Frozen kataifi has appeared at my supermarket. All the recipes I am finding for it make the kataifi into discrete pastries filled with nuts then baked and soaked in syrup a la baklava. Has anyone tried other uses? Like maybe breading for an oven-fried fish fillet? Or baked into nests to hold creamed chicken? Or? Can kataifi be used to make a layered pastry in a pan, like baklava---is the kataifi more or less interchangeable with phyllo?