Prepare the kataifi souffle following the instructions. In between the 4 kataifi layers, sprinkle with 1/3 of the grated cheddar, 1/3 of the grated regato, 1/3 of the minced ham and very little nutmeg. Beat the eggs with the milk, a little salt, pepper and nutmeg, and pour the mixture on the kataifi. Bake the souffle in a preheated oven at 190˚C for approx. 45 min. Once baked, leave it aside to cool down, so that you can take it out of the form pan and cut in portions.

To form the kataifi in an oblong cake form pan:
Open the kataifi with buttered fingers to spread the butter all over and divide in 4 parts equal to the length of an oblong non-stick cake form pan.

Spread the kataifi parts and sprinkle with 3-4 tbsp melted butter.

Smear with butter the inside of the form pan and place one part of the kataifi on its bottom. Add 1/3 of the stuffing and cover with the second part of the kataifi. Continue in the same way with the remaining ingredients.