This easy recipe for Savory Kataifi Rolls with Ham and Cheese combines crispy kataifi pastry wrapped around a delicious ham and cheese mixture that is baked until golden brown. It is served with a drizzle of honey, topped with chopped pistachio nuts, and is an elegant, savory treat that is surprisingly easy to make.
Everyone is familiar with filo pastry and its many popular savory and sweet preparations. Kataifi, is its slightly lesser-known cousin with a distinctive crispy texture and “Shredded Wheat” look. It is also used in a similar way to filo to make delicious syrupy desserts and crispy savory dishes throughout the southern Mediterranean, the Balkans and the Middle East.
What is kataifi and how is it made
Kataifi, is known as “shredded filo dough”, but in really it is an extruded pastry that resembles long strands of soft shredded wheat. It is made with a simple mixture of flour, cornstarch, salt, water, and oil which is turned to a thin batter then spun to form these very thin strands.
Kataifi can be found in the freezer section of most supermarkets, or, in Mediterranean and Middle Eastern specialty stores. After an overnight stay defrosting in the refrigerator, it should become soft, pliable and ready to use.
Ingredients for the Savory Kataifi Rolls with Ham and Cheese
- Kataifi filo dough: good quality kataifi will make working with it a easy. My favorite is from Fillo Factory and it comes in a standard 1 lb. box
- Cheeses: Greek Feta cheese for some tang, Gruyère for creaminess, and Pecorino for sharpness
- Ham: is a nice addition, but can be omitted if you follow a vegetarian diet
- Butter: typically used in recipes with cheese as a filling, whereas olive oil is used when vegetables are used in the filling
- Egg: an extra large egg or two large-size eggs will bind everything together
- Fresh herbs: tender chives and thyme are perfect in this filling, but you can also use fresh mint or your favorite herb
- Honey: a drizzle of honey, when they are just out of the oven, will pair well with the salty filling
- Pistachio nuts: for an added crunch
- Culinary rose petals (optional): used in the Middle Eastern cuisines to add visual appeal and aromatic, floral flavor to sweet and savory dishes (be sure to use dried culinary petals)
The filling I am using for these kataifi rolls is very flavorful, and it can be used not only in this recipe, but in other preparations too, such as in filo pastry triangles or in large filo pies. You can experiment by including seasonal vegetables to the filling for added interest. Raw vegetables, such as chopped asparagus or sliced mushrooms, would go very well, but they need to be cooked first before you add them to the filling.
Tips for handling the kataifi
- Thaw overnight: as it is the case with filo dough, kataifi needs to be thawed before using; the best way is an overnight stay in the refrigerator. The next day, take the box out of the refrigerator, leave it at room temperature for an hour, and it is ready to use
- Loosen the strands: remove the kataifi from the package, spread it onto a clean surface, and gently loosen and separate the long strands with your fingertips, trying not to break it
- Keep it covered while you work: kataifi dries out very quickly, so it’s best not to expose it to air. While you work with a bundle of kataifi, cover the rest well so it does not dry out
- Moisten: kataifi has almost no fat, so it is important to brush the strands generously with melted butter before and after filling
- Refrigerate: what you do not use. If there is any unused kataifi, wrap it tightly and return in the refrigerator to use within two weeks
How to make the savory kataifi rolls with ham and cheese
- Prepare the cheese mixture. Pull out small bundles of kataifi and place on a clean work surface. The strands should be about 10” long and about 2 1/2” wide
- Place one tablespoon of the cheese mixture at the end of one bundle. Roll up the kataifi tightly making certain to fold the sides inwards to cover the filling and form a small, tight roll
- Lightly wet your hands and squeeze each roll to ensure the pastry binds together and holds its shape during cooking
- Repeat with the rest of the kataifi bundles until you finish your filling. Place them, seam-side down, on a buttered pan, close to each other. Brush the tops with more melted butter. Repeat with a second pan, or until you have used all the cheese filling
- Bake until golden brown on top
- Remove from the oven, drizzle with some honey and top with some chopped pistachio nuts
Storage and Reheating
- Storing: if there are any leftover rolls, you can store them in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: to reheat the kataifi rolls, you can place them on a small tray and warm them up in a preheated oven (low setting) for about 10 minutes, or, until they are warmed throughout.
Making Ahead of Time
- One day ahead: once the kataifi rolls are ready, you can store them in the refrigerator for up to a day. The next day, allow them to come to room temperature for at least half and hour, brush some melted butter on top and bake until golden brown.
- To freeze: form the rolls, wrap them well, and store them unbaked in the freezer for up to a month. When ready to bake, remove from the freezer and place on a prepared pan half an hour to an hour before baking. Brush the tops with some melted butter and bake. You will probably need to increase slightly the cooking time.
This recipe of savory kataifi rolls is collaboration with my friends at Fillo Factory. You can find their kataifi, filo dough, mini filo shells, and puff pastry at many grocery stores, including Whole Foods and Wegman’s. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes of their products in the freezer!
If you would like to try a dessert recipe using Kataifi pastry, I have a great recipe for kataifi nests with strawberry cream and pistachios, which I published on the blog last year!
- 1 package kataifi pastry (I use Fillo Factory), thawed
- 4 oz. Greek Feta cheese, drained and crumbled
- 2 oz. Gruyère cheese (or, Greek graviera), grated
- 2 oz. Perocrino cheese (or, Greek kefalotiri), grated
- 3 oz. ham, chopped
- 1 extra large egg, (or, two large)
- 6 oz. butter, melted
- --- honey for drizzling
- --- pistachios, chopped for topping
- --- rose petals, for decorating (optional)
- Bring your thawed kataifi to room temperature for an hour, without removing from the package.
- In a medium bowl, place all ingredients for the filling and mix gently. Refrigerate for half an hour.
- Prepare an 8" by 8" baking pan (or, two smaller ones), by brushing some butter all over the base and sides of the pan.
- Preheat the oven to 360° F.
- Open the package and pull out small bundles of kataifi and place on a clean work surface. Using scissors cut them to about 10”long and about 2½” wide.
- Place one tablespoon of the cheese mixture at the end of one bundle. Brush the strand with some melted butter. Roll the kataifi up, folding the sides inwards to cover the filling and form a small, tight roll. Lightly wet your hands and squeeze each roll to ensure the pastry binds together and holds its shape during cooking. Place on the prepared pan.
- Repeat with the rest of the kataifi bundles until you finish all your filling (you will still have some leftover kataifi, wrap it well and return the the refrigerator). Place the rolls, seam down on the pan, close to each other. Brush the tops generously with more melted butter.
- Bake the kataifi rolls until golden brown, about 40 minutes.
- Remove from the oven, drizzle with some honey and sprinkle some chopped pistachios on top.
- Serve warm or at room temperature. A light dusting of culinary rose petals is optional.
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These look stunning! I love the savory twist – I’ll have to try these as an appetizer.
Thank you Alice, you are going to love the taste of these rolls and they are not hard to make either!
How intriguiging! I’ve had this pastry before, but only in sweet preparations. I love that you can use it in savories as well. Sounds delicious.
Yes, you are right, Frank, the sweet, syrupy kataifi recipes are what most people are familiar with the most, but the great thing about this pastry is that you can easily turn it into delicious savory bites as well!