Tahinopita is a Cypriot Lenten Pie and I stress the word Cypriot Tahinopita because I searched the web for information about tahinopita and could not find this recipe anywhere. The only thing I found was a cake made with tahini and 90% of the recipes found were exactly the same (copy – paste) from someone who originally wrote it and the others just copied it. I had to make a few phone calls to my sisters in Cyprus who did not have a recipe themselves but found out a recipe which they gave me.
The traditional Tahinopita we make in Cyprus is layers of phyllo and in between each phyllo there is the tahini mixture with sugar and cinnamon.
In Cyprus these were street food and I remember back when we used to buy tahinopitas at school from street vendors who had a four wheeled cart but it was covered with a sort of a window dressing and sold them in the crowded parts of the city. Nowadays you can find them anywhere, in supermarkets, mini markets, confectioneries, bakeries etc. I am not sure if there are any street vendors any more because I have been away from Cyprus for many years and during my visits there I have never seen any.
This is a great breakfast pie, or snack with a very spicy flavour and very nutritious as well. It is “strict fasting” or “Lenten”, meaning it contains no dairy, eggs, or oil and is suitable for “fasting” days in the Orthodox Church. Very satisfying with a cup of your favourite coffee.
Tags: Cypriot, dough, lenten, made with phyllo, nistisima, phyllo, Tahini, Traditional
November 24th, 2007 at 12:30 pm
Ivy, I have yet to try Tahinopita….the flavours sound good!
November 24th, 2007 at 12:36 pm
….and it smells even better.. you should try it!
November 27th, 2007 at 11:46 pm
I have a recipe for this that I’ve been meaning to try, although it is slightly different than yours. For example, the recipe I have doesn’t have either mastixa or maxlepi in it. Now I can’t decide if I should make your recipe or the one I’ve been meaning to do!
I’ve also made many times an Armenian recipe for something similar, although smaller and harder, more like cookies than bread.
As you say, the smell is amazing, and I love the taste of tahini with pretty much everything. Thanks!
November 28th, 2007 at 1:09 am
Laurie I think that if you like the taste of mastiha and mahlepi try it because it gives a nice aroma to the dough.
December 10th, 2007 at 11:54 pm
ivy, thanks you for the recipe. I looked all over the internet and I was able to find only a recipe for a “cake” like tachinopita. Even when I called relatives in cyprus nobody was able to give me some good instructions. Sounded like a secret for the bakeries over there. One question though. When you do the 2 snails after that you put one on top of the other and roll the pin over them again until they are thin… right?
December 11th, 2007 at 12:19 am
Hi Nick,
You’ve got it right. Also, please bear in mind that the temperature I bake them is according to my oven, e.g I usually bake a cake at 180 degrees celcius for about an hour +. Compare this with the time you need to bake a cake and adjust accordingly.
December 31st, 2007 at 1:31 am
Hi Ivy…
just to say thanks for posting this recipe for me and i hope next time they will have not only great taste but also great raising:)i shall lover the teperature too…
i shall keep trying…
thanks
December 31st, 2007 at 8:52 am
Hi Eva, I am sure next time you will get them right. It is important to leave them to raise in a hot spot. As for the temperature I always bake at 180 degrees but I am not sure if the temperature inside is right. It takes me about 1 hour + to bake a cake. So I think you’ll figure it out. Happy New Year.
June 30th, 2008 at 9:59 am
Hi Ivy,
Like the others i just wanted to say thanks for posting a recipe for Tahinopites as we know them, i will be trying to make them tomorrow.
Also wanted to let you know that there are still street vendors selling tahinopites and tyropites.. from the same little motorbike carts..YAY!! they remind me of my childhood, and somehow things always taste better from there
June 30th, 2008 at 10:31 am
Hi Desi. Thanks for commenting and letting me know about tahinopites and tyropites. I sure miss them. Hope to see you around again.
November 9th, 2009 at 6:52 am
Amazing! I can see so much similarity with the Armenian version! I think yours is so scrumptious because it uses phyllo dough not just plain pita bread dough. I can’t wait to try it! Thank you!
February 18th, 2010 at 7:57 am
Hello Ivy !
I'm curious about your recipe ! My boyfriend has been living during 8 years in Nicosia and is always talking about tahinopita and I would like to surprise him preparing some but the only recipes I found on the net are Greek ones and they don't seem to match with what he experienced.
Could you please send me by email your fabulous recipe ? thanks a lot Ivy !
Cheers Cécile
cissou44@yahoo.fr
February 18th, 2010 at 2:02 pm
Hi Ivy,, could you please send me the recipe for these tahinopites , these are my husbands most favorite things to eat,, I usually buy them from the paniyiri at St Andreas church, the ladies make them and sell them, or the Paniyiri tou krasiou,, , will make every effort to make them hust as you tell me,Thanks again ,,he willbe over the moon,
February 20th, 2010 at 5:54 pm
hello
i v looked everywhere do find tahinopitta recipe and that was the only web tha look the tahinopittes i know! can someone sent it to me pleaseeeeee!
March 5th, 2010 at 2:56 pm
i am finding it a nightmare to find a recipe for these and i woud really appreciate if you could send me yours to try. its my mums birthday and ive offered to try and cook her anything she wants and this being her favorate was what she wants.
my emaill is maz1131984@hotmail.com
my mum asked the bakers in cyprus if she could watch them being made and the answer was no (: it does seem to be a big secret over there.
March 5th, 2010 at 4:49 pm
Maria, I will e-mail you.