME 15 minutes
MAKES 6 servings
2 tablespoons butter, melted, or extra-virgin olive oil
One-quarter of 1 box kataïfi dough, thawed according to package directions
One 8-ounce wheel Camembert or Brie
Halved grapes and/or sliced figs
Sliced bread, pita wedges, or crackers (for serving)
1. Heat oven to 400°F. Brush a small rimmed baking sheet with butter or olive oil. Remove kataïfi from packaging and gently unroll to pull out one-quarter of the strands. Place remaining kataïfi back in the bag and seal. Arrange some kataïfi, enough to cover the bottom of the cheese wheel, on the prepared sheet. Place the cheese wheel on kataïfi base. Wrap kataïfi around the sides of the wheel and generously dab the kataïfi (using a brush) with butter or olive oil. If needed, reshape kataïfi with fingertips to cover sides to the top of the wheel.
2. Bake about 15 minutes, until kataïfi is crisp and golden brown. Arrange sliced fruit over the top. Serve warm or at room temperature with bread, pita, or crackers.
Savory Greek Option: Use small wheels of feta or kasseri cheese and, after baking, cover with a savory topping of sliced kalamata olives, a drizzle of olive oil, and fresh oregano sprigs.
Sliced Fruit Option: Before baking, top cheese wheel with 1 sliced peach, apricot, or plum. Lightly brush the fruit with butter or olive oil and bake as directed.
Thursday
KATAÏFI-WRAPPED SHRIMP (episode 128)
This may look like coconut shrimp but we used kataïfi (shredded phyllo dough) to wrap the lemon-marinated shellfish for a flipped savory version. Satisfyingly crisp on the outside and scrumptious inside!
PREP TIME 10 minutes plus marinating
COOKING TIME 20 minutes
MAKES 6 to 8 meze servings
MARINADE
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, finely minced
3/4 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
*
20 jumbo raw shrimp peeled, deveined, and tails on
*
GARLIC-LEMON AIOLI
1/4 cup mayonnaise
1 garlic clove, finely minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves
1/8 teaspoon freshly ground pepper
Pinch sea salt
*
Half of 1 box (8 ounces) kataïfi dough, thawed according to package directions (cut off 8 ounces of the frozen kataïfi from the package, then reseal and freeze the remaining dough)
Vegetable oil, for frying
1. Make marinade: In a large bowl, combine all of the marinade ingredients. Add the shrimp and toss gently to coat. Cover and refrigerate for 30 minutes.
2. Meanwhile, make the aioli: In a small serving bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
3. Unroll the kataïfi dough and separate a small bundle of strands about 1 1/2 inches wide. Using scissors, cut the kataïfi strands about 8 inches long. For each shrimp, spread a kataïfi bundle on work surface and wrap dough (loosely or tightly) around each shrimp, leaving the tail uncovered. As each shrimp is wrapped, transfer to a plate.
4. Line a baking sheet with paper towels; set aside. In a deep skillet, add enough oil to cover the bottom and heat until hot but not smoking. Carefully place shrimp, in small batches, in the hot oil and fry 1 1/2 to 2 minutes per side, until kataïfi is golden and shrimp is opaque and starting to turn pink. Transfer shrimp to prepared baking sheet to drain for a minute. Serve hot or at room temperature with aioli.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of kataïfi makeovers. Join us next week for crispy Greek Snacking—four different flips, lots of flavorful munching!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
This may look like coconut shrimp but we used kataïfi (shredded phyllo dough) to wrap the lemon-marinated shellfish for a flipped savory version. Satisfyingly crisp on the outside and scrumptious inside!
PREP TIME 10 minutes plus marinating
COOKING TIME 20 minutes
MAKES 6 to 8 meze servings
MARINADE
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 clove garlic, finely minced
3/4 teaspoon sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground pepper
*
20 jumbo raw shrimp peeled, deveined, and tails on
*
GARLIC-LEMON AIOLI
1/4 cup mayonnaise
1 garlic clove, finely minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves
1/8 teaspoon freshly ground pepper
Pinch sea salt
*
Half of 1 box (8 ounces) kataïfi dough, thawed according to package directions (cut off 8 ounces of the frozen kataïfi from the package, then reseal and freeze the remaining dough)
Vegetable oil, for frying
1. Make marinade: In a large bowl, combine all of the marinade ingredients. Add the shrimp and toss gently to coat. Cover and refrigerate for 30 minutes.
2. Meanwhile, make the aioli: In a small serving bowl, stir together all of the ingredients until combined well. Cover and refrigerate until ready to serve.
3. Unroll the kataïfi dough and separate a small bundle of strands about 1 1/2 inches wide. Using scissors, cut the kataïfi strands about 8 inches long. For each shrimp, spread a kataïfi bundle on work surface and wrap dough (loosely or tightly) around each shrimp, leaving the tail uncovered. As each shrimp is wrapped, transfer to a plate.
4. Line a baking sheet with paper towels; set aside. In a deep skillet, add enough oil to cover the bottom and heat until hot but not smoking. Carefully place shrimp, in small batches, in the hot oil and fry 1 1/2 to 2 minutes per side, until kataïfi is golden and shrimp is opaque and starting to turn pink. Transfer shrimp to prepared baking sheet to drain for a minute. Serve hot or at room temperature with aioli.
Recipes copyright © Kukla's Kouzina
I hope you enjoyed our week of kataïfi makeovers. Join us next week for crispy Greek Snacking—four different flips, lots of flavorful munching!
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you here next Monday and on YouTube every Monday through Thursday!
Until then~
Kali orexi! Good appetite!
Kelly
ABOUT Kukla’s Kouzina Flippin’ Greek!
Flippin’ Greek! is our brand new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
