In Cyprus flaounes are made during Easter and the traditional recipe is much more complex but tastier, because in the dough we put a lot of other ingredients. The cheese used is made especially for this occasion but during other periods we make them with halloumi cheese. During next year’s Easter I will give you the traditional recipe but for now this recipe makes an excellent snack.

In many parts of Cyprus they prefer to make them sweet by adding sugar and raisins, which is an excellent combination of salty and sweet.

Mini Flaounes (Cypriot cheese pies)



For the filling

Preparation time: 10 minutes


  • 500 grs., of halloumi cheese or combination of graviera, or kefalograviera or ladotyri cheese
  • 3 – 4 eggs
  • 3 tablespoons of dried mint

Preparation of filling:

Grate cheese

Mix the grated cheese, the mint and add eggs, one by one until eggs have been absorbed by cheese. Depend on egg size you might need another one.

Preparation of flaounes

Preparation time: 30 minutes

  1. Roll out phyllo with rolling pin or by machine until No. 4.
  2. Place a tea plate and cut around.
  3. In a separate plate, place sesame seeds and press dough on sesame. Place the upper part because usually the other side has flour on it, so the sesame seeds will not stick on the dough.
  4. Fill with one tablespoonful of the cheese mixture and fold three sides creating a triangle or four if you like to make a square shape.
  5. Press edges with fork to seal.
  6. Beat an egg and brush on flaounes.
  7. Place on oiled baking tin and bake in a preheated oven at 180 degrees C, until a nice golden colour is achieved.

Serve hot or cold.

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4 Comments on Mini Flaounes (Cypriot cheese pies)

  1. Peter M says:

    Ivy, any recipe with Halloumi will win me over.

  2. Ivy says:

    Peter, I posted something especially for you. Please check it out.

  3. AnastasiaC says:

    these look Good!!! im getting inspired for the coming Easter!!

  4. Ivy says:

    Hi Anastasia and thanks for passing by. This is the easy version of flaounes. However, I plan to post the original recipe which we do during Easter and the difference is mainly in the phyllo. I hope to post them in time as we usually prepare them 2 – 3 days before Easter.

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