Kataifi with savory filling

Method

​

• FOR THE KATAIFI :

1. Separate the shredded phyllo dough kataifi with your hands, making sure there are no knots and it fluffs up.

2. Take small quantities (20-30 grams) of kadaifi and apply them in a baking pan (for muffins) buttered, pressing with our hands to create the form.

3. Pour melted butter on top and then add the filling.

• FOR THE FILLING :

1. Saute the sausage in a non-stick pan with oil to cook lightly.

2. Add the mushrooms and after a while the spinach until it wilts .

3. Remove the pan from the heat and add the mustard, gouda and feta directly.

4. Mix well, taste and put the spices of your choice.

5. Put a spoop of filling over each phyllo dough and bake them at 180ºC until golden.