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.
Ingredients
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- 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
Instructions
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- 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.
