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Feta Kataifi with Black-Eyed Pea Ezme and Hot Honey inspired by Oleana
Inspired by Oleana
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Feta Kataifi with Black-Eyed Pea Ezme and Hot Honey

Appetizer Vegetarian
This Mediterranean appetizer features creamy feta cheese wrapped in crispy, golden kataifi pastry. The shredded phyllo strands create a delicate, nest-like exterior that provides textural contrast to the tangy cheese within. Served with a vibrant black-eyed pea ezme and drizzled with hot honey, this dish balances savory, sweet, and spicy elements.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4

Ingredients

  • 8 oz Kataifi pastry (Thawed if frozen)
  • 8 oz Feta cheese (Greek, cut into 4 equal rectangles)
  • 1/2 cup Unsalted butter (Melted)
  • 1 cup Black-eyed peas (Cooked, drained)
  • 1/2 whole Red bell pepper (Finely diced)
  • 1 medium Tomato (Seeds removed, finely diced)
  • 1/4 cup Red onion (Finely diced)
  • 2 cloves Garlic cloves (Minced)
  • 1/4 cup Fresh parsley (Chopped)
  • 2 tbsp Lemon juice
  • 3 tbsp Olive oil (Divided)
  • 1/2 tsp Ground cumin
  • 1 tsp Aleppo pepper (Or substitute red pepper flakes)
  • 1/4 cup Honey
  • 1/2 tsp Red chile flakes
  • 2 tbsp Fresh mint leaves (Chopped, for garnish)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Tools You'll Need

  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Small saucepan
  • Mixing bowls
  • Chef's knife
  • Cutting board

Chef's Tip

When working with kataifi pastry, keep it covered with a damp cloth when not in use to prevent it from drying out and becoming brittle. Gently pull apart and loosen the strands before wrapping to create a more even, crispy exterior when baked.

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Gently separate and loosen the kataifi strands with your fingers, being careful not to break them.
  3. Place a clean kitchen towel on your work surface. Spread out about 2 oz of kataifi strands in a rectangle shape on the towel, about 6 inches by 4 inches.
  4. Place a piece of feta in the center of the kataifi. Fold the sides of the pastry over the cheese, then roll it up to enclose the feta completely.
  5. Place the wrapped feta seam-side down on the prepared baking sheet. Repeat with remaining feta and kataifi.
  6. Brush each pastry generously with melted butter, making sure to coat all the exposed strands.
  7. Bake for 20-25 minutes, until golden brown and crispy.
  8. Meanwhile, prepare the black-eyed pea ezme: In a bowl, combine cooked black-eyed peas, red pepper, tomato, red onion, garlic, and parsley.
  9. Add 2 tablespoons olive oil, lemon juice, cumin, Aleppo pepper, salt, and black pepper. Mix well and set aside.
  10. For the hot honey: In a small saucepan, combine honey, remaining olive oil, and red chile flakes. Warm over low heat for 5 minutes, then remove from heat and let steep.
  11. To serve, spread black-eyed pea ezme on plates, place a kataifi-wrapped feta on top, drizzle with hot honey, and garnish with fresh mint.

Plating

Spoon a generous portion of the colorful black-eyed pea ezme onto the center of each plate. Place a golden-brown kataifi-wrapped feta on top of the ezme. Drizzle the hot honey around and over the pastry, allowing some to pool on the plate. Garnish with fresh mint leaves and a light sprinkle of Aleppo pepper for color and added spice.

Storage & Reheating

The kataifi-wrapped feta is best enjoyed immediately after baking while still crispy. The black-eyed pea ezme can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The hot honey can be stored at room temperature for up to 1 month; warm slightly before serving if crystallized.

About This Recipe

This dish draws inspiration from Oleana's creative take on traditional Mediterranean ingredients. The kataifi-wrapped feta combines Greek and Turkish influences, while the black-eyed pea ezme offers a vegetable-forward twist on the classic Turkish red pepper spread. The addition of hot honey brings sweet heat that complements the tangy feta and creates a harmonious balance of flavors.

How did it turn out?

We'd love to hear about your experience making this recipe!