Crispy kataifi pastry millefeuilles with feta cheese and salad - An elegant presentation of the famous Greek salad

A delicious and light recipe to serve as a first dish. An unusual version of a recipe well known worldwide which will manage to please your guests to the full! Crispy kataifi pastry (shredded pastry) replaces the classic puff pastry sheets to create this savoury millefeuille. The famous Greek salad presented in a totally new way but with its classic taste unspoilt!

From "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people)

For the millefeuilles:

80-100 gr. of Kataifi pastry

4 tbsp of butter

2 ripe but firm tomatoes, cut in small cubes

1 small cucumber, peeled and cut in small cubes

12 small Kalamata olives, pitted (if large cut in half)

1 small red (or yellow) onion, cut in thin rings
40-50 gr. of feta cheese, roughly grated

dried oregano

For the dressing:
4 tbsp of extra virgin olive oil
2 tbsp of malt vinegar
1 tbsp of capers, well rinsed and drained
pinch of salt
pepper

Method:
Preheat the oven to 170°C. Brush with some cooking oil (or butter) a spacious oven tray.

Melt the butter in a small pan on low heat. Keep the tomato and the cucumber mixed together in a bowl. Keep the onion, the olives and the cheese separately in other small bowls.

Take the Kantaifi pastry and gently spread the strands out to "open". Divide equally and form 8 small discs.

Transfer these discs on the baking tray and drizzle on top with the melted butter. Put in the oven and bake for about 8 minutes or until the Kataifi is golden and crispy. Take the pastry discs out of the oven and allow a few minutes to cool down.

Put a pastry disc on each plate and scatter on top some cucumber and tomato cubes. Cover with another pastry disc and sprinkle with some grated feta cheese, olives and some onion.

Put the dressing ingredients in a blender and whiz until they become a homogeneous mixture.

Just before serving, drizzle the millefeuilles with the dressing, sprinkle with some oregano and serve immediately.

Important Note:
1) Don't season with salt the tomatoes and the cucumber before serving because they will turn soggy.
2) Don't drizzle with the dressing unless you are ready to serve because the pastry will turn soggy too.