Name: Shredded Phyllo Tart with Leeks and Prunes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: 250 g kataifi dough (half a package - keep the rest in the freezer, well covered); 2 tbsp olive oil, plus 1 tbsp for greasing the pan; 1 cup dried prunes, finely chopped; 1 strained yogurt, e.g., 200g; 5 medium leeks (white and tender green part), sliced into 1-2 cm rounds; 3 tbsp olive oil; 2 eggs (preferably organic), beaten; 1 cup Amfilochia kefalograviera cheese, grated; ½ cup dill, finely chopped; ¼ tsp allspice, ground, a pinch; 0 salt, to taste; 0 freshly ground black pepper, to taste; 2 eggs, preferably organic, beaten; 200 ml fresh milk; 3 tbsp yogurt

Shredded Phyllo Tart with Leeks and Prunes

A festive and savory tart with a crispy kataifi crust and a rich filling of leeks, prunes, and cheese, perfect for a Sunday or holiday table.

Prep30 min

Cook50 min

Total1h 20m

DifficultyMedium

Servings8

This tart combines the delicate, crispy strands of kataifi with a savory-sweet filling of leeks and prunes, bound together with eggs, yogurt, and a creamy custard. The result is a golden, glossy pie that's both comforting and elegant.

The kataifi base is left un-pressed so it stays airy and absorbs the custard beautifully. Serve it warm or at room temperature as a main course or a hearty appetizer.

Method

In a bowl, mix the chopped prunes with the yogurt. Cover and refrigerate until needed.
In a medium saucepan, place the leeks, season with salt and pepper (the salt helps the leeks release their juices), and add 2 tablespoons of water. Steam the leek slices for 3-4 minutes over medium heat, until they soften slightly.
Add the 3 tablespoons of olive oil and sauté for 3-4 minutes, stirring. Remove from heat and let cool for 2-3 minutes.
Add the yogurt-prune mixture, beaten eggs, grated kefalograviera, dill, a pinch of allspice, salt, and pepper. Mix well.
Fluff the kataifi by gently pulling the strands apart with your fingers so they separate and loosen.
Lightly grease a round baking dish (not a tart pan) about 24-26 cm in diameter. Spread the kataifi in the dish, covering the bottom and sides (the sides may only be covered halfway, but that's fine—the important thing is not to press the kataifi down, as we want it airy). Drizzle with the 2 tablespoons of olive oil.
In a bowl, whisk together the milk and yogurt until smooth. Add the beaten eggs and mix well.
Pour the filling over the kataifi base and spread evenly. Pour the custard mixture over the filling.
Score the tart into 8 triangular pieces so the custard can seep into the filling and reach the kataifi base.
Cover the dish with plastic wrap and refrigerate for 40 minutes, so the kataifi absorbs the liquid and puffs up slightly.
Preheat the oven to 400°F. Bake the tart for 45 minutes, until the crust is golden and glossy.
Serve the tart warm or at room temperature.

💡 Tips

If you can't find kefalograviera, use a sharp hard cheese like pecorino or aged manchego.
Let the tart rest for 10 minutes after baking for cleaner slices.
The tart can be assembled ahead and refrigerated overnight before baking.

Shredded Phyllo Tart with Leeks and Prunes

Ingredients

Method

💡 Tips

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