This indulgent Greek Kataifi Dough Pie combines delicate shredded phyllo threads with rich cheese filling and velvety béchamel sauce.
The crispy, nest-like kataifi pastry creates an impressive golden crust that cradles the creamy interior – making every bite a perfect balance of textures.
Ready in under 2 hours, this showstopping side dish brings Mediterranean flair to your table and serves 8 generously.
It’s a guaranteed crowd-pleaser that elevates any meal with its sophisticated presentation and heavenly flavors.
Ingredients for Kataifi Dough Pie
- Kataifi Dough: 350g, can substitute with phyllo dough
- Cheese: 250-300g melting variety, brings creaminess to the dish
- Bacon: 200g chopped, adds savory depth
- Mushrooms: 100g roughly chopped, provides earthy flavor
- Red Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- For Béchamel Sauce:
- Butter: 6 tbsps plus 150g for greasing
- Flour: 6 tbsps, creates the base
- Milk: 800g warm
- Eggs: 2 fresh
- Seasonings: Sweet paprika, salt, and pepper
- Olive Oil: 2 tbsps for sautéing
Step-by-Step Instructions
- Prepare the Filling: Sauté onions until golden, add garlic, mushrooms, and bacon until juices reduce
- Make Béchamel: Create a butter-flour roux, gradually whisk in warm milk until smooth and slightly thickened
- Finish the Sauce: Remove from heat, blend in cheese, eggs, paprika, and seasonings. Mix in bacon mixture
- Prepare Kataifi: Gently separate strands to create a fluffy texture
- Layer the Pie: Butter baking tray, layer 1/3 kataifi, butter, another 1/3, add filling, top with remaining dough
- Bake to Perfection: 180°C for 75 minutes until golden brown. Rest 30 minutes before serving
Cooking Techniques
The magic of this pie comes from two key techniques: making the perfect bechamel sauce and handling the kataifi dough.
When making your bechamel, add the warm milk slowly – just a little at a time while whisking. This steady approach prevents lumps and creates a silky-smooth sauce.
For the kataifi dough, use gentle hands to separate the strands. Think of it like fluffing up hair – you want it light and airy, not clumped together. This creates those beautiful crispy layers that make this dish special!
Variations & Substitutions
This recipe is wonderfully flexible! If you can’t find kataifi dough, regular phyllo dough works great too.
For the cheese, pick ones that melt nicely – Gouda, Gruyere, or a mix of yellow cheeses will do the trick. Not a fan of bacon?
Try chopped ham or leave it out for a vegetarian version. You can also switch up the mushrooms – button, cremini, or portobello all work well.
Just make sure to cook them until their liquid evaporates to keep your pie nice and crispy.
Storage Tips
Your cheese pie will stay tasty in the fridge for up to 3 days. Keep it in an airtight container to maintain its crispiness.
When you’re ready to eat it again, pop it in the oven at 350°F for about 10-15 minutes – this brings back that wonderful crispy texture.
While you can freeze it, it’s best enjoyed fresh or within those first few days when the contrast between the crispy outside and creamy inside is at its best.
Serving Suggestions
This cozy pie shines brightest when served warm, about 30 minutes after it comes out of the oven.
This timing lets the filling set just right while keeping that lovely crunch. Try serving it with a fresh green salad dressed with a light vinaigrette – the crisp vegetables and tangy dressing balance the rich, cheesy filling perfectly.
It makes a wonderful lunch or light dinner, and leftovers are great for breakfast with a cup of coffee!
Kataifi Dough Pie with Cheese and Bechamel sauce
Equipment
- Baking tray (20*30)
- Saucepan
- Pastry brush
Ingredients
Main Ingredients
- 350 g kataifi dough (12 ounces)
- 250-300 g grated cheese (10 ounces)
For the béchamel
- 6 tbsps butter
- 800 g milk (3 1/3 cups)
Instructions
- Heat a saucepan to medium heat. Add 2 tbsps of olive oil and the chopped onions and sauté the onions for 3 minutes, until softened and slightly colored. Add the garlic, the mushrooms and the bacon, until most of the juices have evaporated and set aside.
- For the bechamel sauce, melt 6 tbsps of butter into a deep pan, over medium heat. Add the flour and whisk to make a paste. Add warmed milk to the mixture in a steady stream, whisking continuously, in order to prevent the sauce from getting lumpy.