Cheese-stuffed kataifi

Method

1. To make the stuffing, heat the olive oil in a frying pan and sauté the shallots and garlic for a few minutes, until they soften. Allow to cool.
2. In a large mixing bowl combine the cheeses with the pine nuts, breadcrumbs, egg and egg yolk. Add the shallots mixture, all the herbs and lemon zest. Drain the excess liquid from the figs, add them to the cheese mixture and mix everything well. Use your hands to form the cheese into 8 neat golfballs and keep to one side.
3. Carefully unfold the kataifipastry into 1 long skein and ease away half. Return the rest to the packet, seal tightly and refrigerate or freeze for future use. Trim the pastry to 25 cm long pieces and carefully divide into 8 sections. Work with one section at a time, keeping the rest covered with a damp tea-towel to prevent it drying out. Bunch the strands together tightly, and lay out in a strip along the work surface. Brush along the length of the pastry with melted butter and sprinkle with white pepper. Place a golfball of cheese at one end and roll it up halfway along the pastry. Then carefully turn the parcel about 180 degrees and roll the remaining pastry across the other way. You should end up with a fat criss-crossed pastry ball. Repeat with the remaining pastry and cheese. Cover the pastries with a damp cloth and refrigerate for at least 30 minutes before baking.
4. Preheat the oven to 180°C.
5. Place the pastries on a baking tray lined with baking paper and cook them in the centre of the oven for 8–10 minutes, until they are golden brown and crisp. Drain on kitchen paper and serve immediately, sprinkled with Za’atar.