Candafe has always been one of my favorite ingredients for sweet and savory pies! Today I use it to “evolve” the classic recipe of the mushroom-cheese pie.


  • 100 gρ cow butter
  • 1 pack kanafeh (500 g.)
  • 500 gr mushrooms (sampinion)
  • 2 tablespoons olive oil, for sauteing
  • 1 teaspoon fresh thyme
  • 350 gr ladotyri from Mytilene
  • 250 gr feta cheese
  • 250 gr gruyere
  • 150 gr yoghurt
  • 150 gr milk
  • 4 medium eggs
  • pepper


  • Put the olive oil in a non-stick pan to burn.
  • Cut the mushrooms into thin slices and saute until they lose all their volume.
  • Add the thyme and simmer for 5 minutes.
  • Preheat the oven to 200 °C in the air.
  • Melt 100 gr. butter in a frying pan.
  • Brush the melted butter in an ovenproof dish 25x35 cm.
  • Start to loosen up the kanafeh in a bowl by hand. Lay half of the kanafeh in the buttered dish.
  • Grate all kinds of cheeses and mix them together in a bowl.
  • Add mushrooms and mix with a spoon.
  • Pour the mixture on top of the first kanafeh layer, leaving 1-2 cm empty from the sides.
  • Spread the other half of kanafeh on top and press by hand, so it sits well at the bottom of the ovenproof dish.
  • Press at the corners and sides, using fingers, so the two kanafeh layers connect well. This way the melted cheeses won't drip while baking.
  • In a bowl, add yoghurt and milk, and whisk them.
  • Add eggs, pepper and the rest of melted butter and whisk until homogenized.
  • Pout it evenly over the kanafeh.
  • Cover the dish with aluminum foil and bake for 35 minutes.
  • Remove the foil, lower it to 190 °C and bake another 30 minutes until it browns.
  • Remove from oven, let cool a little and serve by cutting into pieces.

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