Cheesy Bacon & Mushroom Kataifi Pie with Creamy Bechamel

Method

1. Heat a saucepan over medium heat. Add the olive oil and chopped onion, and sauté for 3 minutes until softened and lightly colored. Add the garlic, mushrooms, and bacon, and cook until most of the liquid has evaporated. Remove from heat and set aside.
2. To make the béchamel, melt 6 tablespoons of butter in a deep pan over medium heat. Whisk in the flour to form a paste. Gradually add the milk in a steady stream, whisking constantly to prevent lumps. Continue to whisk over low heat until the sauce thickens slightly; it should not be too thick, as it will thicken further when the cheese is added.
3. Remove the pan from the heat. Stir in the grated cheese until melted. Add the eggs, paprika, and salt and pepper to taste. Fold in the reserved bacon and mushroom mixture, and mix well with a wooden spoon.
4. Remove the kataifi dough from its packaging. Gently separate the strands with your hands, teasing them apart if they are clumped, to make the dough fluffy and easy to layer.
5. Melt the 150g of butter for greasing. Using a pastry brush, butter the bottom and sides of a baking tray (approximately 20x30 cm). Layer one-third of the kataifi dough evenly in the tray, drizzle with some melted butter, then add another third of the dough and drizzle with more butter. Spread the filling evenly over the dough, smoothing the top with a spatula. Cover with the remaining kataifi dough, pressing gently to eliminate any gaps. Brush the top generously with the remaining melted butter.
6. Bake in a preheated oven at 350°F for about 75 minutes, until the top is golden and crispy. Let the pie rest for 30 minutes before slicing with a sharp knife and serving.