Can you think of a better way to start your breakfast? I am sure you can, but here’s a kind of breakfast we have in Cyprus. It’s a a Halloumi cake, with lots and lots and lots and lots of mint. It’s so easy to make and yet you just can’t have enough of it. It is called Tyropita or Halloumopita.
Having some friends over for a cup of coffee or a cup of tea? This tyropita is great.
Now I know most of you can’t find halloumi but don’t worry. (Believe me back in 2007 it was impossible to find halloumi in Greek supermarkets). If you can get hold of some Greek cheese like graviera, kefalograviera or kefalotyri it’s still good but kefalotyri might make it a bit salty. A mixture of halloumi and graviera is what I use most of the times.
See how crunchy it is outside and how moist inside.
The second recipe is a twist of the Tyropita we make in Cyprus.
The idea of lining the muffin tin with phyllo was an original idea of mine several years ago, when I made a Sweet tyropita (Cheese Pie). The idea was not to use muffin cases but in the end I put them in the muffin cases for a better presentation and to avoid greasing our hands.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!